I have never tried a conventional, ice cream shop banana split. However, I was once attracted to a certain recipe in a kids’ recipe book I had years ago, claiming it held the key to discovering “Breakfast Banana Splits.” However, upon reading over the ingredients, I was disgusted to find that this recipe claiming to be a dessert-like breakfast, was full of gross “health food” such as cottage cheese in place of ice cream. Really, who would be satisfied with lumpy regurgitated yogurt instead of a creamy vanilla frozen concoction? So I never made that recipe.
Still, the idea of a banana split that was healthy enough for breakfast was tempting. While this one I made recently strives to include only healthy ingredients that one might eat for breakfast (pudding being the only questionable one here) there is no cottage cheese to be found. In other words, it strikes the proper balance between great taste and texture, and great nutrition packed with protein and calcium. The banana is “fried” in pure, organic honey for a cheater’s “caramelization” method that’s easier and less fat than the traditional butter and sugar.
I found the flavor of this dish to be classically delicious, however to vary things up a little I might suggest adding crunchy cereal as a topping, trying pineapple chunks instead of/as well as strawberries, and maybe trying chocolate yogurt instead of pudding for a possible sugar reduction.
This recipe makes a lot, so I might suggest sharing with some friends!
Breakfast Banana Split with “Caramelized” Banana
- one medium-large banana
- 1 tbs honey
- 1 container Greek vanilla yogurt (I used Dannon Light & Fit Toasted Coconut Vanilla yogurt)
- 1 single serve container chocolate pudding
- 8 fresh strawberries
- 1 tbs chocolate nut butter of choice
- 1 tbs cherry jam
- 1 tbs sweetened flaked coconut
- 1 tbs dried cranberries
Freeze the yogurt and pudding for 30-60 minutes.
Once yogurt and pudding are frozen, but still somewhat soft, prepare all ingredients: wash strawberries and remove stems and leaves, then cut them into small pieces; peel banana and cut in half lengthwise, then cut each piece in half if desired; measure out/prepare all other toppings.
Spray a pan with nonstick cooking spray. Place banana on pan. Heat to medium. Spread some honey on one side of each banana piece. Rotate and spread honey on the other side. Rotate again after cooking a few minutes. When both sides of each banana piece have browned, remove from heat.
Place bananas in bowl/bowls. Scoop frozen yogurt and pudding on top. Add strawberry pieces. Top with a drizzle of honey, a swirl of chocolate nut butter, a spoonful of cherry jam in lieu of maraschino cherries, and a sprinkling each of coconut and cranberries. (Note: imaginative topping or yogurt/pudding flavor variations welcomed!)
Grab your family for a satisfying and balanced dessert/breakfast/hot day refreshment!