Why You’ll Love This Recipe

I love this malt because banana, chocolate, and peanut butter are naturally delicious together. Ripe bananas give me sweetness and a creamy consistency, while peanut butter adds richness and a satisfying nutty flavor.

The “makeover” approach also lets me create a lighter drink without sacrificing the thick texture I expect from a malt. I can use reduced-fat milk, frozen bananas, lighter ice cream or frozen yogurt, and a moderate amount of peanut butter.

I also appreciate how quickly everything comes together. Once my ingredients are ready, I simply blend them until creamy and serve immediately.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Low-fat or reduced-fat milk
Vanilla frozen yogurt or light vanilla ice cream
Malted milk powder
Creamy peanut butter
Unsweetened cocoa powder or chocolate syrup
Vanilla extract
Ice cubes, optional
Chopped peanuts, optional
Banana slices, optional
Light whipped topping, optional

I like using very ripe bananas because their natural sweetness means I rarely need extra sugar. Frozen banana slices are especially useful when I want my malt to be thick and frosty without adding a large amount of ice cream.

Directions

I peel the bananas and cut them into chunks. For an especially thick malt, I freeze the banana pieces beforehand.
I add the milk to my blender first. This helps the blades move easily once I add the thicker ingredients.
I add the banana, vanilla frozen yogurt or light ice cream, malted milk powder, peanut butter, cocoa powder or chocolate syrup, and vanilla extract.
I blend everything until smooth and creamy, stopping to scrape down the sides if necessary.
I check the consistency. If the malt is too thick, I add another splash of milk. If I want it thicker, I add more frozen banana, a little frozen yogurt, or a few ice cubes.
I taste the malt and adjust the chocolate or peanut butter if I want either flavor to be more noticeable.
I divide the mixture between chilled glasses and serve immediately.
When I want a more decorative finish, I top each malt with a small amount of whipped topping, banana slices, chopped peanuts, or a light drizzle of chocolate.

Servings and Timing

I can prepare these malts in only a few minutes, making them convenient for a quick dessert or afternoon treat.

Prep time: 5 minutes
Blending time: 2–3 minutes
Total time: about 8 minutes
Servings: 2

Variations

For an extra-chocolate version, I increase the cocoa powder or add a small amount of chocolate syrup. I can also use chocolate frozen yogurt instead of vanilla.

When I want more peanut flavor, I add extra peanut butter or sprinkle finely chopped roasted peanuts over the finished drink.

For a thicker frozen malt, I use frozen bananas instead of fresh ones. I find this gives me an almost soft-serve consistency without needing as much ice cream.

I can also use almond butter or cashew butter in place of peanut butter when I want a different nutty flavor. Each one gives the malt a slightly different character while still pairing well with banana and chocolate.

For a coffee variation, I add a small amount of cooled espresso or instant espresso powder. I particularly like how coffee enhances the chocolate and malt flavors.

Storage/Reheating

I prefer drinking Makeover Nutty Monkey Malts immediately because the texture is thickest and creamiest right after blending.

If I have leftovers, I can keep them covered in the refrigerator for a short time, although the mixture will gradually become thinner. I stir or briefly blend it again before drinking.

For longer storage, I pour the leftover malt into a freezer-safe container and freeze it. I let it soften slightly before blending it again with a splash of milk.

I do not reheat these malts. I always serve them cold, preferably in chilled glasses.

FAQs

Why is it called a Nutty Monkey Malt?

I associate the “monkey” part with the banana flavor and the “nutty” part with peanut butter. Combining those ingredients with chocolate and malted milk powder gives me a creamy drink with several classic dessert flavors.

How can I make my Nutty Monkey Malt lighter?

I use low-fat milk, frozen banana, and light ice cream or frozen yogurt. I also use just enough peanut butter and chocolate to provide plenty of flavor without making the drink unnecessarily heavy.

Can I use frozen bananas?

Yes. Frozen bananas are actually one of my favorite ingredients for this malt. They make the drink naturally thick and cold and allow me to use less ice cream or fewer ice cubes.

Can I make Makeover Nutty Monkey Malts without peanut butter?

Yes. I can use almond butter, cashew butter, or another preferred nut or seed butter. If I need a nut-free version, I use an appropriate seed butter and make sure the other ingredients meet my dietary requirements as well.

What does malted milk powder add to the drink?

I use malted milk powder for its toasted, slightly caramel-like flavor. It gives the drink the characteristic taste of a traditional malt and complements the banana, peanut butter, and chocolate particularly well.

Conclusion

Makeover Nutty Monkey Malts give me a creamy combination of banana, peanut butter, chocolate, and classic malt flavor while allowing me to keep the ingredients a little lighter than a traditional ice cream malt. I love using ripe or frozen bananas because they provide both natural sweetness and a thick texture.

Makeover Nutty Monkey Malts

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Makeover Nutty Monkey Malts blend banana, peanut butter, chocolate, and malted milk powder into a thick, frosty treat with classic malt-shop flavor. Frozen banana, reduced-fat milk, and light frozen yogurt keep this version lighter while maintaining a creamy texture.

Author: Laura
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 2 servings
Category: Beverage
Method: Blending
Cuisine: American
Diet: Low Fat

Instructions

Peel the bananas and cut them into chunks. Freeze the banana pieces beforehand for an especially thick and frosty malt.
Pour the milk into a blender first to help the blades move easily.
Add the banana, vanilla frozen yogurt or light ice cream, malted milk powder, peanut butter, cocoa powder or chocolate syrup, and vanilla extract.
Blend until completely smooth and creamy, stopping to scrape down the sides of the blender if necessary.
Check the consistency. Add a splash of milk if the malt is too thick, or add more frozen banana, frozen yogurt, or a few ice cubes for a thicker consistency.
Taste and adjust the chocolate or peanut butter as desired, then blend briefly to combine.
Divide the malt between two chilled glasses and serve immediately.
Top with light whipped topping, banana slices, chopped peanuts, or a light drizzle of chocolate if desired.

Notes

Very ripe bananas provide natural sweetness, while frozen bananas create a thicker malt without requiring as much ice cream.
For extra chocolate flavor, increase the cocoa powder, add chocolate syrup, or substitute chocolate frozen yogurt.
For stronger peanut flavor, add a little more peanut butter or garnish with finely chopped roasted peanuts.
Almond butter or cashew butter can replace the peanut butter for a different nutty flavor.
For a coffee variation, add a small amount of cooled espresso or instant espresso powder.
Serve immediately for the thickest and creamiest consistency.
Leftovers can be refrigerated briefly and reblended before serving, although the malt will become thinner over time.
For longer storage, freeze leftovers and soften slightly before reblending with a splash of milk.

Nutrition

Serving Size: 1 malt
Calories: 430 kcal
Sugar: 39 g
Sodium: 310 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 67 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 25 mg