Coconut Topped Bananas

Start to Finish: 20 mins Carb Grams Per Serving: 10

Ingredients 1/3 cup cornflakes, coarsely crushed 2 tablespoons flaked coconut 2 tablespoons vanilla fat-free, low-calorie yogurt 2 tablespoons peanut butter 2 bananas (each about 5 ounces or about 6 inches long)


  1. In a small skillet, combine crushed corn flakes and coconut; cook and stir over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside. In a small bowl, combine yogurt and peanut butter.
  2. Slice each banana in half crosswise and then lengthwise to make 8 pieces total. Place each piece, cut side up, on a small plate. Spread peanut butter mixture atop banana pieces. Sprinkle evenly with the cornflake mixture. Makes 8 banana halves.

Nutrition Facts Per Serving 63 cal., 2 g total fat (1 g sat. fat), 32 mg sodium, 10 g carb. (1 g fiber), 3 g pro. Diabetic Exchanges Fat (d.e): 0.5; Other Carb (d.e): 0.5;

Source (n.d.) Diabetic Living. Coconut-Topped Bananas. Retrieved from