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 have been known to get a bit out of control while making S’mores, and have been putting peanut butter and bananas on my grahams while making them lately. This butter would be the perfect all-in-one for that!
hahah I can certainly see how this photoshoot was a tad messy 😉
looks yummy tho! im a big fan of banana splits!
I think this butter would be great on a chocolate cookie or on some pancakes…YUM!:)
This look amazing! All of your photos looks incredible! May I ask what kind of camera do you use? I would love to know! 🙂
Thanks!! I have a Nikon D5000. It’s a few years old, and yet I am still learning how to use it! I edit all my photos with Photoshop, to make up for my lack of camera skills ;).
Wow this looks delish! Def need to try this 🙂
Delicious! I mixed in some sprouted tofu to make a pudding – after it set in the fridge for a couple of hours it was perfect – so yummy! Thanks for sharing this recipe! 🙂
This. Was. Heaven. I added a scoop of chocolate protein powder and had it with a pizzert topped with strawberries. SO GOOD!
I am in LOVE!
How would you recommend making this without banana? I want to make Christmas gift baskets including a homemade chocolate nut butter, but I am concerned that some of my family won’ t be able to finish it before it goes bad (I want to make 8 oz. ish jars).
Hmmm… maybe just leave out the banana and add a little sweetener in its place?
About how much sugar do you think would be good?
While I love the original, I’m out of ripe bananas today and am craving a good chocolate butter! Do you think this would work with strawberries instead of bananas?
You’ll probably want to add some sweetener, since bananas are sweeter than berries… but let me know how it goes!
Just tried it and you’re right, it’s not quite as sweet as the banana but it is much much smoother/creamier! I ended up adding just a couple pinches of stevia to sweeten in up a little more but this will definitely be an amazing addition to oatmeal and a breakfast pizzert!
Oh awesome! I might have to try it too!