A banana split with the macros of a snack: a banana stuffed with chocolate chips and baked until soft, served with a protein-yogurt “ice cream” and a quick chocolate sauce. All for 20g of protein and 242 calories.

Baking the banana in its peel steams it soft and melts the chocolate inside.

Ingredients

  • For the banana
  • Banana — 1 medium [P 1 C 27 F 0]
  • Dark chocolate chips — 2 tsp [P 1 C 4 F 3]
  • For the chocolate sauce
  • Unsweetened cocoa powder — 1 tsp [P 1 C 1 F 0]
  • Sugar-free maple syrup — 1 tsp
  • Water — 1 tsp
  • For the ice-cream yogurt
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Protein powder — ½ scoop, ~15 g (vanilla) [P 12 C 2 F 0]
  • Cinnamon — ¼ tsp

Method

  1. Heat the oven to 450°F / 230°C.
  2. Stuff the banana. Trim the tips, slice it lengthways through the peel, and press the chocolate chips into the opening. Bake 10 minutes.
  3. Ice cream. Mix the yogurt and protein powder.
  4. Sauce. Mix the cocoa, maple and water.
  5. Plate. Slip off the peel, plate with the ice-cream yogurt and chocolate sauce, and dust with cinnamon.

What to eat it with

  • Peanut butter, crushed nuts or granola (adds calories).
  • Extra chocolate sauce.
  • A sprinkle of cinnamon.

Variations

  • Frozen the ice cream: freeze the yogurt mix for a firmer scoop.
  • Different fruit: works with baked pear.
  • Dairy-free: plant yogurt and plant protein.

Honest notes

  • Fibre: about 4g, mostly from the banana.
  • Protein depends on your powder: the 20g assumes a ~15g half-scoop plus the yogurt.
  • Best warm: the melty chocolate is the point — eat it fresh.