Vegan Homemade Banana Pecan Almond Butter
A creamy, nutrient-dense nut butter blending roasted almonds and pecans with freeze-dried and dried bananas, warming spices, and vanilla. This cultured version offers deeper complexity than store-bought spreads, with natural sweetness and nourishing fats ideal for breakfast toast, smoothie bowls, or energy bites. The combination delivers earthiness from toasted nuts balanced by fruity banana notes and subtle cinnamon warmth.
Ingredients
- 1 ½ cup raw almonds
- 1 ½ cup raw pecans
- ½ cup freeze-dried bananasbanana powder0.25 cupflavor
moderate
- 2 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon vanilla bean powder(optional)vanilla extract0.5 tsp powder = 1 tsp extractflavor
equal
- 1 teaspoon vanilla extract(optional)
- ½ cup dried bananas, choppedbanana powder0.25 cupflavor
moderate
- salt, to taste
Instructions
- 1
Preheat oven to 350°F.
- 2
Spread almonds and pecans on a lined baking sheet and toast for about 8 minutes until fragrant and lightly browned.
- 3
Cool nuts on the counter for a few minutes.
- 4
Transfer cooled nuts to a food processor or high-powered blender and process for 3-6 minutes, scraping down sides as needed, until the mixture becomes smooth and creamy.
- 5
Add freeze-dried bananas, cinnamon, vanilla bean powder, and salt, then process until incorporated.
- 6
Taste and adjust spices as desired.
- 7
Add chopped dried bananas and blend briefly to break them up slightly.
- 8
Transfer to glass jars and refrigerate.
Tips
High-powered blenders like Vitamix finish in 3-4 minutes; food processors take 5-6 and need more scraping. Don't rush the process or you'll get grainy butter.
Freeze-dried bananas incorporate smoothly while dried bananas add texture when added last. Both contribute natural sweetness without added sugar.
Sterilize jars before filling for maximum storage life and to prevent mold or fermentation.
Good to Know
Transfer to sterilized glass jars. Refrigerate for up to 2-3 months. Natural oil separation is normal; stir before serving.
Make 1-2 weeks in advance and store in the refrigerator. Prepare jars the night before serving.
Spread on toast, swirl into yogurt, blend into smoothies, or use as a dip for apple slices and crackers. Serve at room temperature for easier spreading.
Common Mistakes
Over-process the final blend to avoid a too-smooth texture where dried banana pieces disappear completely
Skip the cooling step after roasting to avoid a grainy or overheated butter
Use wet bananas or unstabilized jars to prevent mold or spoilage in storage
Substitutions
Nut-Free Alternatives
General Alternatives
moderate
FAQ
Can I make this without freeze-dried bananas?
Yes. Use double the amount of chopped dried bananas for added sweetness, though the texture will be less smooth. Banana powder adds subtle flavor but won't fully replicate the freeze-dried version's brightness.
What if my blender isn't creamy after 6 minutes?
Add 1 tablespoon of coconut oil or neutral oil to ease processing. High moisture content in the nuts affects time. Keep scraping and blending; it will eventually break down into butter as natural oils release.
How long can I keep this refrigerated?
Store in sterilized jars for 2-3 months. Check for mold or off smells before each use. Freezing in ice cube trays extends shelf life to 6 months if tightly wrapped.