Coconut-Topped Bananas

Coconut-Topped Bananas

0 Reviews
From: Diabetic Living Magazine

A creamy peanut butter-and-yogurt layer and crunchy cornflakes in this recipe turn plain bananas into an extraordinary treat.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup coarsley crushed cornflakes
  • 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)

Preparation

  • Prep

  • Ready In

  1. In a small skillet, combine crushed cornflakes 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. Place each piece, cut side up, on a small plate. Spread peanut butter mixture atop banana pieces. Sprinkle evenly with the cornflake mixture.

Nutrition information

  • Serving size: 1 banana piece with topping
  • Per serving: 62 calories; 2 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 2 g protein; 16 mcg folate; 0 mg cholesterol; 5 g sugars; 50 IU vitamin A; 3 mg vitamin C; 10 mg calcium; 0 mg iron; 33 mg sodium; 145 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ other carbohydrate

Reviews 0