Vanilla Bean Banana Cashew Butter

This Vanilla Bean Banana Cashew Butter is perfect for the banana lovers in your life! Makes for a great toast topper or delicious by the spoonful. Vegan, Paleo, and Whole30 compliant. 

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So yeah, you read that right – BANANA cashew butter. How, you may ask? Simple – just cashews, freeze dried bananas, vanilla bean and a touch of coconut oil (or ghee!).

Back in September at the Natural Products Expo I tried some of this flavored cashew butter from Abby’s Better Nut Butter  where had had used freeze dried fruit for some of the flavors. I thought, “DAMN that is freaking genius.” And then I also recalled that Bakerita had flavored some of her nut butter concoctions with bananas – basically my dream come true. 

Just 3 Simple Ingredients

Cashews, freeze dried bananas, and a vanilla bean.

I do list coconut oil in the recipe card as well, but it’s really just used to help move the processing along. You don’t *need* it, especially if dealing with a food allergy.

Much thanks to Abby’s Better Nut Butter and Bakerita for inspiring this Banana Cashew Butter because I am now officially obsessed.

And if you need a (super) last-minute gift for this season, definitely whip up a batch. Super easy and quick.

These weck tulip jars make for cute little “packaging” too.

Use a Food Processor

Everything is processed in the food processor and it just takes a little bit of patience to process everything until it’s nice and smooth.

TIP: the longer you process the smoother and drippier the cashew butter will get. Some people like it thicker while others prefer it more drippy. 

Grocery Shopping Tip

Buy cashews in bulk to save some $$ and the freeze dried bananas I got from Trader Joe’s are really reasonable.

If you like bananas and cashews, you will love this! Let me know if you try it out by leaving a comment and review below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley

5 from 1 vote

Vanilla Bean Banana Cashew Butter

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

This Vanilla Bean Banana Cashew Butter is perfect for the banana lovers in your life! Makes for a great toast topper or delicious by the spoonful. Vegan, Paleo, and Whole30 compliant.

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Author: Ashley Walterhouse

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Servings 2 cups

1x2x3x

Ingredients

• ▢ 4 cups raw cashews
• ▢ 1 1/2 cups freeze dried bananas*
• ▢ 1 TBS coconut oil or ghee
• ▢ 1 vanilla bean pod**, beans scraped out

Instructions

• Preheat oven to 325F and place raw cashews on a large baking sheet. Spread evenly in one layer, drizzle on oil and toast for 8-10 minutes. Let cashews cool on pan for 15 minutes.
• Place slightly cooled cashews in bowl of food processor and cover with lid. Process until cashews break down into tiny pieces. Scraping down the sides of the bowl when necessary.
• Add in freeze dried bananas and continue processing until almost smooth. At this time the mix may ball up, just continue processing until it smooths out. Time will depend on food processor and bowl capacity.
• Once the mixture has smoothed out, add in oil (or ghee) and vanilla bean. Process again until desired consistency is reached. The longer you process, the smoother and drippier the butter will be.
• Transfer Vanilla Bean Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
• Enjoy on toast, banana bread, in cookies, or maybe even straight by the spoonful…

★ Last step! If you make this, please leave a review letting us know how it was!

Recipe Notes:

*You can try dried bananas here but it will change the consistency of the butter slightly. I would think it would make it a little stickier. You can also try banana chips but I assume this will also change the consistency. You can find freeze dried banana chips at Trader Joe’s, or Amazon. **To open the vanilla bean use sharp knife to make a slice down length of bean pod, then use knife or spoon to gently scrape and remove beans. ^{Recipe inspired by Bakerita and Abby’s Better Nut Butters}

Nutrition Information

Serving: 2tbsp, Calories: 204kcal (10%), Carbohydrates: 14g (5%), Protein: 6g (12%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 11g, Cholesterol: 1mg, Sodium: 4mg, Fiber: 1g (4%), Sugar: 4g (4%)

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

I’m taking a little bit of time off the rest of this week to slow down and take in the last of 2017 – Hope you guys have a great one!