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breakfast banana split

Healthy Breakfast Banana Split Recipe

  • Author: Mary Voogt, NTP (Contributing Writer)
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 1-2
  • Category: Breakfast
  • Diet: Gluten Free

Description

A healthy breakfast spin on a classic dessert. You can eat a banana split for breakfast!


Ingredients

  • 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


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Instructions

  1. In a small, glass bowl mix the yogurt and syrup. Freeze until just getting firm, about 30 minutes.
  2. 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.
  3. Pour the mixture into a small, glass bowl and freeze until just getting firm, about 30 minutes.
  4. Rinse the saucepan and add the sunbutter, maple syrup, coconut oil, and coconut flour.
  5. Stir and heat over medium heat until the oil is melted and all of the ingredients are combined.
  6. Pour the mixture into a small, glass bowl and freeze until just getting firm, about 30 minutes.
  7. Once the mixtures are semi-solid, scoop and form into one-inch balls (you can use a small cookie scoop for this).
  8. Place the balls on a small, parchment-lined baking pan and return to the freezer until ready to serve.
  9. To assemble, slice the banana in half lengthwise and lay in a long, narrow dish.
  10. Lay sliced strawberries on one half of the banana.
  11. Add as many “ice cream” balls as you like/as fit.
  12. Top with chocolate chips if desired.
  13. 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

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