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    Roasted Bananas With Chocolate Yogurt Cream

    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.


    • 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


    Step 1
    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.
    Step 2
    About 20 minutes before serving, position rack in top third of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
    Step 3
    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.
    Step 4
    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.


    To Make Ahead: The yogurt can be drained overnight.

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