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.
1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries
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 berries or cherries, and dig in!
More Banana Treats from The Kitchn
More (not pictured above)
• How To Make Basic Banana Bread
• Lunch Surprise: Write a Secret Message on a Banana
• Go Bananas! 12 Banana Sweets and Treats
• Recipe: Peanut Butter Ice Cream with Banana Chunks
• Recipe: Caramel Banana Cake
(Images: Faith Durand)