Today is one of those mornings; everything in my cupboard leaves me feeling blah, and I can’t stomach the idea of another bowl of cereal, even eggs seem too fussy, and I can’t possibly be bothered to lug out my ginormous toaster.

There is only one cure for these fussy morning food feelings: a ridiculously easy dish I have lovingly dubbed “Caramelized Banana Yogurt Goodness”.

• Simply slice a banana lengthwise, and pop into a skillet (I spritz the skillet with a bit of olive oil spray, to prevent any stubborn stickiness);
• Spread a teeny bit of honey over the banana—you’re looking to give it a glow, not a bath;
• Heat over medium high for about 30 seconds, then flip with a spatula;
• Give this naked banana side a rub with the honey;
• Wait another 30 — 60 seconds until both sides are golden brown and a tiny bit crunchy, then gather;
• Plop onto a pile of greek yogurt;
• Remember to breathe as you gobble up the goodness.

Because grill marks excite me in a way I can’t properly convey, I use my grill pan to achieve the nifty caramelized lines, but you can use any skillet you fancy.

I also use greek yogurt, because it’s much lower in sugar than the Yoplait variety (even plain—check the back of regular yogurt the next time you’re hanging around the dairy case, and you’ll be surprised). I also love the taste and texture; it’s thicker and much less sweet, with a little tang.