Chocolate PB and Banana Toast
When you’re in the mood for some chocolate goodness, it’s time for my joyful “peanutella.” This spread is insanely delish and comes packed with protein and a rich, chocolatey flavor that rivals the iconic chocolate hazelnut spread we all know and looove… but for far fewer calories, carbs and sugar.
My house is officially hooked. Spread a generous layer of this heavenly topping on whole-grain toast and add sliced bananas for a dose of heart-healthy potassium. Not bananas for bananas? Swap the berry (yes, fun fact: bananas are actually berries because they have many little seeds that are protected by the sweet fruit and peel) for blueberries, raspberries or sliced strawberries. It’s a toast-worthy slice of heaven.
Try this Chocolate-Ricotta Toast!
Chocolate PB and Banana Toast
Ingredients
Peanutella (Chocolate PB Spread):
- ¾ cup powdered peanut butter*
- ¼ cup cocoa powder
- 3 tablespoons sugar
- Pinch of salt
- 6 to 8 tablespoons water
- *If you don’t have powdered peanut butter, see recipe in directions for using traditional creamy peanut butter.
Toast:
- 1 slice whole grain toast
- 1 to 2 tablespoons Peanutella
- 1 banana, sliced in rounds
- Other berries for topping, optional
Instructions
TO MAKE THE PEANUTELLA:
- Mix all ingredients together until smooth and creamy. If it’s too stiff and thick, add 1 to 2 tablespoons additional water and continue to stir until you reach a spreadable-velvety consistency.
- If using creamy peanut butter, soften ¼ cup peanut butter in microwave (about 30 seconds) and then stir in 3 tablespoons cocoa powder, 3 tablespoons sugar, a pinch of salt and 2 tablespoons of water. Mix until smooth and well-blended. Add a 3rd tablespoon water if it’s too thick.
TO MAKE THE TOAST:
- Top your whole grain toast with 1 to 2 tablespoons of Peanutella and layer with bananas and other preferred fruit.
