Sunflower butter sauce

Here’s a sneaky little trick for a super simple sauce (alliteration!) that comes together in seconds.

You can use any nut or seed butter you’d like, but in our house sunflower butter reigns supreme so that’s what I used.

You’ll need one banana and about a tablespoon of the good stuff. Combine in a food processor until smooth.

Tah dah

I had it this morning over toasted muffins–one zucchini and one banana millet.

Ain’t nothing wrong with a glob of nut butter on its own. But if you eat half of this sauce you’re adding a serving of fruit and a good bit of fiber while thinning out the fat and calories in your buttah.

As a banana-based sauce, this won’t hold up long against oxidative browning. I still store it in the fridge for about a day and just ignore the fact that it starts to change colors. Tastes the same! Don’t judge me.