TRAINAI RECIPE · SNACK
Banana Peanut Yogurt Bowl
Swirl peanut butter through the yogurt before adding sliced banana.
- Prep
- 5 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
253 kcal21.5 g protein29.8 g carbohydrate7 g fat3.6 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 170 g plain nonfat Greek yogurt
- 90 g banana, peeled
- 12 g unsweetened peanut butter
- 1 g ground cinnamon
Ingredient notes
Vegetarian ingredients.
Contains: milk, peanuts. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Wash and cut the fruit as needed. Weigh all ingredients for the stated yield.
- Spoon the yogurt or cottage cheese into a bowl; add the fruit and listed nuts, seeds or nut butter. Serve chilled.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
