Banana Split Breakfast Bowl - KNEP - Kentucky Nutrition Education Program

Recipes

Banana Split Breakfast Bowl

Servings:Makes 2 servingsServing Size:1 banana with toppings
banana split breakfast bowl

Ingredients:

  • 2 medium bananas, peeled and sliced lengthwise
  • 1/2 cup low-fat vanilla yogurt, divided
  • 1/2 cup diced or sliced strawberries, divided
  • 1/2 cup pineapple tidbits-drained, divided
  • 4 tablespoons granola, divided
  • 2 tablespoons of nuts (optional)
  • 6 blueberries, raspberries, blackberries or cherries (optional)

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Place one banana in bottom of small bowl.
  3. Spread half of the yogurt on top of split banana.
  4. Add half of the strawberries and pineapple tidbits.
  5. Top with half of the granola, nuts and berries.
  6. Repeat with other banana half and remaining toppings.
  7. Refrigerate leftovers within 2 hours.
Source: Source: Christy Blevins, Bell county NEP Assistant Senior, University of Kentucky Cooperative Extension

Nutrition Facts Per Serving: 310 calories; 8g total fat; 1.5g saturated fat; 0g trans fat; 5mg cholesterol; 70mg sodium; 58g total carbohydrate; 5g dietary fiber; 35g total sugars; 7g added sugars; 8g protein; 0% Daily Value of vitamin D; 10% Daily Value of calcium; 6% Daily Value of iron; 15% Daily Value of potassium.