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Breakfast Banana Split | CaliGirlCooking.com
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5 from 1 vote

Breakfast Banana Split

Banana splits for breakfast? With these healthy swaps, it can easily be done - and your kids will love you forever!
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1 serving
Calories: 622kcal


  • 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!


  1. 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. 
  2. You can also purchase date caramel here.
  3. Feel free to substitute other nuts, fruits or toppings to your liking.


Calories: 622kcal | Carbohydrates: 76g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 9mg | Sodium: 77mg | Potassium: 958mg | Fiber: 10g | Sugar: 49g | Vitamin A: 76IU | Vitamin C: 32mg | Calcium: 215mg | Iron: 1mg