Another not-really-recipe recipe, this is a favorite snack of mine that takes mere minutes to assemble. It’s a pretty obvious combination, but sometimes I forget that the simplest snacks can be the most satisfying.
If the thought of combining the flavors of banana and peanut butter doesn’t appeal to you, give it a shot. I was pleasantly surprised the first time I tried the pair. I couldn’t help falling in love.*
I’ve always been a fan of apples + peanut butter, but it wasn’t until a few years ago that I discovered the greatness of bananas as a healthyish peanut butter delivery vehicle. (My favorite PB delivery vehicle is a spoon, but that’s a story for another day.)
Apples are nice with peanut butter because of their contrasting tart crispness, but bananas bring a mellow, sweet creaminess with little bit of Bad Girl appeal.
And that natural peanut butter. If you’re intimidated by the stirring required, don’t be. Years ago before natural peanut butter was commonplace and the cool-kids thing to do, I bought a jar because I had read it about it in one of my hippie-dippie cookbooks. I peeled back the seal and a glop of brownish oil spilled out all over me, the rest of the jar and the counter.
“Eww!!” I exclaimed. I was grossed out. “This stuff is NASTY.” Surely I had purchased a bad jar. Somebody was slacking on the FIFO duties with something this wrong. So I tossed it all in the trash.
But like a good Eater, I did some research, only to find that the oil separation is “natural” (hence the name) and that these jars require vigorous stirring before enjoyment. Duh.
Bought another jar, cautiously opened the seal this time, stir stir stir, and we’ve been best friends ever since.
I don’t refrigerate my natural peanut butter anymore. It’s much easier to stir and spread at room temperature. I store it upside down in the pantry next to Husband’s Jif Creamy. The inversion can help with keeping matters emulsified. I can’t really recommend room-temp storage to you for the risk of food-safety-hazard issues – the jar does scream, “Refrigerate After Opening” – but I’ve found that I go through the jar quickly enough not to run into any problems. I eat a lot of peanut butter.
- 1 ripe banana (skin should have lots of brown spots but not be completely brown)
- 1 Tbsp. natural peanut butter (crunchy or creamy, chef's choice)
- Sea salt (optional)
- Peel the banana and gently cut into ½-inch slices. Lay them like little discs on your plate, ready for their big debut.
- Use a knife to carefully spread a small amount of peanut butter on each disc.
- Grind a very small amount of sea salt across the plate, lightly sprinkling all PB-banana discs.
*The King himself would approve of this snack…
What do you think?
- What is your favorite peanut butter delivery vehicle?
- Celery + peanut butter: yay or nay?