Chocolate and raspberry breakfast banana split

Happy National Banana Split Day! This fun, breakfast-friendly twist on a banana split swaps in yoghurt for ice cream making your morning not so bad.

INGREDIENTS

¼ cup almond butter

1 tbsp cacao powder

3 tbsp water

2 tbsp pure maple syrup, divided

¼ cup heavy cream

4 ripe bananas, peeled and halved lengthwise

1 ⅓ cups low-fat vanilla strained yogurt

⅔ cup whole-milk chocolate strained yoghurt (see Tip)

½ cup raspberries

4 tbsp granola

2 tbsp unsalted roasted peanuts

METHOD

Whisk almond butter, cacao powder, water and 1 tablespoon maple syrup in a small bowl until smooth.

Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form.

Arrange 2 banana halves on each of 4 plates. Use an ice-cream scoop to divide vanilla and chocolate yoghurt among the bananas. Drizzle the almond sauce over the yoghurt. Divide raspberries, granola and peanuts among the banana splits. Top with whipped cream.

Recipe credit: Eating Well

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