Yes, the following is better than peanut butter.
I know, you’re all rolling your eyes right now, saying, “How can anything (besides chocolate) be better than peanut butter?” Hear me out; this spread has the one-up on regular pb because it:
- is easier to spread
- is lower in calories (more about this at the end of the post)
- tastes sweeter, without any added sugar, and has a serving of fruit
Above, spread on top of Banana Bread for One.
Another bonus: This recipe doesn’t make as much of a mess as trying to smush sliced banana into a sandwich. As usual, the recipe is so simple that I feel a little silly writing it down.
Banana Butter
- 1 medium banana
- 2 to 4 tablespoons peanut butter, depending on how pb-y you like it (or almond, cashew, walnut butter, etc.)
- optional: I like to add a little cinnamon
My favorite ratio is 4 tablespoons peanut butter to 80 grams (without peel) banana (about 1/2 a large banana). And I often use a frozen banana, which makes this spread taste like peanut butter ice cream!
Procedure: Whir the two ingredients in your food processor or blender until smooth. Leftovers can be stored in the fridge. (If possible, it’s best to let the mixture sit for a few hours before enjoying, as the taste becomes more robust with time.)
Above, spread over a Breakfast Pizza Cake.
Other Ideas for Use:
This creation can be used anywhere you’d use regular peanut butter—warmed up and drizzled over oatmeal, as a sandwich spread, dip, or pudding, as a smooth-and-velvety topping for waffles or pancakes, on vegan ice cream, or simply eaten plain off a spoon (or out of the blender, depending on your level of self-restraint!).
As for calories… Ok, so I’m having a bit of a dilemma: Recently I’ve been getting quite a few requests from readers asking if I can add calorie counts to my recipes. I don’t count calories, but I know that a lot of you (readers and fellow bloggers) do count. So, since I really try hard to make my recipes—and my blog in general—suitable for everyone, and since it’s not hard for me to figure out the calorie counts anyway, I thought I’d ask: Do you want me to add calorie info to my recipes? Please vote; either way, I’m interested in hearing your opinion. And until I figure this dilemma out, here are the nutritional stats for the banana butter:
Banana Butter Calories:
Serving Size: 1 tablespoon (based on my favorite combination)
Calories per serving: about 40 calories
(As a reference, regular peanut butter has about 100 calories per tablespoon.)
Variations:
Yes, there is a chocolate version.
🙂
I made this just today….. the banana butter was great..until it got a weird brown “skin” on top. Did I do something wrong? Anyway, it’s in my fridge. I hope it doesn’t go bad…probably not right?
Oh no, it’s still good!! 🙂
That’s just the banana separating. Stir it before using, and it’ll go back to normal!
Hi,
These nut butter recipes are such good christmas presents 🙂 I was just wondering, do these need to be refrigerated? I wanted to send some to relatives.
Thanks!
I think they do, because of the banana. But my gingerbread butter doesn’t!
https://lett-trim.today/2010/12/20/gingerbread-butter-sandwich/%3C/a%3E%3C/p%3E
Unfortunately, as a gastric band patient, I have to count calories. That being said, it’s much easier for me to plug the items that I use in my little calculators, because I often adjust recipes to fit my own tastes. So if you don’t want to put up caloric info, that’s fine with me 🙂
I for one would love to know the nutritional content of your recipes. I would love to make more of these recipes, but I do not because of not knowing the nutritional content or having the time to figure it out *and* make the recipe etc. I like to keep the carbs, proteins and fat content balanced in my diet. If you decide *not* to add the nutritional content to your recipes, do you know if there is a “calculator” out there that would give this info to me if I enter the recipe ingredients/amounts? I would appreciate knowing where to get something like that.
I say what would it hurt to make that info available? It’s not “obsessing” as so many put it, but having the info to make wise, healthy decisions.
I love your web/blog! Thank you!
Thanks, Ginger!
Especially with the more-recent blog posts, I have been trying to include nutritional info. It’s usually as a link right under the ingredients for the recipe :).
This is an old post, but I just can’t help but comment to say I really enjoyed this recipe! I did 1/2 a banana and 4tbsp of PB. Glorious!
Thanks again! I can’t wait to try your other recipes!
Emilie
http://www.liveeatsmile.blogspot.com
hey katie!
I was wondering what would be the best way to keep this once it’s made? Like in the fridge?
thanks!
There’s many ways to loosen up peanut butter, and they all have the same effects – smoother, lower in calories and often more nutritious. I just mixed some with a splash of mint tea, and have definitely used chocolate milk in the past!
I just made this banana butter this morning and am using it as a topping for buckwheat pancakes for breakfast! Amazing recipe, yet so simple! You’re so smart 🙂 I’ll def. be using this again!
Hi Katie! Big fan of your blog, but I could never get my meat-loving family to go vegan, or vegetarian for that matter! Anyway, I was just wondering if you noticed that you had two almost-identical posts about the Banna Butter? Also, I’ve been surfing your blog for the Cinnamon Roll Pie but it seems to have gone missing along with a few other recipes…
I can pull up that page… maybe it’s a temporary glitch? Can you try again tomorrow and let me know if you still can’t see it?
Also, what browser are you using? And can you copy/paste the links you’re getting error messages on?
I’m also not sure what you mean by this: “you had two almost-identical posts about the Banna Butter”
This was delicious with cocoa powder and sweetener!