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African banana trick recipe with ripe banana, oats, yogurt, and cinnamon
Abby Pinkmann

African Banana Trick

A quick, creamy banana breakfast or snack made with ripe banana, rolled oats, Greek yogurt, cinnamon, and a splash of milk or water. This simple five-minute recipe is thick, naturally sweet, and satisfying, but it should not be considered a proven weight-loss remedy.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium ripe banana
  • 2 tbsp rolled oats
  • 1/4 cup plain Greek yogurt
  • 1/4 tsp ground cinnamon
  • 1–2 tbsp milk or water

Equipment

  • medium bowl
  • fork
  • Spoon
  • Measuring spoons
  • Measuring cup

Method
 

  1. Peel and mash the banana. Put it in a medium bowl and press it firmly with a fork until mostly smooth. A few tiny banana pieces give the finished mixture a pleasant texture.
  2. Add the oats and cinnamon. Stir until the oats pick up the banana moisture and you can smell the cinnamon throughout the mixture.
  3. Fold in the Greek yogurt. Stir until the color turns pale gold and the texture looks creamy.
  4. Adjust the consistency. Add milk or water one tablespoon at a time. I prefer it thick enough to hold on a spoon rather than run across the bowl.
  5. Let it sit briefly. Give the oats about five minutes to absorb some moisture if you want a thicker result. Then serve.

Notes

Use a ripe yellow banana with brown speckles for the softest texture and natural sweetness. For a thicker bowl, add another tablespoon of oats and let it stand for 5–10 minutes. For extra creaminess, add another spoonful of plain Greek yogurt. A pinch of nutmeg, chopped walnuts, or berries can also be added if desired.