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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix Greek yogurt with a splash of cooled espresso until smooth and creamy.
Cook banana slices in a pan with butter and cinnamon until golden and soft.
Heat pecans with sugar and a little water in a pan. Stir until the sugar melts and coats the nuts. Let cool slightly.
Add coffee yogurt to a bowl. Top with caramelised banana, candied pecans, shredded coconut, and almond butter.
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Use decaf espresso if you prefer a caffeine-free option.
Let the candied pecans cool completely for maximum crunch.
Adjust the cinnamon to your taste for a stronger or milder flavor.
Can I use regular espresso instead of decaf?
Yes, regular espresso works perfectly if you want a caffeinated option.
How do I prevent the pecans from sticking together?
Spread them out on parchment paper after coating them with sugar and let them cool completely.
Can I substitute almond butter with another topping?
Yes, you can use peanut butter, cashew butter, or even chocolate spread as a substitute.
What type of yogurt works best for this recipe?
Greek yogurt is ideal due to its creamy texture, but you can use any thick yogurt.
Can I make this ahead of time?
You can prepare the candied pecans and caramelised bananas in advance, but assemble the bowl just before serving for the best texture.
