Breakfast Banana Split with Yogurt and Jam
A banana split for breakfast? Oh, yes! This quick, easy breakfast takes a dessert classic and lightens it up for the morning with ultra-creamy Greek yogurt and a warm drizzle of jam. It’s also a perfect antidote to those fussy mornings when your child doesn’t want to eat anything.
No, there’s no ice cream involved. (Ice cream for breakfast—that seems best saved for birthdays, eh?) To make this banana split, you pile scoops of thick Greek yogurt on top of a ripe banana, then drizzle with warm jam and add some almonds and berries. Of course, a cherry on top would be the ideal finishing touch.
I can’t take credit for this brilliant little breakfast—the idea came from a press release years ago, and I have been making them ever since. I used raspberry jam in the split pictured here, but you could use really any jam or preserve you like. Or I suppose you could even use melted unsweetened dark chocolate if, you know, you really want some extra antioxidants with your breakfast!
This is such a simple idea, it hardly needs a recipe, but here’s one just so you can see what I did.
ripe, yet firm banana, peeled
- 1/2 cup
- 2 tablespoons
fruit jam or preserves
- 2 tablespoons
sliced almonds or other nuts
- 1/4 cup
fresh blueberries or other fresh fruit
Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds, or until it is very runny.
Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the blueberries, and dig in!
This post originally ran on Kitchn. See it there: Breakfast Banana Split with Yogurt and Jam