Dooney’s Nigerian Banana Butter

Yeah, two glorious words I heard yesterday evening for the very first time. Where did I hear it? On TV. Which show, My Kitchen Rules. The contestants were given a task to make Breakfast. Each team was given classic breakfast ingredients, ranging from tomatoes, to bacon, to eggs and fruit. So, this team of two girls, who ended up with the fruit option, decided to make Pancakes. Good enough, because Lord knows the first thing that came to my mind when i saw fruit was, Pancakes. Anyways, they wanted to incorporate fruit as much as they could into their dish, so they decided to make Banana butter. I remember leaning forward when I heard those words. OMG!!!!! AWESOME!!! They made banana butter with dates. Ugh!!!! I can’t stand dates, but my head had started buzzing at that point. I had to rush out of the house to take Ikokore to a friend, but I knew I was going to try it next day. Heck, days off are for experimenting, and lounging about the flat.

Nigerian Banana Butter – in all its flavours

The first thing was a quick google search to see what was already available. Not that many recipes, but I got the basic idea and ran with it. First trial, i used a chopper bowl, looooool, it created a gloopy mess, the butter refused to bind with the banana. You could see the separation, then i remembered that the girls on My Kitchen Rules used a hand mixer. Stat, I brought it out from the cupboard and it was perrrrrrrrfect. Seriously, you want to try it out this weekend. You can anything you like to flavour the banana butter. From peanut butter, to ground kuli kuli, to dry pepper, to uziza, go to town. Serve with hot boiled yam, toast, even boiled plantain. It will blow your mind. Plain good ol’ butter, is not just butter anymore.

I made 4 types.

• Plain banana butter, which i jazzed up with dry pepper
• The vegan version, banana and peanut butter – MY FAVOURITE. It will remind you of eating boli and ekpa (roasted plantain and groundnut)
• Banana butter flavoured with ground kuli kuli – yummmmms
• banana butter with chopped uziza leaves – for the herby version. The aroma is insane.

Let’s Cook

Dooney's Nigerian Banana Butter

 

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A delicious smooth spread, with the flavours of butter, and creamy tasting texture of butter, which can be amped up with extra flavour profiles

Author: Dunni Obata

Recipe Category: Breakfast

You will Need

• Bananas
• 25 - 50g Butter
• Peanut butter - vegan option
• Lemon juice - 1tsp or 1tbsp
• extra flavour options - dry pepper, uziza, kuli kuli, peanut butter

How To

1. Depending on the quantity you want to make, i suggest you start with one banana. with lemon juice. use 1 teaspoon or 1 tablespoon depending on how zingy you want it. Mash it up with a spoon and add softened butter. For the vegan, healthier option, mash the banana and add peanut butter
2. Stir with a spoon as much as you can, but i must warn that the stirring action of a spoon is not strong enough to combine into a smooth spread
3. Get our your whisk or hand mixer and combine. You are likely to get a smoother spread, but some separation. this just means that the banana mash is of a higher ratio than the butter
4. Add a teeny bit more extra butter, and continue whisking with the hand mixer. In about a minute or less, the spread becomes smooth
5. For extra banana flavour and to increase the volume, now the spread is smooth, add another banana. Whisk until smooth. You would looooooove this, I promise.
6. Add your flavour options. I portioned and added peanut butter to the banana butter. This was my favourite by miles
7. To another portion, I also added ground kuli kuli (using a mill), to the banana butter
8. For extra spice and heat, to another portion, I added dry pepper
9. For the final portion, I added chopped uziza leaves - second favourite

3.2.2925

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