The French absolutely love Nutella – and in all fairness, so do most other nationalities. In homage to this famous and delicious chocolate spread, I have created this healthier version, so you can eat it every day, guilt free- thanks to a great sugar substitute called agave syrup and naturally caramelized bananas which to give it texture and sweetness. The Bananatella is smooth, rich, satisfying and delicious- also great when served on toast or for kids lunches.
Agave syrup can be found in your local health food store next to honey and other sugar alternatives. Agave syrup is made from the agave plant- the cactus grown in Mexico that’s also used to make tequila. Now here’s the catch. It’s not exactly calorie-free, but it’s reported to be so low ‘GI’ that it does not provoke the insulin reaction in your body that sugar does. This is very good news for diabetics, dieters, or anyone like me who loves to cook sweet yummy treats but likes to “have her cake and eat it too.”
Agave syrup has a very high proportion (around 90%) of Fructose, which in isolation has a very low glycemic index. Agave syrup is also approximately 1.5 times sweeter than sugar or honey and is perfectly suitable for baking and cooking at high temperatures. If you can’t find it, you can simply substitute it for a mild honey. 
Light and luxurious ‘Bananatella’
- Total Time: 1 hour 20 minutes
- Yield: Makes one small jar 1x
Description
A healthier, guilt-free version of the beloved chocolate spread, made with caramelized bananas and agave syrup for natural sweetness.
Ingredients
- 2 overripe bananas
- 4 tbsp cocoa powder
- 3 tbsp (45 ml) hazelnut oil
- 2 tbsp skim milk powder
- 3 tbsp (45 ml) hot water
- 5 tbsp (75 ml) agave syrup
- 1 tbsp thick Greek yoghurt
Instructions
- Preheat the oven to 150 degrees C.
- Pierce a small hole the skins of the bananas with a knife and wrap them in foil.
- Bake slowly till they caramelize in their own juices for approx 1 hour. Once cooled, scoop out the flesh from the skins into a mixing bowl and mash the bananas with a fork.
- In a small, heavy based saucepan on low heat, combine the hazelnut oil, half the agave syrup and slowly sift in the cocoa powder till combined into a thick paste.
- Add the hot water and skim milk powder and whisk. Transfer the chocolate paste and banana to a food processor (or you can use a hand blender in one bowl) and process all the ingredients together on high speed.
- Add the remaining agave syrup and the yoghurt. Pour into clean and dry glass jam jar or conserve pot, seal and refrigerate.
- Keep refrigerated and well sealed after serving. Enjoy!
Notes
- Agave syrup is a great sugar substitute and can be found in health food stores.
- If unavailable, substitute with mild honey.
- This spread is perfect on toast or as a filling for kids’ lunches.
- Store in the refrigerator for freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Condiment
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 8
- Sodium: 5
- Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Banana Nutella Cupcakes
- Nutella Bubble Waffles with Bananas
- Nutella-Filled Chocolate Muffins
- Nutella Alert: Favorite Chocolate-Hazelnut Desserts
Frequently Asked Questions
Why are the bananas baked in foil before blending?
Baking the bananas at 150°C for approximately 1 hour — pierced and wrapped in foil — lets them caramelize slowly in their own juices. This concentrates the sweetness naturally, which means the recipe can use less added sweetener and still achieve a rich, Nutella-like flavor.
What is agave syrup and can I substitute it?
Agave syrup is made from the agave cactus (the same plant used to produce tequila) and is about 1.5 times sweeter than sugar with a very low glycemic index, making it useful for diabetics and those watching blood sugar. The article says you can find it in health food stores next to honey; if unavailable, the notes recommend substituting with a mild honey in equal amounts.
Why does the recipe use hazelnut oil rather than whole hazelnuts?
Using 3 tbsp (45 ml) of hazelnut oil delivers the classic Nutella hazelnut flavor while keeping the spread smooth and blendable — no grinding or toasting whole nuts required. It also lets you control the fat content more precisely than using a paste would.
How should I store Bananatella and how long does it keep?
Pour the finished spread into a clean, dry glass jar, seal it, and refrigerate. The notes advise keeping it well sealed after each serving; the instructions say to refrigerate immediately after making. Use within a week or so for the best flavor.
