Ingredients
Method
- Preheat a small skillet over medium heat.
- Slice the ripe banana into even rounds and measure the sugar and cinnamon.
- Add the sugar to the warm skillet and allow it to melt gently until lightly golden.
- Add the banana slices and gently toss them in the melted sugar so they become coated.
- Cook the bananas for about 2 to 3 minutes, turning occasionally until soft and caramelized.
- Spoon the Greek yogurt into a serving bowl.
- Top the yogurt with the warm caramelized bananas.
- Drizzle honey over the top, sprinkle with cinnamon, and finish with crunchy granola.
- Serve immediately and enjoy while the bananas are still warm.
Nutrition
Notes
Banana Ripeness: I've learned that a banana that's ripe but still firm works best here.
If it's too soft and spotty, it'll turn to mush in the pan instead of holding its shape and getting those lovely caramelized edges.
Sugar Watch: Keep a close eye on the sugar as it melts in the skillet.
It can go from golden to burnt in seconds.
I usually pull it off the heat the moment it turns a light amber color, then immediately add the bananas to stop the cooking.
Yogurt Choice: For the creamiest bowl, I always use full-fat plain Greek yogurt.
Nonfat versions can be a bit thin and watery, which doesn't balance as nicely with the rich, warm bananas.
Make Ahead Tip: You can slice the banana and measure out the sugar, cinnamon, and honey the night before.
Then in the morning, it takes just a few minutes to caramelize and assemble everything fresh.
Serving Variation: When I want a little extra texture, I'll swap the granola for toasted chopped pecans or almonds.
The crunch is fantastic, and it adds a nutty flavor that pairs beautifully with the caramelized banana.
Storage Advice: This bowl is best enjoyed right away while the bananas are still warm and the granola is crunchy.
If you have leftovers, keep the yogurt, bananas, and granola separate in the fridge, then reheat the bananas in a skillet for a minute before serving.
