I’ve Gone Bananas Week: Day 3 – Roasted Banana Butter

20160331_063848
When you’re taking photos for a food blog, it’s probably a good idea to take more than one, so that you don’t EAT THE OBJECT before you realize the photo is blurry. Just sayin’.

It’s Day 3! (You can find Day 1 and Day 2 by clicking these links.) By now, that bunch of bananas is pretty far gone. They’re almost black, but they’re NOT YET DEAD. (Okay, technically they’ve been dead since they were cut from the banana palm but let’s not split hairs here.) But they’re pretty icky looking. So I checked out the amazingness that is Pinterest and discovered something called BANANA BUTTER.

SIDE STORY TIIIIIIIIIIIIIIIIIIIIIIIIIME.

When I was little, my dad *loved* apple butter. I, however, was not a fan. One time he took me to Disney World and we had lunch at the Liberty Inn after yet another forced visit to the Hall of Presidents. (A real yawn-fest, amirite?) Well they served apple butter there (Note to Self: find out if apple butter is actually colonial – apparently, yes) and he had me taste it yet again. It was better than previous ones I’d tried, probably because it was loaded with sugar, so I said I liked it. And from that point on, every time I said I didn’t like something, he would say… “Remember the apple butter!” I REMEMBER, DAD.

/END STORY TIME

I didn’t have enough bananas or any pectin, so instead of following the standard recipes I made my own. Here goes nothin’!

Roasted Banana Butter

20160330_060322Ingredients

  • 250 grams Banana, fresh (very, VERY ripe)
  • 1 tbsp Butter, salted
  • 1 tsp Cinnamon, ground
  • 1 tsp Vanilla Extract (in hindsight, if you chose to use rum extract, or better yet, actual dark rum, this could taste just like Bananas Foster, mmm)

Directions

Now pay attention, this is a really difficult recipe. (April Fools! Hey, I had to sneak it in somewhere.)

Roast the bananas at 400 degrees until very soft and browned on the outside, flipping once.

Pour off the watery liquid and mash them. You can use a food processor if you want it to be smoother, but I don’t care about that stuff.

Add in the butter, cinnamon and vanilla extract and mash until fully combined. Store in an airtight container in the fridge for up to 7 days. This makes 4 servings at 85 calories per serving.

I ran out of those delicious banana protein pancakes, so I spread mine on a frozen waffle (toasted, of course) and added a dollop of whipped topping. SO GOOD. I will definitely make this again and I’ll use rum extract instead to make it taste like Bananas Foster. MMMmmm. This may appear again at Christmas in gift form!

I hope you enjoyed my GONE BANANAS week! I think I need a break from bananas for a while… 🙂

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