Banana Vegan Butter
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
16 tablespoons
- Serves:
- 16
ingredients
- 130 g coconut oil, refined if you can find it
- 10 g grapeseed oil
- 80 g bananas, very very ripe
- 1⁄8 teaspoon xanthan gum
- 1⁄4 teaspoon salt
- 1 teaspoon soy lecithin
directions
- If the coconut oil is in a solid state, mix it on speed 1/37°/30 seconds, or until liquid.
- Add all the remaining ingredients to the TM bowl. Puree on speed 5/20 seconds, or until banana is completely liquified. Scrape down sides. Mix 1 minute/speed 3. Scrape down sides. Mix another minute/speed 3.
- Pour into a mold - I use an ice cube tray with extra large cubes.
- Place in freezer for an hour. It will be ready for use after setting for an hour, or it can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.