Vegan Banana Split Breakfast

  • Author: Brittany Mullins
  • Prep Time: 7 mins
  • Cook Time: 2 mins
  • Total Time: 9 minutes
  • Yield: 2


A delicious banana split breakfast made with dairy-free yogurt, caramelized bananas, fresh berries, cacao nibs and grain-free granola. 


  • 2 bananas
  • cinnamon
  • 6 strawberries, sliced
  • 1/4 cup blueberries
  • 2 5.3 oz containers Silk Almondmilk Yogurt Alternative (plain or vanilla)
  • 1 Tablespoon cacao nibs
  • 2 teaspoons drippy almond butter
  • 1/4 cup grain-free granola


  1. Peel bananas and cut each down the center with a knife.
  2. Heat a skillet over medium heat and spray liberally with coconut oil cooking spray. Add banana halves, split side down and let cook for 1-2 minutes, until the bottom is a little brown and the banana has softened a bit. Use a spatula to remove banana slices from the skillet, place on a plate to cool and sprinkle with a little cinnamon. (This step is optional. See note)
  3. While bananas are cooling, wash berries and slice strawberries.
  4. Grab two bowls and add two banana halves to each. I criss-crossed mine, but you can arrange them any way you like.
  5. Add 1 container of almondmilk yogurt into each bowl, allowing yogurt to cover most of the banana slices. Add fresh berries, cacao nibs and grain-free granola. Drizzle a little almond butter over each and serve.


If it’s a busy morning and you don’t have time to sauté the bananas simply skip this step.


  • Calories: 478
  • Sugar: 32g
  • Sodium: 20mg
  • Fat: 24g
  • Carbohydrates: 54g
  • Fiber: 10g
  • Protein: 14g
  • Cholesterol: 0