Recipe: Breakfast Banana Split with Yogurt and Jam

Breakfast Recipes from The Kitchn

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.

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 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!

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

Serves 1

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!

(Image credits: Faith Durand)

Per serving, based on 1 servings. (% daily value)
14.5 g (22.3%)
0.5 g (2.6%)
0 g
40.6 g (13.5%)
3 g (12.1%)
28.4 g
13.8 g (27.6%)
19.2 mg (6.4%)
80.5 mg (3.4%)