Browned Butter Banana Bread Nut Butter

Browned Butter Banana Bread Nut Butter

Prep Time: 15 minutes

Cook Time: 25 - 30 minutes

Servings: 14 oz

Ingredients

• 400 g (3 cups) raw cashews

• 100 g (1 cup) raw walnut halves

• 25 g (3 tbsp) nonfat milk powder

• 70 g (approx. 2 cups) dehydrated banana slices

• 6 g (1 tsp) kosher salt

• 3 g (1 tsp) ground cinnamon

• 5 ml (1 tsp) vanilla extract

Directions

1. Preheat the oven to 300 F. Line two baking trays with parchment paper. 

2. Spread the cashews evenly across one sheet, and the walnuts evenly across the other. Bake the cashews for about 25 minutes, and the walnuts for about 20 minutes, tossing them halfway through. The nuts will be darkened in color and fragrant, but be careful not to burn them. 

3. While the nuts are roasting, toast the milk powder. Add the milk powder to a pan over medium-low heat, stirring frequently, until the powder becomes a dark golden color, about 5-7 minutes. The milk powder might clump during this process, that is normal. Remove the milk powder onto a plate to cool. 

4. Once the nuts have cooled for about 5-10 minutes out of the oven, add them to a high speed blender or food processor with the kosher salt. Start blending on low, gradually increasing to medium-high. The nuts will move from a coarse powder to a thick paste, and finally into a smooth, runny butter. Scrape down the sides as necessary to ensure an even consistency.

5. Once the consistency is smooth, add the toasted milk powder, freeze dried banana slices, cinnamon, and vanilla. Resume blending on low, then increase to medium-high. The nut butter will thicken as the banana slices are pulverized and incorporated—continue blending until the mixture is uniform.

6. Pour the finished nut butter into a clean, dry glass jar. Allow it to cool completely before sealing. Store in the refrigerator for up to 3 months.