5 Ingredients or Fewer

Toasted Coconut Banana Almond Butter

May 14, 2013
0 Ratings
  • Makes 3 cups
Author Notes

I love any time of dip, spread, snack, etc. sooooo I wanted to try a new spin on my mid-day snack which usually consists of peanut butter or some type of nut butter w/ bananas on toast. This almond butter is a tropical experience, chock full of toasted coconut and bananas for a hint of natural sweetness. —misschels

What You'll Need
  • 3 cups unsalted, dry roasted almonds
  • 1 large ripe banana
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons melted coconut oil
  • 1 cup unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.
  2. In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.
  3. Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.
  4. Process for an additional minute until a smooth butter has formed.
  5. Fold in about ½ c. to ¾ c. of the toasted coconut, reserving the rest for topping. Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.
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  • aargersi
  • misschels

2 Reviews

aargersi May 15, 2013
Wow. Yum. Love this spread!!
misschels May 15, 2013
me too abbie! Later on I re-used some leftover and added some maple syrup to make a raw tart...heavenly!