Description
A healthy breakfast spin on a classic dessert. You can eat a banana split for breakfast!
Ingredients
Scale
- 1 medium-large banana
- 1/4 cup sliced or chopped strawberries
- mini chocolate chips (optional)
Vanilla “Ice Cream”
- 1/4 cup whole milk or coconut milk yogurt
- 2 tsp. maple syrup
Chocolate “Ice Cream”
- 2 Tbsp. butter (or coconut oil)
- 1 Tbsp. maple syrup
- 2 tsp. cocoa powder (use the code STEWARDSHIP for 10% off at that site!)
Nut Butter “Ice Cream”
- 1 Tbsp. sunbutter or nut butter
- 1 Tbsp. maple syrup
- 1 Tbsp. coconut oil (or butter)
- 2 tsp. coconut flour
Instructions
- In a small, glass bowl mix the yogurt and syrup. Freeze until just getting firm, about 30 minutes.
- In a small saucepan heat the butter, maple syrup and cocoa (use the code STEWARDSHIP for 10% off at that site!) powder over medium heat. Stir until the butter is melted and all of the ingredients are combined.
- Pour the mixture into a small, glass bowl and freeze until just getting firm, about 30 minutes.
- Rinse the saucepan and add the sunbutter, maple syrup, coconut oil, and coconut flour.
- Stir and heat over medium heat until the oil is melted and all of the ingredients are combined.
- Pour the mixture into a small, glass bowl and freeze until just getting firm, about 30 minutes.
- Once the mixtures are semi-solid, scoop and form into one-inch balls (you can use a small cookie scoop for this).
- Place the balls on a small, parchment-lined baking pan and return to the freezer until ready to serve.
- To assemble, slice the banana in half lengthwise and lay in a long, narrow dish.
- Lay sliced strawberries on one half of the banana.
- Add as many “ice cream” balls as you like/as fit.
- Top with chocolate chips if desired.
- Serve immediately.
Notes
- A corn-on-the-cob dish works well for banana splits.
- If you don’t have a long dish or if you want to make it easier to eat for small children, you can serve it with sliced banana rounds instead of slicing lengthwise.
- You can serve this without the bananas if your kids don’t like bananas/have an allergy to bananas.
- You can substitute raspberries, blueberries, pineapple, cherries, or kiwi for the strawberries.
- For a real treat you can top the banana split with this five-minute dairy-free caramel sauce.
Nutrition
- Serving Size: 2
- Calories: 439
- Sugar: 27g
- Sodium: 78mg
- Fat: 30g
- Saturated Fat: 19g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 4mg
Keywords: healthy breakfast, healthy dessert, fruit recipe