Aka how I have fully embraced having dessert as breakfast. Or hey, what about breakfast as dessert? With Mother’s Day coming up and everything, I was looking for a recipe that was a) relatively low maintenance, b) reasonably good for you, and c) so decadent she would not be able to tell the difference between this and dessert ! And I think I’ve nailed it.
Because, while this is a banana split, if you squint, it looks like breakfast!
I used to try to convince my mom to let me have dessert for breakfast. A lot. When I was younger, I had this unsatisfiable sweet tooth. We’re talking about eating mini donuts and then chasing them down with chocolate syrup. Yeah, it was a little extreme.
I think my favorite breakfasts are sweet breakfasts. And I definitely get that from my mom. My mom is a dessert queen. She would always have something sweet after dinner (although now she loves a good cup of mint chocolate tea). I always default to her to see if a dessert is worth making again. For her, life is all about balance. No fake ice cream or artificial sweeteners for her. She is ALL REAL STUFF. And I love her for it. When I test my “alternative” bakes on her, she almost always knows it is fake.
Yeah she’s not one to mess around with.
Anyway back to the recipe. I know I’m calling this a banana split, even though there is no ice cream. I mean, if you want to go ham and put some ice cream on here, by all means go ahead. My mom would certainly be for this (I mean, there is always an excuse to eat ice cream!) But, to me, it is all about that presentation. Just changing things up a bit for your morning breakfast can make it seem new and special. And believe me, I can get bored really easily when it comes to meals.
Except for that solid year when I ate only buttered toast. Never again.
I swear, if you close your eyes, it is really freaking hard to tell the difference between this and an actual banana split. What makes this so decadent is the seared banana. Oh yeah! The banana is caramelized in sugar, making it nice and saucy for the yogurt. It is a texture so addicting that you might want to only eat bananas this way. It makes it perfectly special for Mother’s Day (and really fun to get your kids involved to decorate it!). You can also top it with ingredients that you might already have on hand for your breakfast routine, like yogurt (for protein!), other fruit (for color!) and nut butter (for, well, protein again). I also love topping it with Pure Growth Organic Chocolate Breakfast Biscuits. Crumbled on top, they just take this banana split to a whole other level. Chocolaty crumble with all organic, whole ingredients? I’ll take that. In less than 5 minutes, BAM, you’ve got yourself a delicious breakfast. And hip hip horray for all the healthy sprinkles!
Also, isn’t everything with a ton of sprinkles that much more fun? I don’t think so!
Yields 2 as a snack, 1 as a meal
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1/2 teaspoon honey
- 1 teaspoon coconut oil
- 1 banana, split lengthwise
- 3-4 strawberries, chopped
- 1/3 cup Greek yogurt (or your favorite dairy/nondairy yogurt)
- 1 teaspoon nut butter
- 1 package Pure Growth Organic chocolate breakfast biscuits
Heat a skillet over medium heat. Add the coconut and honey, allowing it to melt and coat the pan. Place the banana halves cut side down in the skillet. Cook for 1-2 minutes, without turning, until they start to brown.
Place the banana halves on a plate. Top with yogurt, strawberries, nut butter, and whatever other toppings you have on hand. Crush breakfast biscuits on top of banana split. EAT
Sprinkle it on me baby.
This post is in partnership with Pure Growth Organic. All recipes, text and opinions are my own. Thanks for support TCV and the brands that help make this site possible!