Recipe Image

Coconut-Topped Bananas

  • 20 m
  • 20 m
Diabetic Living Magazine
“A creamy peanut butter-and-yogurt layer and crunchy cornflakes in this recipe turn plain bananas into an extraordinary treat.”


    • 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)


  • 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.
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