Banana Peanut Butter Marshmallows – Spruits & Spreggies

Real fruits. Real veggies. Powdered.

Banana Peanut Butter Marshmallows

Banana Peanut Butter Marshmallows

Total Time

6 hours

Prep Time

16 squares

These Banana Peanut Butter Marshmallows bring a fun and flavorful twist to homemade marshmallows by infusing them with real banana flavor and coating them in a peanut butter powder blend. Instead of using confectioner’s sugar, we mix Banana Spruits with powdered peanut butter for a naturally sweet, nutty finish. Powdered peanut butter, often found in the peanut butter aisle or the nutrition section of grocery stores, adds a rich peanut flavor without the heaviness of traditional peanut butter. Light and fluffy, these marshmallows are a deliciously unique treat perfect for snacking!

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Banana Spruits

Banana Spruits

1 package unflavored gelatin, about 7g or 2 1/2 tsp
1/2 cup water, divided into 1/4 cup each
1/2 cup granulated sugar
1/3 cup light corn syrup
2 tablespoons Banana Spruits, divided into 1 tablespoon portions (one for marshmallow and one for dusting)
1 tablespoon powdered peanut butter (PB2), for dusting
1/8 teaspoon salt

Directions

Prepare the Ingredients and Dish:

Since this recipe moves quickly, it's best to pre-measure everything ahead of time. Divide 1/2 cup of water into two 1/4 cup portions and set aside. In a large mixing bowl, sprinkle 1 package (7g) of unflavored gelatin into one of the 1/4 cups of water but don’t stir yet. Grease a 6x6-inch dish with butter or oil—this will help the marshmallows release easily later.
Cook the Sugar Syrup:

In a small saucepan over medium heat, combine the remaining 1/4 cup of water, 1/2 cup granulated sugar, 1/3 cup light corn syrup, and 1/8 teaspoon salt. Stir continuously until the sugar dissolves and the mixture becomes slightly cloudy.
Heat the Syrup to the Right Temperature:

Increase the heat to high and let the mixture boil until it reaches 235-250°F (113-121°C), the soft-ball stage. Use a candy thermometer for accuracy.
Combine the Gelatin and Syrup:

Remove the saucepan from the heat. Quickly mix the reserved 1/4 cup of water into the gelatin to help it dissolve, then slowly pour the hot syrup into the bowl while mixing on low speed with a hand mixer.
Whip the Marshmallow Base:

As the mixture cools, it will begin to thicken. After 1-2 minutes, when it starts looking slightly opaque, stop the mixer and add 1 tablespoon of Banana Spruits. Stir gently with a spoon or mix on low speed before turning the mixer up to high speed for another 2-3 minutes. The marshmallow mixture will become fluffy, light, and slightly glossy.
Pour and Set the Marshmallows:

While the mixture is still warm and easy to handle, pour it into the prepared 6x6-inch dish and spread it evenly. Let it sit at room temperature for at least 6 hours to fully set.
Prepare the Peanut Butter Dusting Mix:

In a small bowl, combine 1 tablespoon Banana Spruits and 1 tablespoon powdered peanut butter. Stir well and break up any clumps to create a fine, even dusting mixture.
Cut and Coat the Marshmallows:

Lightly dust a clean surface with some of the peanut butter-banana mixture. Gently remove the marshmallow slab from the dish and place it on the surface. Using a sharp knife, cut the marshmallows into squares, ensuring all sides get coated with the banana-peanut butter dusting mixture to prevent sticking.
Enjoy!

These banana peanut butter marshmallows are ready to eat! Store them in an airtight container at room temperature and enjoy them as a snack, in s’mores, or floating in a warm drink.

1 package unflavored gelatin, about 7g or 2 1/2 tsp
1/2 cup water, divided into 1/4 cup each
1/2 cup granulated sugar
1/3 cup light corn syrup
2 tablespoons Banana Spruits, divided into 1 tablespoon portions (one for marshmallow and one for dusting)
1 tablespoon powdered peanut butter (PB2), for dusting
1/8 teaspoon salt

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Directions

Prepare the Ingredients and Dish:

Since this recipe moves quickly, it's best to pre-measure everything ahead of time. Divide 1/2 cup of water into two 1/4 cup portions and set aside. In a large mixing bowl, sprinkle 1 package (7g) of unflavored gelatin into one of the 1/4 cups of water but don’t stir yet. Grease a 6x6-inch dish with butter or oil—this will help the marshmallows release easily later.
Cook the Sugar Syrup:

In a small saucepan over medium heat, combine the remaining 1/4 cup of water, 1/2 cup granulated sugar, 1/3 cup light corn syrup, and 1/8 teaspoon salt. Stir continuously until the sugar dissolves and the mixture becomes slightly cloudy.
Heat the Syrup to the Right Temperature:

Increase the heat to high and let the mixture boil until it reaches 235-250°F (113-121°C), the soft-ball stage. Use a candy thermometer for accuracy.
Combine the Gelatin and Syrup:

Remove the saucepan from the heat. Quickly mix the reserved 1/4 cup of water into the gelatin to help it dissolve, then slowly pour the hot syrup into the bowl while mixing on low speed with a hand mixer.
Whip the Marshmallow Base:

As the mixture cools, it will begin to thicken. After 1-2 minutes, when it starts looking slightly opaque, stop the mixer and add 1 tablespoon of Banana Spruits. Stir gently with a spoon or mix on low speed before turning the mixer up to high speed for another 2-3 minutes. The marshmallow mixture will become fluffy, light, and slightly glossy.
Pour and Set the Marshmallows:

While the mixture is still warm and easy to handle, pour it into the prepared 6x6-inch dish and spread it evenly. Let it sit at room temperature for at least 6 hours to fully set.
Prepare the Peanut Butter Dusting Mix:

In a small bowl, combine 1 tablespoon Banana Spruits and 1 tablespoon powdered peanut butter. Stir well and break up any clumps to create a fine, even dusting mixture.
Cut and Coat the Marshmallows:

Lightly dust a clean surface with some of the peanut butter-banana mixture. Gently remove the marshmallow slab from the dish and place it on the surface. Using a sharp knife, cut the marshmallows into squares, ensuring all sides get coated with the banana-peanut butter dusting mixture to prevent sticking.
Enjoy!

These banana peanut butter marshmallows are ready to eat! Store them in an airtight container at room temperature and enjoy them as a snack, in s’mores, or floating in a warm drink.