The classic soda fountain treat is given a healthy spin and turned into a delicious, kid-friendly breakfast in this Breakfast Banana Split. Who doesn’t want dessert for breakfast?
It’s time to have some fun with our food! Let’s start with this festive, tasty, KID-FRIENDLY Breakfast Banana Split. It’s got all of the fun of a classic banana split, yet it’s healthy enough to be acceptable for breakfast. That’s my kind of meal!
The idea for this recipe (if you can call it that) came to me while I was working out at the gym, as many of my great ideas do. I’m not sure what spurred it, sometimes things just pop into my head as I’m zoning out on the elliptical. But once I thought of it, I couldn’t get the idea out of my head. I needed to make a Breakfast Banana Split ASAP!
Let me tell you a little story to set the scene for this idea.
When I first moved to Santa Barbara almost four years ago, I hunkered down in my brother and sister-in-law’s casita for a few months until my job went from temporary to permanent. I had a pretty sweet little set-up there, a futon bed, a full bathroom to myself, and a little nook with a mini-refrigerator. I did not have a kitchen, but luckily my fam didn’t mind me popping into the house and whipping something up, especially if it involved me making something that there three young kids, my niece and nephews, would eat.
While I lived there, I took a little bit of a challenge upon myself. Like most kids, my niece and nephews were not huge fans of foods that held any sort of nutritional value, so my challenge was to find ways to make food that they would love to eat while secretly sneaking in some healthy fruits and veggies. My greatest success with them was when I made “breakfast popsicles,” which were basically a big batch of smoothie loaded with greens (and sometimes other veggies,) poured into popsicle molds and frozen overnight. I mean, what kid doesn’t want to eat popsicles for breakfast?
As soon as the idea came to me for these Breakfast Banana Splits, I knew they’d be one of these dishes that kids will just jump at the chance to eat in the morning. I don’t have any children of my own (yet) but I look forward to exercising my nutrient-hiding creativity once again, and I know a Breakfast Banana Split will be making a frequent appearance on our household menu.
So here’s how it goes down: Banana sliced lengthwise, just like the classic setup. Heaps of plain nonfat Greek yogurt in place of the ice cream, because we’re making this acceptable for breakfast. Loads and loads of toppings (mostly healthy, some a little more indulgent.) Finally, we can’t forget the cherries on top!
The great thing about this Breakfast Banana Split is that it’s incredibly versatile. I decided to use toppings like flaked coconut, chopped pineapple, date caramel, strawberry jam, toasted nuts and cacao nibs, but you can really use whatever you like (or whatever you have in your pantry!) Some other ideas you could include are freeze-dried fruit, melted almond or peanut butter or hemp seeds. The possibilities really are endless.
Whether this is a true “recipe” or not, you have to admit it’s a pretty genius breakfast option, especially when you have finicky little ones.
What are some ways you sneak nutrient-rich foods into your picky eaters’ diets?
The classic soda fountain treat is given a healthy spin and turned into a delicious, kid-friendly breakfast. Who doesn't want dessert for breakfast?
- 1 banana, peeled and split lengthwise
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon strawberry jam, melted
- 1 tablespoon date caramel (see Recipe Notes)
- 1/4 cup chopped pineapple
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted coconut flakes
- 2 tablespoons cacao nibs
- 2 maraschino cherries
Place banana halves on either side of a sundae dish or larger, shallow bowl. Scoop Greek yogurt in between banana halves and add toppings. Don’t forget the cherries on top!
To make the Date Caramel (will make extra): Soak 20 pitted dates in warm water for 10 minutes. Drain and place in a food processor with 4 tablespoons water and 4 tablespoons unsweetened vanilla almond milk. Pulse until a smooth puree forms into a thick caramel consistency. Store any extra in an airtight container in the refrigerator.
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