Salted Caramel Banana Yogurt Bowl: My Go-To Sweet Treat
You know those mornings when you wake up absolutely craving something sweet but don’t want to fool with firing up the oven? That’s basically every Saturday for me. I started making this salted caramel banana yogurt bowl when I had some leftover caramel sauce (which, if I’m honest, I mostly made for spoon-eating). The first time I whipped it up, my brother wandered in, asked if I’d started a new career in café breakfasts, and then promptly ate half my bowl. Typical, right?
Why You’ll Probably Fall In Love With This
I make this when I need a pick-me-up but can’t face the idea of washing up a ton of dishes afterward. My family goes absolutely bananas (couldn’t help myself) for this because it feels like dessert but somehow passes for breakfast—or a midnight snack when you’re prowling for something decadent but not full-on cake. Honestly, the only time I didn’t love it was when I tried to use fat-free yogurt; trust me, just… don’t.
The Ingredients (But No Pressure)
- 1 large, super ripe banana (the spottier the better; sometimes I even use frozen slices I forgot about in the back of the freezer)
- 3/4 cup thick, creamy Greek yogurt (plain or vanilla is my go-to; my gran insists only on full fat, but use what you’ve got, truly)
- 2–3 tablespoons salted caramel sauce (homemade is fab, this one from Sally’s Baking Addiction is gold, but nobody minds if you use store-bought; I sometimes use dulce de leche and pretend it’s the same)
- Handful of granola (whatever is languishing at the bottom of the box; I’ve even crumbled a digestive biscuit on top once, not fancy but tasty!)
- Pinch of flaky sea salt (optional, but after trying it, you’ll want it every time)
- Some chopped nuts, cacao nibs, or chocolate shavings (totally optional, but if you’ve got ‘em, your bowl will thank you)
How I Actually Throw It Together
- Slice your banana any way you like (sometimes I mash half and slice half because I can’t decide). Plop most of it into your favorite bowl—yes, the one with the chip in the rim is fine.
- Spoon the yogurt right over top. Doesn’t have to be neatly swirled, but if you want to impress your own eyeballs or Insta, go wild.
- Warm your caramel sauce just a little—10 seconds in the microwave should do. Or don’t, if you prefer. Drizzle it over the yogurt and banana. This is where I usually sneak a taste, right off the spoon.
- Scatter on your granola, a pinch of sea salt, and whatever extras you feel like. Don’t worry if it looks slightly messy; that’s where the magic happens.
- That’s it. Eat right there by the counter, or actually sit down if you’ve got time (I never do…)
Some Notes Because I’ve Learnt These the (Slightly) Hard Way
- If your banana’s not ripe enough, it’ll taste kinda blah—sometimes I zap it for 10 seconds to soften it up.
- I once tried this with fat-free yogurt, thinking it might be lighter, but it just wasn’t the same amount of comfort—in my humble opinion.
- Don’t drown the whole thing in caramel. Actually, I find it works better if you use less than you think and add more only if you need. Learned that from my slightly sticky first attempt.
Variations I’ve Dabbled In (Plus One Fail!)
- Swapped the banana for roasted peaches once—pretty nice, but definitely sweeter.
- Tried making it with coconut yogurt. Not bad (bit more tropical vibes though and not everyone’s cup of tea in my house).
- I thought adding chia seeds would be clever. On second thought… let’s just say it turned out frogspawn-y. Maybe don’t.
Equipment (But Don’t Panic If You Don’t Have It)
I usually grab a small microwave-safe bowl for the caramel, but honestly you could do without. You don’t need any fancy gadget—sometimes I just slice everything straight onto the serving bowl with a butter knife. If your granola’s got big clusters, give ‘em a gentle bash with the back of a spoon (or just embrace the crunch!).
How to Store It (Though It Rarely Lasts Long…)
Supposedly, you can make these ahead—like, assemble in a container, pop it in the fridge, and eat within 24 hours. I think the bananas go a bit gray after too long, and the granola’s not crunchy anymore, but maybe that’s just me? In my house it never lasts more than a single breakfast rush.
If You Want to Make It Fancy: Serving Suggestions
I like to top it with a sprinkle of cocoa powder just before eating—gives that extra pop. Oh, and if my family’s all home, we just line up bowls and do a little yogurt sundae bar thing, letting everyone grab their own toppings. Are we extra? Maybe a little.
Pro Tips (Or, Learn From My Stumbles)
- I once tried rushing the caramel step—ended up scorched and weirdly chewy, so don’t nuke it too long.
- Layering yogurt first makes for a prettier bowl photo (not that I always bother), but it does taste the same if you just glob it all in.
FAQ Time (Yep, People Have Actually Asked Me These!)
- Can I use non-dairy yogurt?
- Yep, and I have! I like coconut yogurt best for this, but almond or soy works. Just, the texture will be a smidge different.
- What’s the best caramel sauce?
- Honestly? Whatever you like. Sometimes I make my own (if I’m channeling my inner Nigella) but the stuff form the store is perfect when life’s busy. I linked to my favourite above—and here’s another tried-and-true caramel recipe if you’re up for kitchen projects.
- Can I prep these for a brunch crowd?
- For sure! Layer everything except the granola in little glasses, chuck them in the fridge, and let everyone add their own toppings just before serving (so it stays crunchy!).
- What if I don’t have Greek yogurt?
- Plain regular yogurt, or even skyr, is fine. You could strain plain yogurt with a cheesecloth (if you’re feeling fancy) to thicken it, but usually I just use whatever’s on hand.
Oh, totally forgot—I once added a dash of instant espresso powder to the caramel for an extra-kick. A little goes a long way, but wow, try it if you like that sort of thing. Right, I’ll stop rabbiting on; go make yourself a bowl, and let me know how it turns out!
Ingredients
- 1 1/2 cups plain Greek yogurt
- 2 medium ripe bananas, sliced
- 2 tablespoons salted caramel sauce
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 2 tablespoons granola
- 1 tablespoon chopped pecans
- A pinch of sea salt
Instructions
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1In a small skillet over medium heat, melt the butter. Add the brown sugar and stir until dissolved.
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2Add sliced bananas to the skillet and cook for 1-2 minutes per side until caramelized. Remove from heat.
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3Divide the Greek yogurt evenly into two bowls.
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4Top each bowl with caramelized bananas, a drizzle of salted caramel sauce, granola, and chopped pecans.
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5Finish with a pinch of sea salt on top. Serve immediately and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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