Sunflower Butter Sauce

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.

2 thoughts on “Sunflower Butter Sauce

  1. I’m not a huge fan of that sunflower butter, either. I wanted to like it – but it has a burnt sort of taste to me. (And I normally like “burned” things). Luckily however, T loves it, so it isn’t going to waste. I’ll give it another go as a sauce… thanks!


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