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.
The question should be any ideas on how NOT to eat this. I love nut butter concoctions!
I just want to say that your photographs have improved SO much in just a few months! I don’t know how you did it, but it’s amazing.
Thank you!! I still feel like I have a looong way to go, so your comment means even more to me!
Oooo I like! I bet you could add all sorts of flavors to it to make different variations of splits. Or it coul replace the ice cream in a banana split!! YUM! Who needs ice cream when you can just pile three scoops of this baby in a banana?
Oooo I like! I bet you could add all sorts of flavors to it to make different variations of splits. Or it coul replace the ice cream in a banana split!! YUM! Who needs ice cream when you can just pile three scoops of this baby in a banana?
Hey Katie–
Not sure if you got my email or if you already knew about the State Veggie Fair coming up next week?
http://www.facebook.com/event.php?eid=220381308016008
http://www.facebook.com/TxStateVegFair
You should come!
I will definitely try to get there!! I did know about it, but I’d forgotten… thanks for the reminder!
There is also the kick off party fund raiser for Mercy for Animals the night before.
I will serve you fruity vegan cocktails:) (With or without alcohol)
AHmazing! Love this! You seriously are soo creative 🙂
With a spoon? I now know what to do with that very ripe banana sitting on the kitchen counter. I didn’t throw it out because “Katie will give me a reason to use this.” 🙂
Haha oh I wish you could send it to me! It seems like every time I want to make something with an over-ripe banana, I don’t have one!
I know what you mean. I just bought bananas today and now I’m wishing I had bought the almost too ripe ones instead of the ones that will keep on the counter for a couple days extra because I didn’t have a reason to use them yet…except I wanted to try out some kind of a banana cookie 🙂
How about smeared on a big fat waffle! YUM! This looks beautiful!
I think this would taste great sandwhiched between two toasted home-made dark chocolate waffles, or even make a toasted sandwhich with chocolate sauce and sliced banana between the bread. YUM.
This recipe confused me because I’ve basically been making it for a while now, altered from another one of your recipes haha. If you use frozen bananas and add a bit of non-dairy milk (I recommend coconut) it makes excellent “gelato.”