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Yogurt bowl with banana, strawberries, granola, and nut butter.
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5 from 1 vote

Vegan Banana Split Breakfast

A delicious banana split breakfast made with dairy-free yogurt, caramelized bananas, fresh berries, cacao nibs and grain-free granola. 
Prep Time7 minutes
Cook Time2 minutes
Servings: 2


  • 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


  • Peel bananas and cut each down the center with a knife.
  • 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)
  • While bananas are cooling, wash berries and slice strawberries.
  • Grab two bowls and add two banana halves to each. I criss-crossed mine, but you can arrange them any way you like.
  • 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: 478kcal | Carbohydrates: 54g | Protein: 14g | Fat: 24g | Sodium: 20mg | Fiber: 10g | Sugar: 32g