Caramelized Banana Yogurt Bowl — A 5-Minute Breakfast Worth Waking Up For
The cozy breakfast the internet taught me (that I’ve already made six times)
This is what I love about the internet:
You’re minding your business scrolling, and then all of a sudden, you see something that stops you in your tracks.
That happened to me recently when I saw someone put caramelized banana halves on top of plain yogurt for breakfast.
A recipe this simple? Why had I never thought of this?!
A light bulb went off in my head and I ran to the kitchen because I knew I was about to give this recipe the ✨ Ambyr Things treatment ✨.
And let me tell you…it did not disappoint.
I devoured it.
Then, my hubby came around the corner like 😳 “What is that smell?!!”.
And so, I made it for him.
It’s so good that I’ve made it six times since — and it’s definitely too good not to share.⬇︎
Brown Butter Banana Yogurt Bowl
What You'll Need
Ingredients
1 ripe banana, halved lengthwise (per person)
1 tablespoon butter
1 1/2 cups vanilla Greek yogurt
Optional:
4-5 coconut almonds, crushed (I got mine from the Farmers Market and used the mortar and pestle to crush them. Use whatever you prefer!)
a generous sprinkle of cinnamon
Equipment
medium saucepan
spatula
Instructions
How to Make a Brown Butter Banana Yogurt Bowl
1 Brown the butter: Melt 1 tablespoon of butter in a small skillet over medium heat. Let it cook, swirling gently, until it begins to foam and smell nutty — about 2 minutes. You want golden, not burnt.
2 Cook the bananas: Place the banana halves cut-side down in the pan. Cook undisturbed for 2–3 minutes until they're deeply golden and caramelized. Flip briefly for 30 seconds, then remove from heat.
3 Build your bowl: Spoon the yogurt into a bowl. Lay the warm bananas on top, sprinkle the crushed almonds, and add a few dashes of cinnamon.
Notes
If your bananas are very ripe, they'll caramelize faster — keep an eye on them. This also works as a simple dessert over vanilla ice cream.
Enjoy!
With Love,
Ambyr
