|TFA||Banana Nut Bread||5%|
|TFA||Brown Sugar Extra||0.5%|
|CAP||Vanilla Custard (v1 or v2)||2%|
|TFA||Acetyl Pyrazine (5%)||0.5%|
MIX AT 70VG // 30PG
STEEP TIME: LONG (1 WEEK)
PREFERRED TEMP: 450F
TFA Peanut Butter / Banana Nut Bread: These flavors create that peanut butter and banana flavor. You need them both to be kinda on the higher side because of their strength. They are both particularly weak flavorings, so turn them up just a notch, to really break through that cookie, and almond base.
FA Cookie / Caramel / Almond: These flavorings is what makes that nice, rich and flaky cookie. You don't want to really bog down on the heavy bakeries, so you don't need to use much here. 1.5% of cookie, is more than enough to give a nice crunchy cookie, while the caramel and almond at 0.5% really add to the depth.
CAP Vanilla Custard / TFA Brown Sugar / Vanilla Swirl: These are used as supporting flavors and really add to the creaminess of the peanut butter, but also add more flavor to the cookie and banana. Without them the mix seems too linear, and too "rough" so these creams and sugars sweeten, and soften everything. Again, you don't want to over do it, because you don't want to distract from all the other flavors. Just a touch here and there will be plenty.
Acetyl Pyrazine: This just adds a little more body and "bite". It is optional, but also recommended. If you find it's adding too much, don't be afraid to use 0.25% or even just a drop or two. This is like salt, used SPARINGLY.