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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.

 5/5 (1)

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Published on October 12, 2011

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

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108 Comments

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  1. Sarah says

    Mmmmm… would love this on a warm just-fom-the-oven muffin. Or maybe on banana bread. Or between two slices of banana bread. Oh, let’s swirl it in some vanilla ice cream. And put it on french toast, pancakes, and waffles. FYI: I was the only one to get the Creativeness Award in kindergarten- and the Finally Learned To Chew Without Letting Civilized People See The Remains Of Her Nutella Sandwich Award, oh and did i mention the Blabbermouth of the Year award? I get that one every year- obviously 🙂
    P.S.- did ya already announce the chocolate bar winner? Just wonderin’

  2. Christine says

    Hey Katie, I have just recently stumbled across your site and I LOVE it! You’re recipes are so good and the best part about it they are all good for you! I have searched high and low to find creative ways to eat delicious food without sacrificing portion and taste and you have done it. I made your ice cream and it was awesome plus the voluminous oat trick even had my husband not believing me lol. thanks for the great recipe ideas I’ll be back to try more.

      • Alexa says

        Totally not rude, she said yesterday…or on the greek yogurt post tomorrow I’m thinking cookies. Got my hopes up man, I was feeling like baking cookies. Her chocolate banana butter recipe is good, along with all her other recipes…But unfortunately I am sans bananas in the house..therefore can’t try out the recipe 🙁

  3. Kristin @ STUFT Mama says

    Oh Kaite- you have my hooked on your butter recipes. I tried your microwaving the banan trick and it didn’t caramelize. Am I doing something wrong? It got soft and watery, but not gooey. How long should I microwave? Your pics are just darn fabulous!
    PS- I REALLY hope you win the Foodbuzz blog award. Yours is the BEST! 🙂

    • Chocolate-Covered Katie says

      Microwaving gives it a caramelized TASTE. It makes the banana flavor pop. It’s not a texture thing; just the taste.

      And thank you so so much. I seriously doubt I’ll win (Joy the Baker was in Forbes Magazine! LOL she’s amazing!)… but I really feel like I won just from reading all the comments when I blogged about it. My favorite part of blogging is how NICE everyone is–including you!!

  4. katie @KatieDid says

    Awesome shots of this- I’m surprised this recipe hasn’t already come out of your kitchen, it has CCK written all over it! I bet this would taste great spread on a sweet potato- I love sweet potatoes and nut butters of all kinds.

  5. Robin says

    This looks to delicious to not make right this minute (even though I should be cooking supper instead). On oatmeal please, and on bananas, and in rice pudding, and straight up from a jar, and warmed up on ice-cream, and.. Oh, the possibilities are endless.

  6. Krystina (Organically Me) says

    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.

  7. [email protected] of Sugar Free says

    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?

  8. [email protected] of Sugar Free says

    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?

  9. Rachel says

    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.” 🙂

      • Megan @ Keeko's Kookies says

        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 🙂

  10. Kit-Kat says

    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.

  11. madison says

    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.”

  12. Tara says

    When I think of banana splits, I imagine strawberries too. I’d love to try blending strawberries into this! This would taste good in a crepe!

  13. Katie @Nutrition In A Peanut Shell says

    I think this would taste really good if you used Dark Chocolate Dreams instead of regular peanut butter >:)

  14. Nicole says

    Katie you take such pretty pictures. You are a master of flare. The ribbons and sprinkles take your already awesome looking creations over the top 🙂

  15. L. says

    You lick the blades too?! Thank god I’m not the only one. I’ve been keeping it my dirty little secret 🙂 You are so brave Katie. Love that you just admitted that.

  16. Alexia @ NamasteYoga says

    any idea on how to eat it?

    STRAIGHT OUT OF THE JAR i would say! 🙂 oh dear it would have been great to mix in my last cocoa/mango recipe! maybe next time i have to check your blog BEFORE i post new entries on mine 😉

  17. Treats With a Twist says

    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!

  18. Kim @ Eat, Live, and Blog says

    This look amazing! All of your photos looks incredible! May I ask what kind of camera do you use? I would love to know! 🙂

  19. Christine says

    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! 🙂

  20. Heather says

    This. Was. Heaven. I added a scoop of chocolate protein powder and had it with a pizzert topped with strawberries. SO GOOD!

  21. Misty says

    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).

  22. Aly says

    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?

  23. Sunnie says

    Yum! I just made something based off of this recipe, only mine’s not really a recipe – it’s just 2 ingredients! But I thought I’d share it with you in case you want to try it out:

    Nut-Free Banana . . . Butter? Cream? It tastes like rich chocolate frosting . . .

    Ingredients:
    1 ripe medium-large banana that has been PEELED, put in a plastic baggie or something, frozen, then thawed so that it’s mushy, and looks something like this, sans skin (there will be liquid from the banana, but I used it anyways and it was delicious): http://shelikesherfood.files.wordpress.com/2007/12/frozen-banana.jpg?w=450
    4 T (20g) cocoa powder

    Blend everything in a Magic Bullet and eat as fast as you can. Just kidding! 😉 But I put it all on a serving of your Volume Oatmeal. Oh Katie, I love your blog.

  24. Karen says

    I diluted this with milk and dipped the top of banana breakfast muffins in it. SO good! We will be using this on lots of things!

  25. Amy says

    Hi Katie….this doesn’t have to do with this post, but I thought since it was your most recent, you may be able to respond. I was wondering if the Mori Nu tofu is very expensive????? I would be purchasing it for the first time and was curious. I guess I could have just waited to check whenI got to a store around me that sells it, but I suppose I am a bit impatient! 🙂 I want to try and make your delicious looking chocolate bar pie! Thanks!!!
    Amy 🙂

  26. Amy says

    Sorry, I meant to post this on the banana split sandwich post! That’s why I said “most recent post” OOPS!

  27. Mary says

    So many great ideas! I love this! Can’t wait to try it. This would make a great gift at any time of the year. Thanks!!

  28. Micah says

    My 5 children LOVED this with sliced apples. Good thing it was so quick to make, I doubled the recipe and they were all asking for more. I’ll have to triple it next time!!

  29. Sophie says

    WOW! Knew I’d love this so doubled the recipe… and so glad I did! This is delicious! I’ve just finished washing the blender… with my spoon 😀

  30. meredith says

    How long has this lasted for you in the fridge? Have you tried it in the freezer? I just made some and im going to dip some apples in it tonight, but oh the possibilities lol I’d love to make a big batch and spread on everything throughout the week (except for broccoli) haha.

    Thanks Katie you are so so awesome 🙂

  31. Leona Madrid says

    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…

  32. Claudine says

    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!

  33. Lillian says

    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

  34. Olivia Grace says

    I made this with powdered peanut butter and it is DELICIOUS!!! I want to eat it with absolutely EVERYTHING 🙂

  35. Joanie says

    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!

  36. Riona says

    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!

  37. Jessica says

    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!

  38. Amy says

    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!

  39. 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.

  40. 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
  41. 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.

  42. 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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