This simple breakfast is what I make when I have a very ripe banana to use up and want something warm without it feeling heavy.
The banana caramelises gently in the pan and is served over thick Greek yogurt with berries and walnuts. It’s naturally sweet, balanced and satisfying, but still light enough for everyday.
No fuss. Just proper breakfast.
Why This Recipe Works
- Uses up overripe bananas in a simple way.
- Naturally sweet without syrups.
- Warm and comforting without feeling heavy.
- Ready in under 10 minutes.
Ingredient Notes
- Banana: Use a ripe banana with brown spots for the best natural sweetness.
- Greek Yogurt: Thick lactose-free Greek yogurt works best. Around 200 g makes a balanced breakfast portion.
- Vanilla Sugar: Adds gentle sweetness and flavour. Adjust to taste depending on how ripe your banana is.
- Walnuts: Roughly chop rather than finely crumble for better texture.
How To Serve
- Best served immediately while the banana is still warm.
- Add extra berries if you prefer a fresher, lighter finish.
- A small drizzle of honey or maple syrup works if your banana isn’t very ripe.
- For a more filling breakfast, add a spoonful of nut butter.
Storage
- Store in an airtight container in the fridge for up to 3–4 days.
- Can be eaten cold or reheated gently in the microwave.
- Freezes well in individual portions.
Warm Caramelised Banana with Yogurt
This simple breakfast is a good way to use one ripe banana without making something heavy. The banana caramelises gently in the pan and is served over thick Greek yogurt with blueberries and walnuts. It’s naturally sweet, balanced and ready in minutes.No fuss. Just proper breakfast.
Ingredients
Method
- Stir the yogurt with 1 teaspoon vanilla sugar and a small pinch of salt. Whisk briefly until smooth and slightly lighter in texture. Spoon into a serving bowl.
- Cut the banana into thick slices, about 1–1.5 cm thick.
- Place the banana slices in a dry frying pan over medium heat. Sprinkle with cinnamon (as much as you like) and the remaining vanilla sugar. Cook for 2–3 minutes on each side until golden and soft. Add a small squeeze of lemon at the end if using.
- Spoon the warm banana over the yogurt. Top with blueberries and chopped walnuts. Serve immediately.
Notes
- Use a well-ripened banana with brown spots for the best natural sweetness.
- Thick Greek yogurt works best for texture.
- Adjust the vanilla sugar depending on how ripe the banana is.
- Cinnamon is entirely down to personal preference. I like to be generous.
- Best served fresh while the banana is warm.