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 LOVE YOUR RECIPES AND LOVE YOUR PICTURES………..
I just found out I may be diabetic and I know I am a sugar addict, so just looking for new recipes cooking with Xylitol and found your site.. I love the pictures, colors and the recipes..
Have a Beautiful Day…
Thanks Leona! You too 🙂
Katie, I stumbled in here looking for a crustless pumpkin pie recipe. I’m not vegan …yet…I have to say though you’re the first one who got me 80% there. I”ve tried a bunch of your stuff and ESP like that they aren’t carb or grain bomb recipes. I’m loving the lack of grease in your recipes, the use of beans — so many small things. I’m giving serious consideration to eating vegan totally. You cannot ask for a greater endorsement. I had 100% comfort food satiation with that pumpkin pie and darn nearly not one ingredient caused compromise. I’m moving onto your meals and seriously want to thank you and ask for more meal and non sweets recpies. I”m telling everyone who will listen about you — esp my kids. Thank you — your success is earned!
Love love love the recipes. Have been low carbing and just needed these recipes. Thank you
Katie – I absolutely look forward to your blogs. Your recipes are wonderful. I am a chocolate addict so when I learned about your blog I was in chocolate heaven. I try to make healthy desserts so I follow you regularly. I am a senior and just do emailing — I don’t get into the pinterest, facebook and all the other stuff. I would appreciate it if you would enter my email address (hyelady) into the give-away contest for the vitamix.
Best wishes to you in all your chocolate endeavors.
Lillian
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!