What's up ya'll? I've always been one to answer questions if I can, but I don't often release recipes because I don't feel they're ever good enough - but I've worked on this one for a few months now and feel like its ready.
Are you after a banana cream vape, but want it to be heavier than the normal banana pudding? Do you crave that sticky, nutty goodness that is peanut butter? Lastly, does your life feel incomplete without a little CAP VC v1 in it? Then this might be the recipe for you.
Nutty Monkey Custard
Brand | Flavor | Percentage ---------|----------|---------- FA | Banana | 1.5 TPA | Banana Cream | 3.5 TPA | Peanut Butter | 2.75 HS | Peanut Butter | 0.75 CAP | Vanilla Custard v1 | 3.25
Recommended Steep: 1 week minimum, best at 8-10 days.
A thick, slightly heavy, and naturally sweet tasting banana custard on the inhale that sticks around for a bit on exhale and is then taken over by a sticky and natural peanut tasting PB.
Flavor Notes
TPA Banana Cream + FA Banana - TPA Banana Cream is a nice flavoring, reminiscent of a banana pudding made with runts. That runts flavor was off-putting to me because I wanted a more natural banana taste. Cue FA Banana, which by itself is not a very good flavor at all IMO because its pretty much just the top notes of a banana which makes it pretty flat. Added in to TPA BC though it gives the banana flavor a more natural and realistic taste but it needs at least a week steep to fully blend them together and eliminate an off-taste from FA. LA Banana Cream is not a suitable replacement in this case because it is too sweet and candy like, and I tried TPA Banana Fosters to provide some unique accents but the alcohol note was always too strong.
TPA Peanut Butter + HS Peanut Butter - If you've looked into PB flavorings, then you know TPA is hailed as the king of PB. To me TPA PB nails the texture perfectly, but tastes like someone decided to make it with ONLY the skin of a red peanut. That's where HS comes in and covers up that taste with a purely natural peanut flavor. I've heard that others have had some problems with this flavoring, but used at a low percent in combo with TPA it creates an all natural peanut butter, sticky and thick with a just cracked peanut taste. I did attempt to use CAP PB to see if it could help at all but it almost provided the recipe with a tobacco like taste, so I would not recommend that as a substitute. FLV Peanut Butter, FA Peanut, and INW Peanut all should be usable in place of HS, but I have not tested this personally and thus can't guarantee it.
CAP Vanilla Custard v1 - Last but certainly not least is CAP VC v1, and I couldn't imagine a custard recipe without it. The vanilla and egg note are not present, instead this flavoring is used to provide more body and weight to both the banana cream and PB, giving the recipe its custard profile/base without adding in its signature notes. Without this flavoring the banana cream would remain too thin and pudding like, and the PB isn't creamy or heavy enough. While not the star of the recipe there is absolutely no way I could imagine subbing it out with another flavoring, besides maybe CAP VC v2 and a longer steep.
Alright guys, that's it! Lemme know whatcha think, there's no way to improve without criticism and I won't get butt hurt if you hate it.
All the Flavors link - https://alltheflavors.com/recipes/34053#nutty_monkey_custard_by_wafflepriest1
I'll mix this up tonight with FLV PB in place of HS tonight and let you know how it goes!
The TFA BC + FA Banana is on point, I always use them in combonation for banana flavors. Apparently I need to get HS banana and try it instead of FA, /u/Cheebasteeba has said it's one of the best "real" banana flavors.
Hmm, I'll have to add that to my list to try as well - always looking for that 'perfect' flavor that just nails a certain profile on its own. Thanks!
Agreed with Trevor, +1 for TFA Banana Cream + FA Banana together. I would give this a try if TFA Peanut Butter wasn't the only PB I have.
I appear to be the only one cursed with tasting TPA like it is made purely of peanut skin, so the only reason I grabbed others was to cover that taste and make it more like a natural peanut butter. It might work without HS if you taste TPA PB like most. I'd up the percent of it by .75 to 1.5 percent to make up for it though.
While (bananas) FA + TFA is great, the TFA + HS is just a little bit better IMO. I like the flavor on the FA but as someone else mentioned it's more of a top banana -- works well with Banana Cream since it's got some of that creamy body you need for a banana, but I still get a thin sort of alcoholic note from it that is off-putting if I know it's there, but otherwise pretty subtle. HS Banana is just like a straight up yellow banana to me.
It's got a smooth texture, full banana flavor, very mild on the runt note, and it's not a cream. Both good but HS gets the edge in my book! It's also slightly more concentrated
HS is Hangsen, isn't it? Ever since I've gotten into DIY in 2015, people in the community have warned against it. Has that changed since?
I would have to say so, as I haven't heard that warning once haha! If anything I would say its switched to FW - the fructose in Yellow Cake scared many and makes some question what else they put in other flavorings.
This looks pretty great! I don't have the HS Peanut Butter unfortunately, but took your advice on a sub of FLV Peanut Butter. Other than that, I mixed this one up 1:1 and also did a version with HS Banana @ 0.75% for science. I'll let you know how they taste when they get a chance to settle!
I saw your comment further up in the thread about HS banana and think that it might actually make the recipe better, because FA Banana definitely needs a week steep to mix with the TPA BC in order to cover up that weird note. Also, everyone I have talked to has said FLV PB would be a great substitute so I hope it goes well for you! Thanks for mixing it up.
Yeah man I'm all aboard this train and I think you did a great job. Peanut butter never really translated as anything more than nuts to me but the addition of cap VCv1 gives it that creaminess you crave from a pb. Pre-steep the HS is noticeably better (IMO) since it does a better job of not thinning out the pb/custard. Now I just need the HS PB to try with this!