Banana Peanut Butter Recipe

Prepare bananas

Peel the ripe bananas and place them on a cutting board. Slice each banana into 1/4-inch rounds or roughly chop if you prefer a smoother spread. Reserve a few slices for topping if desired.

Mash and combine

In a medium bowl, add the sliced/chopped bananas. Use a fork to mash them until mostly smooth with small chunks remaining for texture (about 30–45 seconds).

Add peanut butter and flavorings

Add the 3 tablespoons of natural creamy peanut butter, 1 teaspoon honey or maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of sea salt to the mashed bananas. Stir thoroughly until fully combined and smooth (about 20–30 seconds). Taste and adjust sweetener or salt to preference.

Adjust consistency

If the mixture is too thick for spreading, stir in 1/2 teaspoon of warm water or a little more honey to loosen. If too thin, add an extra 1/2 tablespoon peanut butter. Aim for a spreadable, slightly chunky consistency.

Assemble

Spread the banana-peanut butter mixture over 2 slices of graham cracker or toast, dividing evenly. Top with reserved banana slices if used.

Finish and garnish

Sprinkle chopped roasted peanuts, chia seeds and dark chocolate shavings over the top for crunch and contrast. Serve immediately.

Storage: Store any leftover banana-peanut butter in an airtight container in the refrigerator for up to 24 hours (banana will brown and soften). Stir before using. For longer storage, freeze in small portions for up to 1 month; thaw in refrigerator before serving.