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Delicious salted caramel banana yogurt bowl topped with fresh bananas and drizzled caramel

Salted Caramel Banana Yogurt Bowl

A quick and indulgent breakfast bowl featuring creamy yogurt, ripe banana, and a drizzle of salted caramel, perfect for busy mornings.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup yogurt Greek for a thicker, higher-protein texture; regular/plain yogurt for a lighter mouthfeel.
  • 1 piece ripe banana, sliced Ripe for sweetness and easy slicing.
  • 2 tablespoons salted caramel sauce Store-bought or homemade. Adjust to taste.
  • 1 tablespoon granola (optional) For crunch. Choose gluten-free granola if needed.
  • to taste tablespoon chopped nuts or seeds (optional) Almonds, pecans, walnuts, pumpkin seeds, or sunflower seeds.

Method
 

Assembly
  1. Scoop 1 cup of yogurt into a bowl and spread it into an even layer with the back of the spoon.
  2. Peel and slice the ripe banana into rounds about 1/4-inch thick, and arrange the slices on top of the yogurt in a single layer.
  3. Drizzle 2 tablespoons of salted caramel sauce evenly over the banana slices. If it's very thick, warm it for 5–10 seconds in the microwave to pour nicely.
  4. Sprinkle 1 tablespoon of granola and/or chopped nuts or seeds for crunch, if using. Add a pinch of flaky sea salt if desired.
  5. Serve immediately and enjoy to keep the banana fresh and the caramel glossy.

Notes

Best enjoyed immediately as the banana may brown and granola can soften if left too long. Yogurt can be stored in the refrigerator for up to 5–7 days.