This recipe is inspired by a snack we recently shared on Instagram that you were apparently very into. And because we’ve had it many times since, we figured it was due time to share the details.
Let’s make (healthier) banana splits!
This 7-ingredient, 5-minute recipe is raw (when you use raw nut butter), insanely versatile, and super delicious.
It all starts with ripe bananas scored down the middle to prepare for all the delicious toppings. We went with nut butter, Coconut Yogurt, Rawnola, raspberries, hemp seeds, and coconut flakes!
You could also go for more savory toppings such as avocado or even sweet potato! Really, make use of whatever is in season and available to you.
We hope you LOVE these banana splits! They’re:
Easy to make
Super satisfying
Customizable
Creamy & crunchy
So satisfying
& Protein- + Fiber-rich!
Enjoy your banana split as a post-workout treat, a quick-and-easy breakfast, or a midday snack. Or, to turn it into more of a dessert, drizzle with a little dark chocolate.
For more easy plant-based snacks like these, be sure to check out our Go-To Smoothie Bowl, Tropical Papaya Boats, Sunflower-Coated Cheesy Kale Chips, Rainbow Raw-Maine Taco Boats, and 5-Minute Macadamia Nut Cheese and Vegan Crudité!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
5-Minute Raw Banana Splits
Ingredients
BANANAS
- 4 medium ripe bananas
TOPPINGS
- 1/2 cup nut butter (divided // we used peanut butter, but for raw, try raw cashew or almond butter)
- 1/4 cup Coconut Yogurt * (divided // or store-bought, such as Coyo brand)
- 1/4 cup Rawnola (divided)
- 1/2 cup berries of choice (divided)
- 4 tsp hemp seeds (divided)
- 1/4 cup unsweetened coconut flakes (divided)
Instructions
- Peel bananas and use a knife to carefully cut a slit down the center of each to create an opening without completely slicing through.
- Top with nut butter of choice, then coconut yogurt, rawnola, berries, hemp seeds, and coconut flakes.
- Best served fresh. Can cover and store leftovers in the refrigerator up to 24 hours. You could also slice and freeze leftovers for up to 1 month for adding to smoothies.
Video
Notes
*To keep this recipe entirely raw, seek out a raw coconut yogurt, or make your own with fresh blended coconut meat in place of canned coconut milk.
*Prep time does not include making Rawnola.
Kedi says
This is perfect for when I need something in my stomach immediately! I make this all the time as breakfast, dessert or a snack. The banana and peanut butter go so well together!
Yay! We’re so glad you enjoy it, Kedi! xo
Diana Demco says
I used to love this recipe and made it so often during university. It comes together in no time and you can sprinkle on top just about anything and it’s gonna be great.
Monica says
Per usual, simple and amazing?
Kate says
Delicious, healthy and easy. I also added ‘2-ingredient banana chocolate ice cream’ which really made it chocolatey and decadent.
Thank you for all of your great recipes!
Stephanie says
I LOVE this!! It’s 11:30 pm here and I was so craving something peanut buttery and yummy but minimal prep cause I just got my daughter to sleep so couldn’t pull out the food processor for healthy PB fudge (will make tomorrow) .. so I split a banana and slathered on a generous amount of PB and topped with unsweetened desiccated coconut and dark chocolate chips!! Love how versatile it is & how easily adapted it can be to what you have on hand or what you feel like! Definitely hit the spot. Thanks for this awesome recipe
Debbie Larsen says
Oh this was divine! I used PBfit for the peanut butter to make it an even healthier treat and I loved loved LOVED the raw-nola on it. My whole family ate it and loved it and I just need to make aure there’s enough for everyone when I bring this out otherwise, like my husband always tells the kids, “we’ll have to wrestle for it it”
Yay! We’re glad it was a hit, Debbie!
HitesMites says
Instead of commercial coconut yogurt which contains white sugar, I made a topping using 2% plain Greek yogurt mixed with honey and chopped walnuts. I made my own granola using this recipe:
https://www.elizabethrider.com/easy-healthy-homemade-granola-recipe/
(I used golden raisins, sunflower seeds, chopped walnuts)
Great additions! Thanks for sharing :D
Amanda says
I did make the Banana Split, and it’s GREAT! Thank you.
Holly Mesa says
Please post the maple syrup amount I need the fudgy brownie cookie recipe!
Hi Holly! That was an error that has been corrected as there is no maple syrup. Hope this helps!
Courtney Glausi says
GAH, you just get me. Can’t wait to put this one to the test. Your recipes NEVER fail me.
Cassie Thuvan Tran says
Yum yum yum! Banana splits are so delicious and perfect for any time of the day. I like adding a chocolate vegan protein powder “glaze” (chocolate plant-based protein powder + almond milk or water) on top for some more substance and flavor. But of course, you gotta have ALL the fruits, nuts, seeds, nut butters, coconut yogurt, and granola! And who can forget coconut and cinnamon?! You’ve pretty much nailed the best combos right on the head!
lisa says
Wonderful idea! I will be making this soon.
Taylor Kai says
what a great idea!! I’ve been craving a banana split lately, but trying my best to be healthier. this will do the trick! I think I might add some blended frozen fruit!
Sara says
Which food processor are U using? :)
We’re using this one!
Les @ The Balanced Berry says
I’ve had something similar as a breakfast staple for years, but next time I NEED to add the nut butter addition. That takes it to a whole new level!
Nikki says
Hate to be a stickler cause I love your recipes but the canned coconut milk that goes into the yoghurt is not raw … though I wish it were!
Ah! thanks for the tip. We’ll add that as a note.
loh says
Quite loving this, bet your whiskey caramel would work well here too (though making it less healthy).
Can you please tell me what the music is you used in the video? Neither I nor Shazam recognise it and I’d really like to know.