Banana yoghurt bowl

Banana yoghurt bowl

By
From
Spoon
Makes
2 bowls

My banana-flavoured yoghurt recipe always went down really well during our market and pop-up trading days. It forms the base of a morning breakfast bowl that can be topped with your favourite seasonal fruits, nuts and seeds. In this recipe I have toasted the nuts for a more wholesome flavour. I like to toast them in large batches and save for hectic weekday mornings. Any kind of natural yoghurt works for this recipe. Be aware that low-fat yoghurt will create a thinner consistency.

Annie

Ingredients

Quantity Ingredient
200g hazelnuts, roughly chopped
2 large bananas, peeled
200ml natural yoghurt
2 tablespoons apple juice
10g cacao nibs

Method

  1. Preheat the oven to 180°C.
  2. Place the hazelnuts onto a baking tray and bake for 15–20 minutes, until they turn a light shade of brown and the skins start to peel.
  3. Blend the bananas, yoghurt and apple juice together until they form a smooth consistency.
  4. Remove the hazelnuts from the oven and leave to cool.
  5. Pour the banana mixture into your favourite bowls. Sprinkle with your preferred amount of cacao nibs and hazelnuts.
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