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Chocolate “Banana Split” Butter

Woah.

It’s like a banana split in a jar.

banana split sauce

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.

chocolate banana butter

banana split sauce 1

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.)

vegan banana split sundae

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.

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Published on October 12, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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108 Comments

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  1. Christi says

    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.

  2. Leah says

    YUM. So good!!
    I have a question, does this freeze/thaw well?
    Not saying it’ll stay in the freezer for long though ??

    4/5

    4/5

  3. christine says

    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

    • A H says

      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.

  4. Christina says

    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.

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