One of my all-time favorite treats is banana nut bread. It used to disappear so quickly, I wouldn’t even tell anyone I’d purchased it for fear of them wanting a slice. Oh, the things I’d do for banana nut bread…
Banana Nut Butter
Vegan, gluten-free, easily made raw
Makes about 2 cups
15 dates, pitted and soaked*
1 cup nut butter, creamy or chunky, roasted or raw** (you can find my tips on making your own nut butters, here)
1 ripe banana
1 tsp. vanilla extract
pinch of salt, to taste
1/2-1 tsp. cinnamon (optional)
1-2 tsp. cocoa powder (optional)
1/4-1/2 cup nuts, toasted or raw, finely chopped (optional – if you prefer your nut butter chunky)
*The flavor and texture of dates really makes this special, but they could certainly be replaced with a few TBSP of liquid sweetener (agave, maple syrup, honey…) – just note that the flavor will be significantly altered.
**I’ve tried this with almond butter and peanut butter, and liked both – though the almond had a much more classic ‘banana nut’ flavor. You can use any nut butter you like (cashew, walnut…), but each will result in a different flavor.
Soak dates in enough water to cover them, for 1-2 hours before using.
Drain the dates, and add them to the bowl of your food processor. Pulse to make a smooth paste, scraping down the sides as needed.
Add the nut butter, extract, and banana, and process until smooth. Blend in salt and any other flavorings, and adjust to taste.
If you’d like a chunky nut-butter, stir in 1/4-1/2 cup chopped nuts (walnuts, pecans, almonds…).
Store in a jar or airtight container in the fridge for up to a week or two, or in the freezer indefinitely.