I just perfected a salted caramel banana spin on Fall Yogurt Bowls and my breakfasts never stood a chance.

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I am obsessed with this Salted Caramel Banana Yogurt Bowl because it’s loud in texture and chill about being fancy. I love how 1 cup plain Greek yogurt (full fat or low fat, your call) meets a sweet, mellow 1 large ripe banana, sliced and then there’s salted caramel slicked over everything.

It’s one of my go-to Fall Yogurt Bowls and shows up on my list of Easy Breakfast Ideas Yogurt when I need something that actually fills me. Crunch, sweetness, a pinch of salt that makes you nod.

Honestly, I crave this first thing on busy mornings every time.

Ingredients

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Creamy Greek yogurt base, packs protein and keeps you full.
Plus sweet banana slices add natural sugar and soft creaminess.
Basically gooey salted caramel brings sticky sweetness and a salty kick.
Crunchy granola adds texture, bite, and that breakfasty feel.
Plus toasted pecans or walnuts give warm crunch and nutty depth.
Optional honey or maple adds a little extra sweetness if you want.
Basically a pinch of cinnamon gives cozy warmth and subtle spice.
Vanilla extract rounds flavors, making everything taste a bit smoother.
Plus a pinch of flaky sea salt at the end makes flavors pop.
Quick homemade caramel components make it buttery, fresh, and totally worth it.

Ingredient Quantities

1 cup plain Greek yogurt (full fat or low fat, your call)

1 large ripe banana, sliced

2 to 3 tablespoons salted caramel sauce (store bought or homemade)

1/3 cup granola

2 tablespoons chopped toasted pecans or walnuts

1 teaspoon honey or maple syrup (optional, for extra sweetness)

1/8 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Pinch flaky sea salt (to finish)

For quick homemade salted caramel: 1/4 cup packed brown sugar, 2 tablespoons unsalted butter, 2 tablespoons heavy cream, pinch sea salt

How to Make this

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1. If you’re making the quick homemade salted caramel, put 1/4 cup packed brown sugar and 2 tablespoons unsalted butter in a small saucepan over medium heat; stir until sugar dissolves and bubbling, about 2 minutes.

2. Remove from heat and carefully stir in 2 tablespoons heavy cream and a pinch of sea salt; let cool a bit while you prep the rest. (If using store bought caramel, skip this and warm a little in microwave for 10 seconds if it’s thick.)

3. In a bowl, scoop 1 cup plain Greek yogurt and stir in 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, and 1 teaspoon honey or maple syrup if you want it sweeter. Taste and adjust sweetness.

4. Slice 1 large ripe banana into rounds; toss a few slices in a little lemon juice if you want to keep them from browning, but it’s not required.

5. Spoon the yogurt mixture into your serving bowl and arrange banana slices on top in a single layer or pile them pretty, your call.

6. Drizzle 2 to 3 tablespoons salted caramel sauce over the bananas and yogurt; use more or less depending on how naughty you feel.

7. Sprinkle 1/3 cup granola over the bowl for crunch, then scatter 2 tablespoons chopped toasted pecans or walnuts for extra texture.

8. Finish with a tiny pinch of flaky sea salt over the caramel to make the flavors pop, and add a small extra drizzle of caramel if you like things saucy.

9. Eat right away so granola stays crunchy, or assemble in a jar for a quick breakfast to-go but keep granola separate until you’re ready to eat so it doesnt get soggy.

Equipment Needed

1. Small saucepan
2. Wooden spoon or heatproof spatula
3. Mixing bowl
4. Measuring cups and measuring spoons
5. Whisk (or fork)
6. Chef knife
7. Cutting board
8. Serving bowl or jar and a spoon for drizzling

FAQ

Can I use flavored yogurt instead of plain Greek yogurt? Yes, you can, but flavored yogurts add extra sugar and can compete with the salted caramel. Plain Greek keeps the bowl bright and tangy; if you like it sweeter pick vanilla or honey yogurt.

How do I make the quick homemade salted caramel and will it thicken? Melt brown sugar and butter in a small pan over medium heat, stir for a minute, then slowly whisk in the cream until smooth and add a pinch of sea salt. It will thicken as it cools; if it seems too thin chill it a bit or cook a little longer to reduce.

Can I make this vegan or dairy free? Yes. Use a plant-based Greek style yogurt, swap the butter and cream in the caramel for coconut oil and coconut milk, and use maple syrup instead of honey. Texture will be slightly different but still tasty.

How long will leftovers keep in the fridge? Assemble components separately for best texture. Yogurt with banana will be fine 1 day but banana will brown and soften. Store caramel and granola separately; combined bowls are best eaten same day.

Any nut-free topping ideas? Definitely. Replace pecans with toasted pumpkin seeds, sunflower seeds, or extra granola. You can also use toasted oats or a sprinkle of cocoa nibs for crunch.

My caramel is too salty or too sweet. How do I fix it? If it is too salty add a little more cream or a touch more brown sugar. If too sweet add a squeeze of lemon juice or a pinch of flaky sea salt to balance, and taste as you go.

Salted Caramel Banana Yogurt Bowl Recipe Substitutions and Variations

1 cup plain Greek yogurt: swap for skyr (similar texture, less tang), plain whole-milk yogurt (a bit runnier, richer), or dairy free coconut yogurt if youre avoiding dairy.
1 large ripe banana: use sliced ripe pear or apple for crunch, or mashed avocado for creaminess and less sweetness (add a little honey if you want it sweeter).
2 to 3 tablespoons salted caramel sauce: replace with dulce de leche, warmed almond or cashew butter thinned with a touch of maple syrup and sea salt, or a quick date caramel made by blending soaked dates with a splash of plant milk and salt.
1/3 cup granola: sub with toasted rolled oats and a drizzle of honey, chopped toasted nuts plus a few cereal flakes, or muesli for a less sweet option.

Pro Tips

1) Warm the caramel just a little before drizzling so it flows nice and looks prettier. If you overheat it it gets too runny, so microwave 8 to 12 seconds max, stir, then stop. If you made the quick caramel, let it cool a tiny bit so it doesnt flatten the yogurt.

2) Toast the nuts and the granola in a dry skillet for 2 minutes — or until you smell them — it makes the crunch and flavor way better. Let them cool fully before adding or the yogurt will go a bit soggy faster.

3) Keep granola separate if you’re eating later. Layer yogurt and banana in a jar, put granola and nuts on top or in a little bag. Bananas brown slower if you toss them with a few drops of lemon, but dont overdo it or you’ll taste citrus.

4) Taste and tweak. Greek yogurt varies a lot in tang and fat, so start with less honey/maple and add more if needed. A tiny pinch of flaky sea salt over the caramel at the end wakes up everything, but use sparingly or it’ll overpower the banana.

Salted Caramel Banana Yogurt Bowl Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just perfected a salted caramel banana spin on Fall Yogurt Bowls and my breakfasts never stood a chance.

Servings

servings

Calories

782

kcal

Equipment: 1. Small saucepan
2. Wooden spoon or heatproof spatula
3. Mixing bowl
4. Measuring cups and measuring spoons
5. Whisk (or fork)
6. Chef knife
7. Cutting board
8. Serving bowl or jar and a spoon for drizzling

Ingredients

1 cup plain Greek yogurt (full fat or low fat, your call)
1 large ripe banana, sliced
2 to 3 tablespoons salted caramel sauce (store bought or homemade)
1/3 cup granola
2 tablespoons chopped toasted pecans or walnuts
1 teaspoon honey or maple syrup (optional, for extra sweetness)
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch flaky sea salt (to finish)
For quick homemade salted caramel: 1/4 cup packed brown sugar, 2 tablespoons unsalted butter, 2 tablespoons heavy cream, pinch sea salt

Directions

If you’re making the quick homemade salted caramel, put 1/4 cup packed brown sugar and 2 tablespoons unsalted butter in a small saucepan over medium heat; stir until sugar dissolves and bubbling, about 2 minutes.
Remove from heat and carefully stir in 2 tablespoons heavy cream and a pinch of sea salt; let cool a bit while you prep the rest. (If using store bought caramel, skip this and warm a little in microwave for 10 seconds if it’s thick.)
In a bowl, scoop 1 cup plain Greek yogurt and stir in 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, and 1 teaspoon honey or maple syrup if you want it sweeter. Taste and adjust sweetness.
Slice 1 large ripe banana into rounds; toss a few slices in a little lemon juice if you want to keep them from browning, but it’s not required.
Spoon the yogurt mixture into your serving bowl and arrange banana slices on top in a single layer or pile them pretty, your call.
Drizzle 2 to 3 tablespoons salted caramel sauce over the bananas and yogurt; use more or less depending on how naughty you feel.
Sprinkle 1/3 cup granola over the bowl for crunch, then scatter 2 tablespoons chopped toasted pecans or walnuts for extra texture.
Finish with a tiny pinch of flaky sea salt over the caramel to make the flavors pop, and add a small extra drizzle of caramel if you like things saucy.
Eat right away so granola stays crunchy, or assemble in a jar for a quick breakfast to-go but keep granola separate until you’re ready to eat so it doesnt get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.