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–+ servings
Baked pumpkin banana yogurt in a ramekin with golden top and melted chocolate chips

Pumpkin Banana Baked Yogurt

A smooth, high-protein pumpkin spice custard with ripe banana blended right in, baked with melty chocolate chips on top. It comes together in one cup with a blender and bakes up warm and cozy in under 30 minutes, the perfect fall breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 1 ripe banana
  • 1/3 cup pumpkin puree
  • 3/4 cup plain Greek yogurt
  • 1 large egg
  • 1 tbsp flour or gluten-free flour
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp honey or maple syrup
  • pinch of salt
  • 1/4 cup chocolate chips

Instructions
 

  • Preheat oven to 400°F. Grease two small ramekins.
  • Blend the banana, Greek yogurt, pumpkin, egg, flour, vanilla, cinnamon, honey, and salt until smooth.
  • Stir in the chocolate chips and divide between the ramekins. Add a few extra chocolate chips on top.
  • Bake for 20–25 minutes, or until set and lightly golden. Let cool slightly before serving.

Notes

  • Use a very ripe banana for the best natural sweetness.
  • A gluten-free 1:1 flour blend works just as well as regular flour.
  • Store leftovers in the refrigerator for up to 4 days.
Keyword pumpkin banana baked yogurt
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