If, like my daughter and so many others you are an ardent Nutella fan then you’ll love this chocolate walnut and banana spread. It’s super easy to make and tastes great on toast or as a dessert topping too.
My daughter came home from her holiday in the States with her Dad today. Had to rustle up something suitably chocolatey for her as a welcome home treat.
She is a huge Nutella fan so I thought I’d ring the changes and make my own chocolate spread but using walnuts and getting some banana in there too.
There are only a few simple ingredients in this tasty chocolate, walnut and banana spread, in fact there are only 4 and you probably have them in the kitchen already.
I always feel walnuts have a deeper somewhat more earthy flavour than their sweeter hazelnut cousins. Walnuts have an almost meaty texture. They are a filling and robust sort of nut.
Ah the natural sweetness of a ripe banana. Make sure you are using a fully ripe banana to make this chocolate spread.
Bananas only become sweet with ripeness. Those bright yellow or worse greenish bananas are not sweet at all. You want a banana that is getting just a tad spotty as it is packed with natural sugar and flavour.
You want a mixture of dark chocolate with 70% cocoa solids as it is rich and packed with flavour (plus it is also quite good for you) and milk chocolate to make this chocolate spread.
As there is no added sugar using a mix of both chocolates makes this spread sweet enough with the addition of that all-important banana.
Rich vanilla extract (make sure you don’t just use vanilla flavouring as it isn’t nearly as good) packs a punch of warming and slightly spicy flavour. Vanilla also gives the taste of sweetness too.
How to make chocolate walnut and banana spread
First, toast the walnuts. Just break them up a little and toast them in a dry pan over a medium heat. They will only take a minute or two to get toasty.
This is not the time to answer your phone or nip to the loo. You want to watch those walnuts like a hawk as they can catch and burn in seconds. You will know when they are ready when they turn just golden and start to emit a lovely nutty aroma.
Break up all the chocolate and melt it either in a Bain Marie (bowl over a pan of simmering water) or in the microwave if you have one, set it aside to cool a little.
Whizz the walnuts in a food processor till they are powdery then add in the banana and whizz again to form a paste.
Add the vanilla extract and a pinch of salt (this ramps up the flavours) and the cooled chocolate.
Whizz till it all comes together in a spread and spoon into a sterilised jar.
How long will this keep
This chocolate walnut spread will keep in the fridge for about a week. You can freeze it too if you like. Just pop it into a freezer-proof container and it’s good to freeze for up to 3 months.
Need you ask! Actually this chocolate spread is great on toast or pancakes.
Mix some into yoghurt or top ice-cream with a nice dollop of choccie spread for a treat.
Chocolate and walnut spread is also great as a dip. Just loosen with a little milk or water. Or go for an adult dip and use booze of your choice, whisky goes great with chocolate!
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Chocolate, Walnut And Banana Spread
- 50 g dark chocolate
- 50 g milk chocolate
- 50 g walnuts shelled
- 1 banana ripe
- 1 pinch sea salt
- 1/4 tsp vanilla extract
- Break up the chocolate and melt in either a double boiler or non metalic bowl over bubbling water, making sure base does not touch water, or use the microwave.
- toast the walnuts in a dry pan over medium heat for about 1-2 minutes till golden and aromatic
- In a food processor whizz up the nuts till they are like breadcrumbs.
- Break up the banana and add to the nuts, whizz till you have a smooth paste.
- Let the melted chocolate cool for a couple of minutes and them pour into the food processor and add the salt and vanilla extract.
- Whizz till completely mixed into a smooth paste.
- Scoop out into a small jar.
- Store in the fridge and use within a week