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close up of jar of chocolate spread with walnuts in front

Chocolate, Walnut And Banana Spread

Karon Grieve
this chocolate spread is rich and packed with flavour, perfect on toast, pancakes as a dip or as a dessert topping too
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course preserves
Cuisine British
Servings 1 jar
Calories 987 kcal


  • 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


Calories shown are for full jar of chocolate walnut and banana spread, it is entirely up to you what serving size you use


Calories: 987kcalCarbohydrates: 87gProtein: 15gFat: 71gSaturated Fat: 25gPolyunsaturated Fat: 25gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 2mgSodium: 59mgPotassium: 1147mgFiber: 15gSugar: 54gVitamin A: 105IUVitamin C: 11mgCalcium: 104mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword bananas, chocolate, walnuts
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