Breakfast banana split
Breakfast banana split
Top a sliced banana with nut butter, frozen yogurt, a handful of berries and low-sugar granola for a weekend morning treat
- No cook
- Serves 2
- Easy
Nutrition per serving
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Calories 570
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Carbohydrates 70
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Saturated Fat 6
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Sugar 55
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Protein 14
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Fat 24
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Fiber 7
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Salt 0.3
Ingredients
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2 bananas
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2 tbsp nut butter (almond or cashew butter is nice)
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4 scoops natural frozen yogurt
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handful of berries (we used strawberries, blueberries and raspberries)
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4 tbsp low-sugar granola
Nut alternatives
If your child or any of their friends have a nut allergy, look out for pumpkin seed butter from health-food shops. Or make your own by whizzing toasted pumpkin seeds in a food processer for 5 mins, or until they turn to a smooth peanut butter consistency. You may have to add a drizzle of flavourless oil. Store in the fridge for a month.
Method
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Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards.
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Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.