Healthy Banana Split with Clean Eating Chocolate Sauce
Girlfriends, in case you needed proof that eating healthy doesn’t have to be boring and sad… this is IT! This banana split right here is the ultimate proof. See how gorgeous and mouth-watering it looks? It just makes me wanna faceplant my computer’s screen. And it’s not just pretty looks, this stuff tastes great too!
You really don’t have to give up on all the food you love to live a healthy lifestyle, you just need to adjust them a little bit to improve their nutritional profile. And I’m here to help you do just that 🙂
See, a standard banana split can pack up to 1000 calories and 30 grams of fat. That’s basically eating half or more of your daily calorie allowance for dessert. Yikes! Not to mention that besides the banana, it’s not really nutritious. Does it mean you should banish it altogether if you want to stay on track? Definitely NOT! Just make your own healthy version!
In this recipe, I’m using Greek yogurt instead of ice cream to lower the fat and sugar. You can also use frozen yogurt if you have access to a good brand without too much sugar where you live (that’s not my case ATM #sadface). That would be even closer to the real deal!
The clean eating chocolate sauce I found here is just the BOMB. Make a big batch, store it in the fridge and use it over fruits, yogurt, ice cream, desserts…you name it!
Cal: 312.5 - Protein: 19.6g - Fat: 6.5g - Carbs: 49.4g - Fiber: 9g - Sugar: 28g
WW Old Points: 6 pts - Points+: 8 pts
Nutrition facts for 1 tablespoon chocolate sauce
Cal: 30 - Protein: 0.3g - Fat: 1.1g - Carbs: 5.5g - Fiber: 0.5g - Sugar: 4.4g
- 2 bananas
- 1 cup frozen Greek yogurt (or Greek yogurt)
- 1 tbsp honey (optional)
- 1/2 tsp pure vanilla extract
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 2 tbsp chopped roasted almonds
- 1 tbsp clean eating chocolate sauce (see recipe below)
- 1 1/2 cups coconut sugar (or brown sugar) - read more about coconut sugar here
- 3/4 cup unsweetened cocoa powder
- 1 tbsp cornstarch
- a pinch of sea salt
- 1 cup light coconut milk, canned
- If using Greek yogurt instead of frozen Greek yogurt, combine yogurt, honey and vanilla.
- Slice the bananas in half and place a slice on each side of two boat-shaped bowls. Add a few berries in the area between the slices then add yogurt, spreading it out evenly.
- Top with remaining berries. Sprinkle with roasted almond. Drizzle with chocolate sauce (recipe below) and serve immediately.
- In a medium saucepan, combine coconut sugar, cocoa powder, cornstarch and sea salt. Place over medium heat and gradually stir in coconut milk. Cook, whisking frequently, until it's smooth and thick, about 10 minutes
- Remove from the heat and cool at room temperature. Pour into a glass jar with lid and refrigerate. It will keep a couple of months in the fridge.
You can use frozen yogurt if you have access to a good brand without too much sugar where you live. Otherwise, use regular Greek yogurt.
You can also top the bananas with granola and other chopped nuts.
Chocolate Sauce recipe adapted from SkinnyMs