Pretty food is not always healthy food, but Breakfast Banana Split from Pinch of Nom is goodness personified. The mix of bananas, blueberries, strawberries and cherries is a perfect morning wake-up call, topped with yoghurt and a hint of vanilla and the flaked almonds, which I opted to lightly toast beforehand.
If you’re worried about food wastage / supermarket sell-by dates / cost and don’t want to use fresh fruit just for 10 blueberries, 4 strawberries and 2 cherries, then just buy frozen. That’s exactly what I do and I just take out the quantities of fruit that I need. No stress, no wastage and little difference in overall quality.
Recipe: Breakfast Banana Split
Calories: 232 per serving
Book: Pinch of Nom – Everyday Light
Prep time: Approx 10 mins
Cooking time: n/a
- 2 bananas (about 160g each)
- 200g fat-free Greek yoghurt
- 1 tbsp granulated sweetener
- 1 tsp vanilla extract
- 10 blueberries
- 4 strawberries
- 25g flaked almonds (toast them if you wish)
- 2 fresh cherries
Cost per portion: Approx £1.26
Peel the bananas and slice them in half lengthways. Arrange them on two plates.
Mix the Greek yoghurt, sweetener and vanilla extract together. Thinly slice the blueberries and strawberries, reserving two strawberry halves for garnish. Stir the sliced berries into the yoghurt.
Spoon the yoghurt mix onto the middle of the bananas. Sprinkle the flaked almonds on top and decorate with a fresh cherry and the reserved halved strawberries.