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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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 200 g lactose-free Greek yoghurt
  • 1 ripe banana
  • 2 tsp vanilla sugar
  • 40 g blueberries
  • 20 g walnuts
  • cinnamon to taste
  • pinch of salt
  • optional squeeze of lemon

Method
 

  1. 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.
  2. Cut the banana into thick slices, about 1–1.5 cm thick.
  3. 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.
  4. 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.