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Ingredients

  • 2 bananas
  • 2 tbsp nut butter (almond or cashew butter is nice)
  • 4 scoops natural frozen yogurt
  • handful of berries (we used strawberries, blueberries and raspberries)
  • 4 tbsp low-sugar granola

Method

  • STEP 1

    Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards.

  • STEP 2

    Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.

RECIPE TIPS
NUT ALTERNATIVES

If your child or any of their friends have a nut allergy, look out for pumpkin seed butter from health-food shops. Or make your own by whizzing toasted pumpkin seeds in a food processer for 5 mins, or until they turn to a smooth peanut butter consistency. You may have to add a drizzle of flavourless oil. Store in the fridge for a month. 

Recipe from Good Food magazine, August 2015

Goes well with

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A star rating of 4.7 out of 5.7 ratings
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