Peanut Butter Banana Trail Mix
A salty-sweet banana trail mix with crispy banana chips, roasted almonds, salted peanuts, peanut butter chips and milk chocolate chips. Ready in 5 minutes with no baking. Keeps 4 weeks in the pantry.
Equipment
- Large mixing bowl (3 qt / 3 L or bigger)
- Large silicone spatula
- Measuring cups
- Wide-mouth Mason jars (16 oz / 475 ml)
- Reusable snack bags
Ingredients
THE CRUNCH
- 2 cups 286g whole roasted almonds, lightly salted or raw
- 1 cup 146g roasted salted Virginia peanuts
- 1 cup 72g crispy banana chips
THE SWEET BITS
- ⅔ cup 113g peanut butter chips
- ⅔ cup 113g milk chocolate chips
OPTIONAL
- 1 pinch flaky sea salt optional
Instructions
- Add the almonds and peanuts to a large bowl (at least 3 qt / 3 L).
- Scatter the banana chips, peanut butter chips, and chocolate chips on top. Break any banana chip wider than 1½ inches (4cm) in half.
- Fold gently with a silicone spatula from the bottom up 8–10 times, until evenly mixed. Do not stir hard, so the banana chips stay whole.
- Taste and add a pinch of flaky sea salt if the nuts were unsalted.
- Portion into airtight Mason jars or ½-cup (73g) snack bags.
Notes
Note 1 — Storage & meal prep : Airtight jar in a cool, dark cupboard below 75°F (24°C)
for up to 4 weeks. Fridge up to 2 months, freezer up to 3 months (thaw 20 minutes,
still sealed). Portion into 10 snack bags on Sunday for the week. Note 2 — Substitutions : Peanut-free: cashews or pecans + salted caramel chips.
Nut-free: pumpkin + sunflower seeds + chocolate chips from a nut-free facility.
Less sweet: 70% dark chocolate chips. Hot weather (above 77°F / 25°C): candy-coated
chocolates or cacao nibs instead of chocolate and peanut butter chips. Note 3 — Dryness : Use fully crisp banana chips. Homemade chips must snap, not bend;
any moisture softens the nuts and dulls the chocolate. Note 4 — Allergens & kids : Contains peanuts, tree nuts and milk. Whole nuts are a
choking risk for children under 4. Check chip labels for gluten-free status. Note 5 — Nutrition : Estimated per ½ cup (73g) with lightly salted almonds, salted
peanuts, fried banana chips, Reese's peanut butter chips and milk chocolate chips.
for up to 4 weeks. Fridge up to 2 months, freezer up to 3 months (thaw 20 minutes,
still sealed). Portion into 10 snack bags on Sunday for the week. Note 2 — Substitutions : Peanut-free: cashews or pecans + salted caramel chips.
Nut-free: pumpkin + sunflower seeds + chocolate chips from a nut-free facility.
Less sweet: 70% dark chocolate chips. Hot weather (above 77°F / 25°C): candy-coated
chocolates or cacao nibs instead of chocolate and peanut butter chips. Note 3 — Dryness : Use fully crisp banana chips. Homemade chips must snap, not bend;
any moisture softens the nuts and dulls the chocolate. Note 4 — Allergens & kids : Contains peanuts, tree nuts and milk. Whole nuts are a
choking risk for children under 4. Check chip labels for gluten-free status. Note 5 — Nutrition : Estimated per ½ cup (73g) with lightly salted almonds, salted
peanuts, fried banana chips, Reese's peanut butter chips and milk chocolate chips.