You’ll want to spread this Banana Bread Pecan Almond Butter on everything! This creamy nut butter, made from pecans and almonds, tastes like a spreadable version of banana bread, loaded with cinnamon, nutmeg, and dried banana bits. There’s no sugar added in this vegan, Paleo, + Whole30-approved treat.
Okay, I know I just shared another nut butter recipe last week (this homemade cinnamon raisin almond butter) but I had to share this one too because it’s SO GOOD and I seriously can’t stop eating it.
You’re maybe side-eyeing me right now, because banana bread-flavored nut butter sounds a little bizarre, no? Bizarre but incredibly delicious, let me tell you…
Somehow all the goodness that you love about banana bread totally comes through in this pecan almond butter. It’s super flavorful, easy to make, and I can bet you’re going to want to spread it on just about everything in your kitchen…or just eat it by the spoonful.
Instead of just almonds, I used a mix of almonds and pecans. The nuts are roasted until golden brown to give a wonderful warm, toasty flavor to the nut butter. Pecans are a fattier nut than almonds are, so they help the butter blend into a thinner, drippier nut butter than just almonds alone would. They also add a nice, naturally sweet flavor.
I used my handy-dandy Vitamix (seriously obsessed with this machine) because it turns nuts into creamy, drippy butter in like, 2 minutes flat. You can use your food processor, but it will take a little bit longer – sometimes up to 15-20 minutes depending on the strength + size of your machine.
The nuts are added plain into your high powered blender or food processor and blended into creamy pecan almond butter, and then all the goodies are added in. First, we’ve got the banana flavor coming from freeze dried bananas! You can find these at most grocery stores these days – I picked up mine from Trader Joe’s. They blend right into the nut butter and give a delicious bananay- taste.
Along with the freeze dried bananas, cinnamon, nutmeg, and vanilla are added for additional warmth and flavor. I love spices so I went a little heavy handed with these – feel free to adjust to your personal spice preferences.
Finally, for a little bit of texture, chopped dried bananas are added to the mix. These chewy little bits of banana are pulsed in just enough to break them up, but not enough to blend them in entirely. When you devour your spoonful of Banana Bread Pecan Almond Butter, the little chewy bits of dried banana are pretty irresistible.
This Banana Bread Pecan Almond Butter was hard to stop eating straight out of the blender, but it got even better after letting it sit for a day. The spices and banana flavor all melted together so deliciously with the roasted nuts.
I’ve had the jar in my house for less than a week, but I’m already down to my last bit. I’ve been devouring it on apples like it’s going out of style – another jar is definitely in order soon. This is the perfect gift for your banana loving friends, too, if you can bear to part with it! Enjoy :)
Remember to #bakerita if you try the recipe!
- 1½ cups raw almonds
- 1½ cups raw pecans
- ½ cup freeze-dried bananas
- 2 teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- ½ cup unsweetened dried bananas, chopped
- Preheat the oven to 350°F. Spread the almonds and pecans on a lined baking sheet and bake in the heated for about 8 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top.
- When the nuts are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender - it will take a little bit longer in the food processor and require more scraping down.
- When the almonds and pecans have broken down into a smooth, creamy butter, add the freeze-dried bananas, cinnamon, vanilla bean powder, and salt. Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the dried banana and blend to break them up a bit.
- Transfer to a glass jar or two (like a mason or Weck jar) and store in the refrigerator for 2-3 months.