Try this Chunky Monkey Peanut Butter recipe.
- 1 jar natural peanut butter the runny kind
- 4 tbsp instant banana pudding mix preferably one without a bunch of junk in it
- 1/2 cup dehydrated banana chips
- 1/2 cup toasted coconut unsweetened
- 1/4 cup mini chocolate chips low carb or dairy free depending on your dietary needs
- extra chocolate chips and coconut to garnish
- Carbohydrate 33.264 g
- Cholesterol 12.88 mg
- Fat 16.6096 g
- Fiber 1.90400005340576 g
- Protein 4.284 g
- Saturated Fat 10.36504 g
- Serving Size 1 1 recipe (56g)
- Sodium 44.24 mg
- Sugar 31.3599999465942 g
- Trans Fat 1.44984 g
- Calories 300 calories
Step-by-step
- Separate the oil from the peanut butter by bringing the jar to room temperature and pouring off the top portion.
- Stir in the banana pudding mix until completely dissolved.
- Mix the oil and pudding mixture back into the peanut butter solids.
- I only used about 1.5 cups of the peanut butter but if you like less fat you can use the entire jar.
- Set aside.
- In a food processor, pulse the bananas, coconut and chocolate chips until roughly chopped.
- Layer the banana mixture and peanut butter mixture until your jar is full.
- Top with more toasted coconut and chocolate chips.
- Keep refrigerated.
A dense layer of crushed banana chips and toasted coconut breaks through thick, oil-adjusted peanut butter with a sharp crunch. Natural nut butter requires a specific treatment before mix-ins go to work. Pouring off excess surface oil prevents the spread from turning soupy, while room temperature storage keeps the solid mass workable inside a standard glass jar. Precision matters when combining dry powders with viscous fats, so stir the pudding mix thoroughly into the extracted oil first to avoid floury pockets.
Spread this thick condiment over toasted thick-cut sourdough bread or warm whole-grain waffles to contrast the cool temperature of the refrigerated spread. Sliced crisp apples or tart green pear wedges provide a sharp, juicy counterweight to the rich coconut and chocolate profile. Pairing the spread with bitter espresso cuts through the heavy fat content of the dairy and coconut components efficiently.
Storing the jar continuously below 40 degrees Fahrenheit preserves the crisp texture of the dehydrated banana chips. Without refrigeration, moisture migration from the peanut butter will soften the chips within forty-eight hours, destroying the intended textural contrast. Cold storage solidifies the coconut oil further, yielding a dense, sliceable spread that behaves more like a confection.
Leftovers transform easily when scooped into frozen banana halves and rolled in crushed peanuts for a quick frozen treat. Reincorporating hardened bits into oatmeal requires gentle warming in a small saucepan over low heat to loosen the chocolate chips without scorching them. Stale mix-ins from older batches can be strained out easily if the texture degrades past recovery.
