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    You are in: Home / Recipes / Banana Vegan Butter Recipe
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    Banana Vegan Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Ex-Pat Mama's Note:

    Taken from, a wonderful website for vegans who love their baked goods! I adapted this recipe for Thermomix, go to for the original. The soy lecithin and extra large ice cube tray can be purchased on if you can't find them in your area.

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    Serves: 16


    tablesp ...

    Units: US | Metric


    1. 1
      If the coconut oil is in a solid state, mix it on speed 1/37°/30 seconds, or until liquid.
    2. 2
      Add all the remaining ingredients to the TM bowl. Puree on speed 5/20 seconds, or until banana is completely liquified. Scrape down sides. Mix 1 minute/speed 3. Scrape down sides. Mix another minute/speed 3.
    3. 3
      Pour into a mold - I use an ice cube tray with extra large cubes.
    4. 4
      Place in freezer for an hour. It will be ready for use after setting for an hour, or it can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.

    Ratings & Reviews:


    Nutritional Facts for Banana Vegan Butter

    Serving Size: 1 (23 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 163.0
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 8.0 g
    Cholesterol 0.0 mg
    Sodium 36.3 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.1 g
    Sugars 0.6 g
    Protein 0.0 g

    The following items or measurements are not included:

    xanthan gum

    soy lecithin

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