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Roasted Bananas with Chocolate Yogurt Cream

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  2 Hours
  4 servings
Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert.

Make Ahead Tip: The yogurt can be drained overnight.
1 1/2 cups  low-fat vanilla yogurt
4   bananas, cut in half crosswise then lengthwise
3 tablespoons  dark brown sugar
1/2 teaspoon  ground cinnamon
1 tablespoon  dark rum or lemon juice
1 tablespoon  cold butter, cut into small pieces
1/2 cup  whipping cream
2 tablespoons  unsweetened cocoa powder
1 tablespoon  confectioners' sugar
Roasted Bananas with Chocolate Yogurt Cream Recipe at
Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.

About 20 minutes before serving, position rack in top third of oven; preheat to 425°F. Coat a baking sheet with cooking spray.

Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.

Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Banana Cream Desserts
Nutrition Facts per Serving
Yield:   4 servings
Calories: 359
Fat. Total: 16g
Protein: 7g
Carbohydrates, Total: 51g
Fat, Saturated: 10g
Fiber: 4g
Cholesterol: 53mg
Sodium: 76mg
% Cal. from Fat: 40%
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