This side dish is a great accompaniment to Bubby’s Granola (page 206), Crunchy French Toast (page 133), or, even simpler, seven-grain toast and jam. Try to buy Greek yogurt, which tastes richer and creamier than regular yogurt.
Recipe information
Yield
serves 4
Ingredients
3 ripe bananas, peeled and cut into 1/2-inch-thick slices
1 teaspoon fresh lemon juice
1 cup plain Greek yogurt
2 tablespoons honey
1/2 cup dried cranberries
Preparation
Step 1
Toss the banana slices with the lemon juice.
Step 2
Stir together the yogurt and honey in a mixing bowl. Add the bananas and gently toss to coat thoroughly with yogurt.
Step 3
Spoon the banana mixture into a serving bowl, sprinkle the dried cranberries on top, and serve.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
