Pudding for Breakfast
Bananas—in a cake, in a pudding, in ice cream—I’ll take them anyway I can get them. Coming in at seven-and-a-half-months pregnant, I’m on a fruit kick (not such a bad craving), and the colder the fruit is, the more I like it. And yes, I know that putting bananas into the fridge to chill is a big no-no, but have you had a cold banana lately? Seriously delicious, especially in this unseasonably warm weather we’ve been enjoying here in the Midwest. So don’t judge! (I recommend chilling them for 2 to 3 hours at most.)
For a more socially acceptable way to consume cold bananas, I look to this healthy take on Peanut Butter–Banana Pudding, an absolutely perfect breakfast. It’s simply five ingredients layered together, trifle-style, which means you can follow the recipe exactly, or you can customize it any way you like. (Try the recipe for Peanut Butter–Banana Trifles.)
I love what happens when you combine plain yogurt, peanut butter, and honey (both in the mixtures creamy texture and delicious flavor), and it’s nice to get an extra hit of protein in the morning from the nut butter. Add in sliced bananas and some crunchy cereal clusters or granola, and this breakfast is ready to go.
This is the sort of breakfast that I like to pack in a pint-sized mason jar to take with me to work. And quite honestly, it also makes a heavenly dessert.