Banana Bread Butter
Ingredients
- 2 ripe but firm medium bananas, peeled and halved lengthwise
- 16 tablespoons (226 g) cold unsalted butter, cubed, divided
- 1/3 cup packed light brown sugar (2 1/2 ounces; 72 g)
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cardamom
- 1/4 cup (60 ml) dark aged rum (see notes)
- 2 tablespoons almond butter
- 1/2 teaspoon vanilla extract
Instructions
- 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
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
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.
