Woah.
It’s like a banana split in a jar.
Crazy Nut Butter Flavors
I once posted a recipe for Pumpkin Pie Peanut Butter.
At the end of that post, I asked for your nut butter flavor ideas. One reader (hi Kara!) went crazy with the question, offering all sorts of fun flavor ideas, from carrot cake to butterscotch to Thin Mint. She also suggested Neapolitan peanut butter, and that made me think of banana splits.
This chocolatey spread is absolutely delicious!!
Chocolate Banana-Split Butter
(gluten free!)
- 4 tablespoons nut butter (I used peanut)
- 1/2 a large, very-ripe banana (100g)
- 2 tablespoons cocoa powder
- pinch of salt
Mash or blend everything together. (I used a Magic Bullet. If you have a large food processor, you might want to double the recipe for smoother blending.) Optional, for a caramelized taste: I like to melt the banana in the microwave for a few seconds, prior to adding other ingredients.
Stored in the fridge, it will last a couple days, but don’t ask me if it lasts any longer. I’ve never kept it around long enough to find out!
Calories per tbsp: about 40 calories (As a reference, regular peanut butter has about 100 calories per tbsp.)
Let’s just say, it wasn’t exactly the most-fun photoshoot to clean up…
Question of the Day:
Anyone have ideas for ways to eat this?
Mmmm, try layering it between Healthy Chocolate-Chip Cookies.
Or spread it on toast for a banana-split sandwich! I must admit, though, that my favorite way to eat this spread is straight from the blender. The Magic Bullet blades and my tongue have become very good friends. Oh yes; very good friends indeed.
I made this with powdered peanut butter and it is DELICIOUS!!! I want to eat it with absolutely EVERYTHING 🙂
OMG!! I was sitting on the couch and had just finished making the Daniel Plan Coconut Banana Bread (waiting for it to cool) and came across your recipe. I hopped off the couch and immediately made it!! Delicious!! I have just started eating on the Healthy Plan and was thinking I will never eat chocolate again, but…. now I know different!!
Thanks!! For being so creative!
Hi Katie, I just came across your website & it’s my new favourite thing. Made a bowl of this choc-nana-butter & it’s delish, even just on rice cakes. Will be having it in my porridge tomorrow morning too (if there’s anything left…)
I’ll be back for more lovely healthy recipes, thanks!
I gave up added sugars for lent and this recipe is a God-send! I love all your healthy options. With recipes like this I don’t need sugar. I used PB2 instead of regular nut butter since that was all I had in the house, and just added a little water to help it blend. So good!
I tried this between my peanut butter whoopie pies, and it was wonderful!! Thank you!!
Can you freeze this? I quadrupled the batch as I had a lot of ripe bananas to use. And mine is much more dark chocolate in color than your picture. Hmmm….. Thanks for the recipe!
This ingredient list is what i add to my egg white oatmeal in the mornings except cinnamon instead of cocoa, so i’ll have to try this! I’d add half a jar so I’ll definitely be doubling or likely quadroupling and doubling that to make it through a whole week lol.
YUM. So good!!
I have a question, does this freeze/thaw well?
Not saying it’ll stay in the freezer for long though ??
Hi katie good morning could i use coconut flour instead of spelt flour also instead of maple syrup could i used honey one final question what type of chocolate can i used in your recipes one i can find easily thank you
You can try it with the coconut flour and honey, but be prepared for a result that is different to what you may expect. Be sure to respond back if you do experiment. As for the chocolate, Katie has mentioned Endangered Species, Sweet Riot, Gnosis, Whole Foods brand, and others. Check out her FAQ page at the top of her blog for others.
This tasted good, but after I added the cocoa powder, it became impossible to stir. I added 2 T almond milk to thin it out. By then, it was a little too thin to use as a sandwich spread. What kind of nut butter would work best with this recipe? I used a fancy natural peanut butter that had been kept in the refrigerator, but maybe a fresh nut butter with a thinner consistency would have worked better.
oh my word, you are killing me right now!!!
This is AMAZING!!! I cannot wait to try these all out!!
Yes, please, please, list calories for everything. Yummy!