A banana split — for breakfast? Oh yes! This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning! Can you guess what's in it?
No, ice cream isn't 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 warm jam (instead of chocolate sauce!) and add some almonds and berries. Of course, a cherry on top would be the ideal finishing touch (I was all out).
I can't take credit for this brilliant little breakfast — the idea came in a press release from Julia at The Fresh Ideas Group; she was suggesting it as a use for one of her client's products, Santa Cruz Organic Fruit Spreads. I ended up using raspberry jam from Jamie Oliver's line, and of course 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!
It just so happens, too, that today is National Banana Split Day. We are a little bemused by this ‐ really, who comes up with these holidays? — but I'll take any chance I get to have a banana split.
This is such a simple idea it hardly needs a recipe, but here's one just so you can see what I did.
Banana Split with Yogurt and Jam
1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
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!