1 Serve
5 Mins
Place the banana on a cutting board and use a knife to slice it lengthwise into two even halves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
4 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
577 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
206 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
2486 mg / 4,700 mgSodium
45 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Arrange the banana halves in a serving dish and top them with a generous scoop of yogurt.
Garnish the yogurt with fresh berries and sprinkle the granola over the top for added texture.
25
g95
g20
g
Yemeni
