Chocolate-Hazelnut Banana Splits

March/April 1999, The Essential EatingWell Cookbook (2004)

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Chopped hazelnuts and a Nutella-based sauce make the perfect topping for bananas and frozen yogurt.

Chocolate-Hazelnut Banana Splits

Makes: 4 servings

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  • 2 tablespoons chopped hazelnuts
  • 4 bananas
  • 1 pint vanilla nonfat frozen yogurt, or low-fat ice cream, slightly softened
  • 1/2 cup Chocolate-Hazelnut Sauce, (recipe follows)

This recipe calls for:


  1. Toast hazelnuts in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Peel bananas and cut in half lengthwise. Arrange 2 banana halves on each dessert plate. Place a scoop of frozen yogurt (or ice cream) in the center of each banana split and top with Chocolate-Hazelnut Sauce. Garnish with hazelnuts and serve.


Per serving: 317 calories; 5 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 64 g carbohydrates; 8 g protein; 4 g fiber; 90 mg sodium; 661 mg potassium.

Nutrition Bonus: Potassium (24% daily value), Calcium (20% dv), Fiber (18% dv), Vitamin C (15% dv)

Carbohydrate Servings: 4 1/2

Exchanges: 1 1/2 fruit, 2 other carbohydrate, 1 fat

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