Coconut-Topped Bananas

By ryanmmurano

Coconut is known to speed up metabolism, improve heart health, and stabilize blood sugar. Combine this with bananas, a creamy fruit rich with potassium and other vitamins and minerals, and you have one nutrient-packed breakfast.

Coconut-Topped Bananas
  • 1/3 cup cornflakes, coarsely crushed (or other high fiber cereal)

  • 2 tablespoons flaked coconut

  • 2 tablespoons vanilla fat-free, low-calorie yogurt

  • 2 tablespoons peanut butter

  • 2 bananas (each about 5 ounces or about 6 inches long)

  1. In a small skillet, combine crushed corn flakes and coconut; cook and stir over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside. In a small bowl, combine yogurt and peanut butter.

  2. Slice each banana in half crosswise and then lengthwise to make 8 pieces total. Spread peanut butter mixture atop banana pieces. Sprinkle evenly with the coconut and cornflake (or other fiber cereal) mixture. Makes 8 banana halves. You can also slice the bananas into smaller pieces and place in a bowl for a sweet treat after dinner!

Nutritional Facts

Calories - 63
Carbohydrates - 10g
Saturated Fat - 1g
Protein - 3g
Sodium - 32mg
Dietary Fiber - 1g

breakfast dessert sweet

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