Breakfast banana split
By Cassie Best
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
Nutrition per serving
- kcal 570
- fat 24g
- saturates 6g
- carbs 70g
- sugars 55g
- fibre 7g
- protein 14g
- salt 0.3g
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 alternativesIf 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
Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards.
Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.