Brazilian coffee bananas







Cook Time

30-35 Min


  • 4 bananas
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 25g/1oz dark muscovado sugar
  • 250ml/9fl oz Greek-style yogurt
  • 2 teaspoons flaked almonds, toasted
  • Peel and mash 3 of the bananas with a fork in a large mixing bowl. Reserve the remaining banana for decoration. Dissolve the coffee in the hot water and stir into the mashed bananas.
  • Spoon a little of the mashed banana mixture into four serving dishes, and sprinkle each one with sugar. Top with a spoonful of yogurt, then repeat the layers until the ingredients have all been used. Refrigerate for 30 minutes.
  • To finish, quickly peel the reserved banana and cut into slices. Use to top each dish, and sprinkle with the almonds. Serve immediately.
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