Banana Bread Butter

Method

1. 1

   In a large 12-inch stainless-steel skillet over medium-high heat, melt 4 tablespoons butter with brown sugar, salt, cinnamon, and cardamom while stirring and swirling, until butter is melted and mixture blends into a grainy liquid and begins to bubble, about 2 minutes. Add bananas, cut side down, and continue to cook, swirling gently, until liquid begins to resemble a smoother caramel, about 2 minutes longer.

2. 2

   Add rum (do not pour directly from the bottle if working over an open flame), then tilt pan to ignite the alcohol from a gas burner, or carefully light with a match. Cook, shaking the pan, until the flames have died out and the caramel has thickened to a honey consistency, about 1 to 2 minutes. Alternatively, you can add the rum and not light it on fire, instead simmering until the rum has mostly cooked off and the caramel has reached a honey consistency.

3. 3

   In a food processor, place banana mixture, almond butter, vanilla, and remaining 12 tablespoons butter and process until smooth and combined, about 1 minute. Serve immediately on pancakes, toast, biscuits, and more; or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutrition

calories

296 kcal

fatContent

25 g

fiberContent

1 g

sugarContent

11 g

sodiumContent

85 mg

proteinContent

1 g

cholesterolContent

61 mg

carbohydrateContent

15 g

saturatedFatContent

15 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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