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!
- 4 ripe bananas
- 1/2 cup (128 g) nut butter (we used peanut butter, but for raw, try raw cashew or almond butter), divided
- 1/4 cup (60 g) coconut yogurt *, divided (or store-bought, such as Coyo brand)
- 1/4 cup (25 g) Rawnola*, divided
- 1/2 cup (60 g) berries of choice, divided
- 4 tsp (13 g) hemp seeds, divided
- 1/4 cup (20 g) unsweetened coconut flakes, divided
- 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 adding to smoothies.
*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.
*Nutrition information is a rough estimate based on 1/4 of the recipe.
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.
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.
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!
Which food processor are U using? :)
We’re using this one!
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!
Wonderful idea! I will be making this soon.
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!
GAH, you just get me. Can’t wait to put this one to the test. Your recipes NEVER fail me.