3 cups breakfast cereal (recommended: Fruit Loops, Granola, All-Bran, or anything else you like)
Steps:
Cut the bananas in half and skewer them onto chopsticks through the cut end of the banana. Put them onto a cookie sheet lined with waxed paper and freeze for at least 4 hours. Remove them from the freezer and brush them with the corn syrup. Dip them into your favorite cereal, coating them well, wrap them in plastic wrap, put them back onto the cookie sheet and freeze for 4 hours or overnight. Unwrap and enjoy!
Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm.
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