Brûléed Banana Boat Yogurt Bowls with Skillet Granola

Method

1. Melt half the butter in a 20 cm frying pan over medium-low heat, add the oats, broken walnuts, cinnamon and salt and toast for 4 min, stirring constantly, until golden. Add half the honey, stir for 30 seconds more, then spread on a plate to cool; it crisps into granola as it cools.

   Add in this stepButter 10 gRolled oats 30 gWalnuts 20 gGround cinnamon ½ tspSalt 1 pinchHoney 2 tsp

   medium-low heat

2. Cut the bananas in half lengthwise, peel and all; the peel becomes the little boat. Sprinkle the brown sugar evenly over the cut sides and press it on with your fingers.

   Add in this stepRipe but firm bananas, unpeeled 2Brown sugar 4 tsp

3. Wipe out the pan, add the remaining butter and melt it over medium heat. In a pan of 24 cm or more, working in 1 batch(es), lay the bananas cut side down and cook without moving them for 2 min 30 sec, until the sugar turns into a deep amber caramel. Lift them carefully with a spatula.

   Add in this stepButter 10 g

   medium heat

4. Spoon the Greek yogurt into bowls and set the bananas on top in their peels, caramel side up. Scatter over the berries and granola and drizzle with the rest of the honey. Scoop the banana from its peel with a spoon and eat it with the yogurt.

   Add in this stepGreek yogurt 240 gFresh blueberries or other berries 80 gHoney 2 tsp