Chocolate-Banana Grahams

Chocolate-Banana Grahams is a dairy free, lacto ovo vegetarian, and vegan recipe with 1 servings. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 114 calories. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Eating Well requires banana, graham cracker, nutella, and sweetened shredded coconut. 47 people were impressed by this recipe. From preparation to the plate, this recipe takes around 5 minutes. It works well as a very reasonably priced side dish. Overall, this recipe earns a not so great spoonacular score of 33%. Similar recipes include Chocolate-Banana Grahams, Chocolate Toffee Grahams, and Chocolate Peanut Butter Grahams.

Servings: 1

Cooking duration: 5 minutes

 

Ingredients:

2 slices banana, about 2 inches long

1 square graham cracker, broken into 2 rectangles

½ teaspoon Nutella or other chocolate-hazelnut spread, divided

½ teaspoon sweetened shredded coconut, toasted if desired, divided

Equipment:

Cooking instruction summary:

Spread each graham cracker piece with teaspoon Nutella and top with a slice of banana and a sprinkling of coconut.

 

Step by step:


1. Spread each graham cracker piece with teaspoon Nutella and top with a slice of banana and a sprinkling of coconut.


Nutrition Information:

Quickview
113k Calories
1g Protein
3g Total Fat
20g Carbs
2% Health Score
Limit These
Calories
113k
6%

Fat
3g
5%

  Saturated Fat
1g
11%

Carbohydrates
20g
7%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
100mg
4%

Get Enough Of These
Protein
1g
3%

Manganese
0.17mg
8%

Vitamin B6
0.14mg
7%

Fiber
1g
6%

Magnesium
19mg
5%

Iron
0.82mg
5%

Potassium
157mg
5%

Phosphorus
41mg
4%

Vitamin B3
0.76mg
4%

Vitamin B2
0.06mg
4%

Vitamin C
2mg
3%

Folate
13µg
3%

Vitamin B1
0.04mg
3%

Zinc
0.39mg
3%

Copper
0.05mg
2%

Calcium
15mg
2%

Vitamin B5
0.13mg
1%

Selenium
0.82µg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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Airplane food isn't very tasty because our sense of smell and taste decrease from 20 to 50 percent.

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