Healthy banana split
HB-7207 · Hand-built original · American
A banana split built on yoghurt instead of ice cream, topped with dried figs, Medjool date, peanuts, pecans, pumpkin seeds and nut butter.
AmericanLight meals & snacks30 minServes 1359 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: lengthways
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:1quantities adjust to match
Ingredients
- 1 medium-sized ripe banana, peeled and sliced in halve lengthways
- 3½oz full-fat Greek-style yoghurt
- 2 dried figs, roughly chopped
- 1 Palestinian Medjool date, seeds removed and roughly chopped
- 1 tbsp peanuts
- 1 tbsp pecan nuts
- 1 tbsp toasted pumpkin seeds
- 1 tbsp date molasses/1 tsp honey
- 1 tbsp runny nut butter, such as cashew, peanut or almond
- few curls dark chocolate (optional)
Method
- Place the banana halves on a plate with their cut insides facing up.
- Spoon the full-fat Greek-style yoghurt in a large scoop in the centre of the banana.
- Scatter the roughly chopped dried figs and the chopped Palestinian Medjool date over the yoghurt, along with the peanuts, the pecan nuts and the toasted pumpkin seeds, chopping the nuts or leaving them whole as you prefer.
- Drizzle the date molasses and the runny nut butter over the split and finish it with the dark chocolate curls if you are using them.
Prep: 30 min · Cook: PT0H0M0S
Nutrition (per serving, where published)
359 kcalCalories
11 gProtein
12.9 gCarbs
30.7 gFat
2.5 gSaturates
3.2 gFibre
1.3 gSugars
42 mgSodium
0 mgCholesterol
313 mgPotassium
30 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data