VEGAN: Banana Vegan Butter Recipe

Get more potassium from your butter with this butter recipe.

My son recently had two major operations. His adenoids and tonsils were taken out. Yes, I know some would as it is a minor operation, so it isn’t a ig deal, but for a 4-year old, it is a big deal especially if the child has sleep apnea and has the tendency to choke while he sleeps and might end up having young stroke.

We stayed in the hospital for 2 weeks because he still had to have antibiotics through IV before the operation. It was during that time I realized how much he loves bananas. I would buy him a bunch of bananas and he could practically finish it in just 2-3 days. It would just be him eating it up. And since he also likes having butter on his bread, I think it would be a treat for him to have banana flavored butter. Well, this one is actual banana turned into butter.

This is another installment for all those who are looking for vegan butter. Some, I really hope that this could be something you can use and enjoy.

Check out the recipe below.


 

Banana Vegan Butter Recipe

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Ingredients:

½ cup + 2 Tablespoons + 1 teaspoon unrefined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
¼ cup + 1 Tablespoon banana purée
¼ teaspoon salt
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
⅛ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
 

Instructions:

Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it’s mixed. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.

Add the banana purée, salt, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. This recipe makes 1 cup (215 grams), or the equivalent of 2 sticks Banana Vegan Butter.

 

A very special thank you to veganbaking.net for this awesome vegan butter recipe.