This super simple twist on a classic dollop of butter has changed my life. A touch dramatic? No, it really is amazing how a little banana-infused butter can soup up anything from an unassuming crumpet to a waffle. It also makes a fantastic base ingredient for buttercream icing. And don’t get me started on banana-buttered mosbolletjies!

prep: 1 hour + fridge time | makes: about 400 g


about 750 g of ripe bananas (unpeeled)

300 g of butter, cubed


Preheat the oven to 160 ° Place the unpeeled bananas on a baking tray and bake until soft and very mushy.

Remove from the oven and peel while still hot. Place the hot bananas in a blender and blend until you have a smooth paste.

Meanwhile, add the butter cubes – not all at the same time – and blend until smooth.

Spoon the newly-formed banana butter into a sealable container and let it set in the fridge. Once it’s just set, place it in the mixing bowl of your electric mixer, whipping the butter until light and creamy in texture.

This delicious recipe first appeared in JAN the Journal Volume 3  Order your copy here