BANANA YOGURT POTS
Ideal as a pudding, or make it for breakfast
Provided by Good Food team
Categories Breakfast, Dessert, Snack, Supper, Treat
Time 5m
Number Of Ingredients 4
Steps:
- Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
BANANA YOGURT CAKE
This is the most delicious banana yogurt cake that I have ever tasted. It's very easy to make.
Provided by Mama
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
- Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 57.7 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 13.6 g, Sodium 434.7 mg, Sugar 35.9 g
BANANA YOGURT MUFFINS
I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!
Provided by SJG3483
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
- Add contents of wet mixture to dry ingredients and mix- do not over mix.
- Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
- Bake at 400 degrees for 20-25 minutes or until golden.
Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3
JANETTE'S BANANA YOGURT POPS
Provided by Food Network
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2.
- Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes.
Nutrition Facts : Calories 87 calorie, Fat 1.5 grams, Fiber 2 grams
YOGURT BANANA POPS
Steps:
- Line a baking sheet with aluminum foil or wax paper.
- Insert a popsicle stick into each halved bananas. Place the yogurt in a shallow bowl, or in individual shallow bowls if using more than one flavor. Place the toppings in another shallow bowl, or in individual bowls if using more than one kind.
- One at a time, cover the bananas first in the yogurt, then dip them in your topping of choice, rolling to coat. Place on the prepared baking sheet and repeat until all the bananas are coated. Freeze until firm, at least 1 hour. If not eating right away, you can wrap each banana pop in aluminum foil and keep frozen.
HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES
Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!
Provided by I Cant Believe Its
Categories Breakfast
Time 35m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
- Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
- Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
- Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
- Flip pancakes when cooked on the first side, cook the second.
- Enjoy with syrup.
Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9
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