Banana Split Breakfast
A healthy, plant-based twist on the classic dessert, featuring caramelized bananas, dairy-free yogurt, and antioxidant-rich berries.
- Prep Time: 7 min
- Cook Time: 2 min
- Total Time: 9 min
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
Scale
2 bananas
Cinnamon (to taste)
6 strawberries (sliced)
1/4 cup blueberries
2 5.3-oz containers Silk Almond milk Yogurt Alternative (plain or vanilla)
1 Tablespoon cacao nibs
2 teaspoons drippy almond butter
1/4 cup grain-free granola
Instructions
- Peel bananas and cut each down the center with a knife.
- Heat a skillet over medium heat and spray liberally with coconut oil cooking spray.
- Add banana halves, split side down, and cook for 1-2 minutes until slightly brown and softened.
- Remove bananas from skillet, place on a plate to cool, and sprinkle with cinnamon.
- Wash and slice the strawberries and blueberries.
- Place two banana halves in each of the two bowls in a criss-cross pattern.
- Add one container of almond milk yogurt into each bowl to cover the bananas.
- Top with fresh berries, cacao nibs, and grain-free granola.
- Drizzle with almond butter and serve immediately.
Notes
- Caramelizing the bananas is optional but highly recommended for the best flavor.
- Ensure the almond butter is room temperature for easy drizzling.
Nutrition
- Serving Size: 1 bowl
- Calories: 327 kcal
- Sugar: 29 g
- Sodium: 22 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/banana-split-breakfast/