Chocolate Peanut Butter Breakfast Banana Split
Chocolate and peanut butter? Yes! Now we're talking. This is an easy breakfast to throw together on busy, back-to-school mornings (and perfect for young chefs to help assemble).
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Makes 1 serving
Chocolate and peanut butter? Yes! Now we’re talking. This is an easy breakfast to throw together on busy, back-to-school mornings (and perfect for young chefs to help assemble).
1/3 cup naturally sweetened fat-free vanilla yogurt
2 tsp. chocolate syrup
1 small (6-7 inches) ripe banana, peeled
1 Tbs. all-natural creamy peanut butter
2 Tbs. low-fat granola
- In a small bowl, mix yogurt and chocolate syrup until swirled.
- Cut the banana in half lengthwise. Open and place, insides facing up, in a medium shallow bowl. Spread peanut butter evenly over the insides of banana, and then spoon yogurt over middle two-thirds. Top yogurt with granola and serve immediately.
Per serving: 346 cal; 10g pro; 9g fat ( 2 g sat fat); 58g carb; 3mg chol; 121 mg sod; 5g fiber
Recipe excerpted with permission from I Can’t Believe It’s Not Fattening by Devin Alexander
Related Article: Kids Can Cook
