Roasted Bananas with Chocolate Yogurt Cream.
This may be my new favorite snack.
I found the recipe on Eating Well but kept it a bit on the healthier side so I could have it daily.
What I really mean is that I left out the rum. I know, where is the fun in that?
I must have lost my mind.
I get excited about this snack because it is one that Mr. How Sweet won’t steal.
He isn’t really into bananas. I think he’s an alien.
He also isn’t into Greek yogurt. He only likes yogurt that tastes like fake strawberry ice cream. Gag me with a spoon.
He must not ever pay attention when I speak because if he did, he would know how much protein is in Greek yogurt, and we all know he’d be all over that.
Roasted Bananas with Chocolate Yogurt Cream
adapted from Eating Well
2 bananas, cup in half, then sliced lengthwise
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup greek yogurt
1/2 tablespoon honey
1 teaspoon cocoa powder
Preheat oven to 400.
Add bananas to a small baking dish, top with brown sugar and cinnamon and roast until golden brown, about 15-20 minutes. While bananas are roasting, combine yogurt, cocoa and honey and mix until smooth.
Remove bananas and let cool about 5 minutes. Transfer to a plate and top with yogurt.
I’m thinking I want to try the roasted bananas over ice cream. Or even oatmeal. Or in a sandwich.
And I could add some bacon too. Elvis would be proud.