Eating dessert for breakfast has never been easier, thanks to this twist on a classic banana split.
Plus, strained yogurt has more protein for staying power.
Pineapple and coconut give this banana split tropical vibes.
Photo: Carson Downing
Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form.
Arrange 2 banana halves on each of 4 plates.
Use an ice-cream scoop to divide coconut and chocolate yogurts among the bananas.
Drizzle the almond sauce over the yogurt.
Divide pineapple, granola, chocolate chips and coconut among the banana splits.
Top with the whipped cream.
Tip
To make your own chocolate yogurt, stir 1 Tbsp.
cocoa powder into 2/3 cup vanilla strained yogurt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
