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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

  • Prep: 5 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 570
  • Carbohydrates 70
  • Saturated Fat 6
  • Sugar 55
  • Protein 14
  • Fat 24
  • Fibre 7
  • Salt 0.3

Nutrition per serving

  • Calories 570
  • Carbohydrates 70
  • Saturated Fat 6
  • Sugar 55
  • Protein 14
  • Fat 24
  • Fibre 7
  • Salt 0.3

Ingredients

  • 2 bananas
  • 2 tbsp nut butter (almond or cashew butter is nice)
  • 4 scoops natural frozen yogurt
  • handful of berries (we used strawberries, blueberries and raspberries)
  • 4 tbsp low-sugar granola

Tip

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

  1. Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards.

  2. Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.

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