This might be my new favorite snack.
I found the original idea on Eating Well and adapted it to be a bit healthier so I can enjoy it regularly.
Yes, I left out the rum. Less fun maybe, but more everyday-friendly.
I must have lost my mind.
I love this snack because Mr. How Sweet won’t steal it—he’s not into bananas, which makes me think he must be an alien.
He’s also not a fan of Greek yogurt; he prefers the kind that tastes like fake strawberry ice cream. I can’t relate.
If he listened when I talk, he’d know how much protein Greek yogurt has and he’d be all over it.
Roasted Bananas with Chocolate Yogurt Cream
Adapted from Eating Well
Serves 2
Ingredients:
- 2 bananas, halved lengthwise
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup Greek yogurt
- 1/2 tablespoon honey
- 1 teaspoon cocoa powder
Directions:
Preheat the oven to 400°F (200°C). Place the banana halves in a small baking dish, sprinkle with brown sugar and cinnamon, and roast until golden and caramelized, about 15–20 minutes.
While the bananas roast, stir together the Greek yogurt, honey and cocoa powder until smooth.
Remove the bananas from the oven and let them cool for about 5 minutes. Transfer to plates and top with the chocolate yogurt cream.
These roasted bananas are great on their own, over ice cream, stirred into oatmeal, or even in a sandwich. Add crispy bacon if you want an Elvis-style treat.
I’m also sharing more while I’m away—check my Fit Bites posts to see what I’m up to on vacation.