chocolate coconut breakfast banana split

Breakfast

Chocolate Coconut Breakfast Banana Split

Eating dessert for breakfast has never been easier, thanks to this twist on a classic banana split. We swap in strained yogurt (e.g., Greek-style or skyr) for ice cream, but you'll still get the same ice-cream-scoop look because the yogurt's thicker consistency helps it hold its shape well. Plus, strained yogurt has more protein for staying power. Pineapple and coconut give this banana split tropical vibes.

Ingredients

¼ cup almond butter
1 tablespoon cacao powder
3 tablespoons water
2 tablespoons pure maple syrup, divided
¼ cup heavy cream
4 ripe bananas, peeled and halved lengthwise
1 cup low-fat coconut strained yogurt
1 cup whole-milk chocolate strained yogurt (see tip)
½ cup diced pineapple
4 tablespoons granola
2 tablespoons chocolate chips
2 tablespoons unsweetened shredded coconut

Directions

Whisk almond butter, cacao powder, water and 1 tablespoon maple syrup in a small bowl until smooth.
Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form.
Arrange 2 banana halves on each of 4 plates. Use an ice-cream scoop to divide coconut and chocolate yogurts among the bananas. Drizzle the almond sauce over the yogurt. Divide pineapple, granola, chocolate chips and coconut among the banana splits. Top with the whipped cream.