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Banana Bread Weetbix

Did you love weetbix as a kid? If so, bring back a bit of nostalgia to your brekky with these soaked banana bread weetbix. Soft banana-infused weetbix, topped with creamy yoghurt and crunchy maple cinnamon walnuts.
Course Breakfast
Cuisine New Zealand
Keyword dairy free, easy, gluten free, healthy, quick, refined sugar free, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 3
Cost $4


  • 6 weetbix
  • ½ c plant-based milk
  • 2 bananas
  • ½ tsp vanilla extract
  • c walnuts chopped
  • 2 tsp maple syrup
  • ½ tsp cinnamon
  • 6 tbsp coconut yoghurt


  • Put two weetbix in each bowl, then pour over just enough boiling water to cover. Leave to soak for a minute, adding a little more boiling water if there are dry patches.
  • Meanwhile toast the walnuts in a small pan for a few minutes until golden, then turn off the heat and add the maple syrup and cinnamon, stirring until combined.
  • Mash one of the bananas with the vanilla, then add to the weetbix bowls, stir to combine, then flatten down. If you want it chilled, put in the fridge or freezer now for 10 minutes to chill.
  • Top each bowl with yoghurt, spread it to the edges, then top with the other banana sliced, maple cinnamon walnuts, and extra cinnamon.



  • Gluten free: Use gluten free weetbix.
  • Nut free: Swap the walnuts for pumpkin seeds or coconut chips.
  • Sugar free: Swap the maple syrup for double the amount of date paste, or omit the sweetener altogether.
  • Oil free: As is.