Grilled banana

Grilled banana

Hubert Cormier
Hubert Cormier, Nutritionniste

Days come and go but are not alike: this is my motto, and it’s a big reason why I enjoy varying my breakfasts. I want to get away from routine and find new ways of revisiting old classics. Instead of serving a fruit parfait, I chose to deconstruct it and eat it differently. So, I simply grilled a banana in a cast-iron grill pan (you can get the same results on the barbecue – long live summer!) and accompanied it with Greek yogurt and fruit. A pure delight.

5 minutes
1 serving
3 minutes


  • 1 banana
  • 2.5 mL (½ tsp.) vegetable oil
  • 30 mL (2 tbsp.) flaked almonds
  • 5 mL (1 tsp.) maple syrup
  • 125 mL (½ cup) Oikos vanilla Greek yogurt (0% m.f.)
  • 5 mL (1 tsp.) almond extract
  • 125 mL (½ cup) field berries

Nutritional value, per serving :

Calories 378
Fat 11.9 g
Saturated fat 1.2 g
Cholesterol 5 mg
Sodium 43 mg
Carbohydrates 54 g
Fibre 3.8 g
Protein 19.0 g

Preparation steps

  • Using a knife, cut banana in half lengthwise.

  • Brush newly cut surface of banana with a little vegetable oil.

  • In a cast-iron grill pan (or on the barbecue), grill banana for 2 to 3 minutes. Nice grill marks should be visible.

  • Meanwhile, brown flaked almonds in a non-stick pan. Add maple syrup when almonds begin to brown and leave to caramelize for another minute.

  • In a small bowl, combine Greek yogurt and almond extract. Let stand.

  • Place grilled banana on a plate.

  • Top with mixture of Greek yogurt, caramelized almonds and field berries.