Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Ingredient Checklist


Instructions Checklist
  • Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.

  • About 20 minutes before serving, position rack in top third of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

  • Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.

  • Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.


Make Ahead Tip: The yogurt can be drained overnight.

Nutrition Facts

360.1 calories; protein 7g 14% DV; carbohydrates 50.8g 16% DV; exchange other carbs 3.5; dietary fiber 4.2g 17% DV; sugars 36.4g; fat 15.9g 24% DV; saturated fat 9.8g 49% DV; cholesterol 53.3mg 18% DV; vitamin a iu 645.7IU 13% DV; vitamin c 11.2mg 19% DV; folate 36mcg 9% DV; calcium 195.7mg 20% DV; iron 0.8mg 5% DV; magnesium 63mg 23% DV; potassium 698.5mg 20% DV; sodium 76.2mg 3% DV; thiamin 0.1mg 8% DV.