My boys eat either my Banana Donuts or waffles for breakfast. They usually want something on top. The waffles started with syrup. Then I moved to chocolate peanut butters that I would buy at the store. Then I tried plain peanut butter. One enjoyed that, the other not so much. So I knew I had to come up with my own chocolate peanut butter that would carry less sugar than the store-bought variety.
My search for inspiration started on Pinterest and led me to Chocolate Covered Katie (a favorite blog of mine). She had a chocolate banana peanut butter that looked promising. With just a little tweaking, it had the flavor we wanted and a bit more of a frosting consistency.
I used Smucker's Natural Creamy Peanut Butter as my base. I would love to make my own peanut butter, but I need to get a new food processor before I take on that challenge. Until then, this is my favorite peanut butter because it has no sugar added. I was disappointed with it when I first opened it because of the massive amount of oil on top. But now I keep it upside down in my fridge. I have had no more problems with its consistency, and it spreads easily.
Adapted from Chocolate Covered Katie
Serving Size: 1 Tbs.
Servings: 10 * Calories: 55 * Carbs: 4g * Fat: 3g * Protein: 2g * Fiber: 1g * Sugar: 2g
4 Tbs. peanut butter
1 ripe banana
2 Tbs. cocoa powder
- Mash up banana. You can use a fork or a small food processor.
- Add remaining ingredients and mix well.
- Keep refrigerated. Enjoy on donuts, treats, fruits, veggies, or a spoon. Basically, I love it on everything!
Warning: Don't try to warm up this frosting in the microwave to attain a more spreadable option. It tends to dry out (as you can see in the above picture). It still tasted good, but the texture was not what it had been.