Banana Butter

24 Jul

It is no secret that there was a lot of banana-love to go around in our humble, ranch-style country home. As a matter of fact, my brother & I loved them so much that – to this day - we both vividly recall a traumatic very unfortunate episode from our youth in which mom decided to stock up on canned bananas, in an effort to meet basic supply & demand on a teacher’s budget. Since our mother was of the ‘no-nonsense’ type breed, she didn’t just buy a single can or two to give them a try. NO! She went ahead and bought a Costco-size pallet of them, to ensure she’d get us through the banana-famine that were our harsh Belgian Winters back in the day. Her heart was in the right place, but seriously mom?! Canned bananas???

If you’ve never heard of ‘canned’ bananas, go hug your mom now and thank her for not crossing over to the dark side. They were, for lack of better wording, nasty! Mom Tootsie Farklepants didn’t help the matter by maintaining a strict zero-tolerance policy in wasting food so… There you have it. I’ll spare you the gory detail, but let’s just say that for several months later, you would find partially-chewed canned bananas stuffed in the most peculiar places. Including our lawnmower.

None of this was enough to kill my banana-love, though. Nothing makes me happier in the morning than a warm, toasted English muffin, schmeared with butter and topped with honey-drizzled sliced bananas. Yum!

I have to include a moment here to thank ‘Lucille’s Smokehouse’ for feeding me that delicious apple-butter that comes with their sweet, warm biscuits. The recipe below was totally inspired by that genius, so I owe them at least an honorable mentioning.

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BANANA BUTTER
(Inspired by ‘Lucille’s Smokehouse’)
– 1 stick of room-temperature butter
– 1/2 of a very ripe banana
– 1/3 of a small, sweet apple, grated
– 1/4 cup of agave syrup (or honey)
– 1/2 tsp of cinnamon
– a pinch of grated nutmeg
– a pinch of ground clove

In the bowl of a food processor or mixer, combine all the inredients until well-combined & blended. Scoop mixture onto parchment paper and make a 1-1.5 inch roll out of it. Twist ends of the parchment to press butter roll together. Place roll in the refrigerator and allow to firm up for a few hours.

Coincidentally, this sweet butter goes great with the crepes I posted the other day, or melt a slice of the butter into some warm dark rum for a tasty hot buttered rum beverage!

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One Response to “Banana Butter”

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  1. Fig Tartlets with Goat Cheese & Honey | The Hungry Belgian - August 13, 2013

    […] Mom must have loved figs too, because I remember us bringing back a few saplings during one of our vacations in the South of France. Mom carefully nursed them on our dining room window sill, where the afternoon sunlight would caress their tiny organic bodies and would cause their little leaves to quiver from the warmth. The next Spring, we planted two of them in the backyard, in a post-winter ritual involving partially decomposed dog doodoo and a rusty shovel (with possibly some canned banana shoved in the hollow handle) (*). We didn’t hold much hope for the saplings’ survival of the first brutal Belgian winter that would be nipping at their fragile roots come November, nor did we expect for them to thrive in our cold, wet climate. Despite all odds being stacked against them, these little knotty fig trees have grown to reach the edge of my mom’s single level’s rooftop over the years. Overwhelmed by the amount of fruit they’d produce every late Summer thru early Fall, we couldn’t keep up with the harvest and… well… let’s just say that the crows & squirrels of the ‘Jasmijnenlaan’ were well fed. (*) For more intriguing story lines of ‘canned bananas’, please read my banana butter post here. […]

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