April 10th, 2009
Isaac is a huge fan of toast and waffles. Okay. Me, too. Though I’ve never eaten either so regularly as I do now that I live with a human unabashedly obsessed with toasted morning carbs. Thankfully, he also loves oatmeal, which I load up with good stuff. But oatmeal isn’t the only option when looking to give breakfast goodies an extra boost. Our new favorite way to eat toasted breads (and pancakes, too)? With a dab–or two!–of Strawberry Banana Butter.
Strawberry butter is most famously paired with popovers (YUM!) and most recipes call for the butter to be whipped with confectioner’s sugar. Don’t get me wrong–it’s a delicious way to go–but I used banana to sweeten the mixture, making it a more practical, every day treat. If my banana doesn’t lend quite enough sweetness (it’s best to use very ripe bananas), I add a drizzle of honey. That’s all it takes.
My next experiment with butter: Whipped Cinnamon Sweet Potato Butter. Stay tuned. In the meantime, try this berry goodness which, by the way, can be made with most any fruit you love. Just keep in mind, the less naturally sweet the fruit, the more likely you’ll need honey.
Banana Strawberry Butter
(can be served to kids 12+ mos)
1/2 stick organic salted butter, softened
1/2 cup fresh organic strawberries, cleaned, hulled, small rough chop
1/2 cup organic frozen strawberries, thawed, drained, small rough chop
1/2 organic ripe banana, mashed
organic honey, just a drizzle or two (optional/if necessary)
1. Whip the softened butter until it’s creamy. I find that using an electric mixer works best.
2. Add banana and strawberry, continue to beat until well combined. Chill until ready to serve.
Note: I make my butter in a small batch since it keeps for 3-5 days sealed and refrigerated. You can also double (or triple or quadruple!) the recipe and freeze the butter to have on hand. Place butter between two pieces of plastic wrap and roll into a log. Wrap tightly and freeze for up to 2 months. Thaw completely before using.