Creamy yogurt layered with fresh banana slices, buttery almond crumble, and a drizzle of rich caramel sauce. This café-style breakfast bowl is equal parts indulgent and nourishing—perfect for slow mornings or elevated brunch spreads.
Why You’ll Love This Recipe
Caramel Banana Yogurt Bowls combine texture, flavor, and nutrition in a beautifully balanced way. The tangy creaminess of Greek yogurt pairs perfectly with sweet ripe bananas, rich caramel, and the satisfying crunch of almonds and crumble. Whether you need a quick breakfast, a wholesome dessert, or an impressive brunch dish, this recipe delivers ease, elegance, and flavor without turning on the oven.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups plain Greek yogurt or plant-based yogurt
- 2 ripe bananas, sliced
- 2 tablespoons caramel sauce (store-bought or homemade)
- 1/4 cup sliced almonds
- 1/4 cup crushed shortbread cookies or granola
Optional for homemade crumble:
- 1/4 cup almond flour
- 1 tablespoon melted butter
- 1 tablespoon maple syrup
- Pinch of salt
Directions
- If making the almond crumble: In a small bowl, combine almond flour, melted butter, maple syrup, and a pinch of salt. Mix well, then toast in a dry skillet over medium heat for 3–4 minutes until lightly golden and fragrant. Set aside to cool.
- Divide the yogurt evenly between two shallow serving bowls.
- Arrange the sliced bananas over the yogurt in an even layer.
- Drizzle caramel sauce generously over the bananas and yogurt.
- Sprinkle the top with crushed shortbread cookies or granola, then add sliced almonds for crunch.
- Serve immediately, optionally with a cup of coffee or tea.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cook time: 5 minutes (for optional crumble)
Total time: 10–15 minutes
Variations
- Vegan version: Use plant-based yogurt and ensure the caramel and crumble ingredients are vegan-friendly.
- Nut-free option: Substitute sunflower seeds or granola for almonds, and skip the almond flour crumble.
- Fruit swap: Replace bananas with sautéed apples, fresh peaches, or berries.
- Crumble upgrade: Mix in oats, chopped pecans, or cinnamon to the homemade crumble for added texture.
- Salted caramel twist: Add a pinch of flaky sea salt over the finished bowl for a gourmet touch.
Storage/Reheating
- Storage: Best enjoyed immediately for peak texture and flavor.
- Make-ahead tips: Prepare the almond crumble in advance and store it in an airtight container for up to 5 days. Assemble the bowl just before serving.
- Reheating: Not applicable—this dish is served cold.
FAQs
Can I use flavored yogurt instead of plain?
Yes, vanilla or honey-flavored yogurt works well, but plain yogurt allows the caramel and banana flavors to shine.
What can I use instead of caramel sauce?
Try honey, maple syrup, or date syrup for a naturally sweetened alternative.
Can I prepare this the night before?
It’s best assembled just before serving, but you can prep individual components (sliced bananas excluded) the night before.
Is this a good breakfast option?
Yes, it provides protein, fiber, and healthy fats—just be mindful of portion sizes if watching sugar intake.
Can I use store-bought granola instead of making the crumble?
Absolutely. Granola adds crunch and saves time.
How do I keep bananas from browning?
Toss banana slices in a little lemon juice if prepping ahead, but note this may slightly alter the taste.
Can I add protein powder to the yogurt?
Yes, stirring in a scoop of vanilla or unflavored protein powder will boost the nutritional value.
Are shortbread cookies necessary?
No, they’re optional. You can substitute with graham crackers, granola, or omit for a lighter version.
Can I make this bowl nut-free?
Yes, skip the almonds and use nut-free granola or seeds instead.
What’s the best type of caramel sauce to use?
A thick, pourable caramel sauce works best—either store-bought or homemade using butter, sugar, and cream.
Conclusion
Caramel Banana Yogurt Bowls with Almond Crumble strike the perfect balance between indulgence and nutrition. Whether enjoyed as a quick breakfast, healthy dessert, or brunch centerpiece, this easy recipe delivers layered textures and rich, comforting flavors in every spoonful. With flexible ingredients and quick prep, it’s a dish you’ll return to again and again.
Print
Caramel Banana Yogurt Bowls with Almond Crumble
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 bowls 1x
- Category: Breakfast
- Method: Assembling
- Cuisine: Fusion
- Diet: Vegetarian
Description
Creamy yogurt layered with fresh banana slices, buttery almond crumble, and a drizzle of rich caramel sauce. This café-style breakfast bowl is equal parts indulgent and nourishing—perfect for slow mornings or elevated brunch spreads.
Ingredients
- 1 1/2 cups plain Greek yogurt or plant-based yogurt
- 2 ripe bananas, sliced
- 2 tablespoons caramel sauce (store-bought or homemade)
- 1/4 cup sliced almonds
- 1/4 cup crushed shortbread cookies or granola
- Optional for homemade crumble:
- 1/4 cup almond flour
- 1 tablespoon melted butter
- 1 tablespoon maple syrup
- Pinch of salt
Instructions
- If making your own almond crumble, mix almond flour, melted butter, maple syrup, and salt in a bowl. Toast in a dry skillet over medium heat for 3–4 minutes, until lightly golden. Let cool.
- Divide the yogurt between two shallow bowls.
- Arrange banana slices neatly over the yogurt.
- Drizzle generously with caramel sauce.
- Sprinkle with crushed cookies or almond crumble and top with sliced almonds.
- Serve immediately, ideally with a warm latte or cup of tea.
Notes
- Use coconut yogurt for a dairy-free option.
- Homemade crumble adds a warm, toasted flavor, but granola is a quicker alternative.
- Add chia seeds or flaxseeds for extra fiber and nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
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