A nutritious, easy to make walnut butter that’s taken to the next level with banana, nutmeg, vanilla and cinnamon. The perfect sweet and salty combination.
2 cups California walnuts
3 tbsp unsalted butter
1 cup freeze-dried bananas
1 tsp cinnamon
Pinch of nutmeg, to taste
⅓ cup brown sugar
2 tsp vanilla extract
Pinch of salt, to taste
Preheat the oven to 325°F.
Spread walnuts on a baking sheet in an even layer. Toast for 20 minutes, tossing every 5 minutes to ensure even browning. Remove from the oven and let cool slightly.
In a small pan over medium heat, melt butter. Continue cooking until the butter foams and turns golden brown with a nutty aroma, about 3 minutes. Remove from heat and set aside.
Add the toasted walnuts to a food processor along with the freeze-dried bananas, cinnamon, and nutmeg. Blend until the mixture begins to break down and become smooth.
Add in the browned butter, brown sugar, vanilla extract, and salt.
Continue blending for several minutes (about 8–10 minutes total), scraping down the sides as needed, until the mixture becomes smooth and creamy like a nut butter.
Transfer to an airtight jar. Store at room temperature for several days or refrigerate for longer freshness.
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