Does anyone know how to make banana-almond butter? It seems to be my newest unhealthy addiction. (Unhealthy? Well, these people say all things almonds are terrific for you. You decide. Addiction? I’ve only had banana-almond butter once and am currently not likely to get it again any time soon. I can just say no to almond butter. I know I can. I digress.)
I went to Fujimamas for brunch today. Felt oddly unexperimental and chose the familiar French toast, which, like everything else I’ve devoured there on past visits, was happy yummy.
The French toast was served with 3 small pats of banana-almond butter, and I fear I missed parts of my conversation with my friend because I was trying to figure out just how that butter was made.
No, I didn’t think to ask at the restaurant. I was too busy guessing.
My initial guess was a process no more complex than softening almond butter (which you can get…where? here in Tokyo?) and adding finely chopped banana to it. The whole thing would then be rolled into a small log and then chilled. When needed, small pats could be sliced off as needed.
At home, I looked online for banana-almond butter recipes. I came across many recipe options, but none of them seemed to match what I ate. Could be that I wasn’t tasting something, but I do think I might have noticed maraschino cherries.
Any ideas on how this banana-almond butter might have been made?
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Fujimama’s is between Harajuku and Omotesando in Tokyo, all menus and most servers are bilingual Japanese and English, and you’ll want to eat early or late to have quieter eating experiences. They have two locations in Hawaii. Haven’t been to the Hawaii locations yet, but the Tokyo branch is also quite kid-friendly. You don’t need an excuse to eat there. Just grab your appetite and go.
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Public service announcement:
Go Pink for October. Or look here. Tokyo Tower went pink today. Batima, I wish you were here to see it. RIP.
Filed under: Vegetarian Kids
