When we think of childhood eats, we immediately land on peanut butter toast. Delicious crispy bread with a melty layer of peanuts really does the trick when you’re out running around all day with your neighborhood friends. As adults, peanut butter toast serves a similar purpose — it’s a power snack that will energize you when you need a boost. Today we’re taking the age-old snack and adding some other ingredients that will turn this mini meal into a decadent dessert. We’re making chocolate banana peanut butter and we think it’s a flavor match made in heaven. We guarantee you’ll be eating it straight from the jar!
Ingredients:
– 1 cup dried banana chips
– 2 cups (16 oz) honey roasted peanuts
– ½ tsp vanilla extract
– 3/4 cup finely chopped dark chocolate (or dark chocolate chips). Not too strong — we used 47% cocoa.
Instructions:
- Blend the dried banana at high speed in a food processor until it turns into a dry paste — about 3-5 minutes depending on how strong your food processor is. You may need to scrape down the sides of the food processor a couple times during this process.
- Add the honey roasted peanuts and continue to blend for five minutes. Blend for a couple of minutes longer if you like your peanut butter to be extra smooth. The peanuts will turn to crumbs, then after a couple of minutes they’ll break down and start clumping. Continue blending and they’ll break down to a grainy paste. Finally, they’ll turn into a smooth, creamy paste. You may need to turn off your blender to cool it down if you find it’s getting too hot.
- Add in the vanilla extract, and pulse for a few seconds until combined.
- Spoon out half of the peanut mixture into a bowl, then add the chocolate to the remaining nut butter in the food processor. The chocolate will melt quickly, as the peanut paste will be warm from all the blending. Blend the mixture for a further minute until combined.
- Spoon the spreads into two small jars, in layers. Ensure the top layer is just a small amount of the non-chocolate peanut butter. Swirl the top with a cocktail stick.
Blend the dried bananas at high speed in a food processor until it turns into a dry paste.
Add the honey roasted peanuts and continue to blend for five minutes.
Pour in the vanilla extract, and pulse for a few seconds until combined.
Spoon out half of the peanut mixture into a bowl, and then add the chocolate to the remaining nut butter in the food processor. Blend for a further minute until combined. Looking good!
Spoon the spreads into two small jars, creating layers. Ensure the top layer is just a small amount of the non-chocolate peanut butter. Swirl the top with a cocktail stick. If you’re really good, you can make one of those cappuccino foam designs :)
Mouth, meet your new best friend — chocolate banana peanut butter.
Spread it on some buttered sourdough or use it as a fruit fondue. Your nut butter should keep for up to two weeks in a sealed jar at room temperature. Enjoy!
What would your ideal nut butter combination be? Let us know in the comments below.
