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A soft dessert combining banana and labneh; contains dairy.
CALORIES · 100 G
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Banana Labneh Dessert (150 g) has 225 calories. That works out to 150 calories per 100 g. It contains 36.8 g of carbs, 6.5 g of protein, 7.7 g of fat and 1.7 g of fiber. Its 157.5 mg of Phosphorus covers 23% of the Daily Value. Under the NOVA system it is classified as "Minimally Processed".
Selected: 1 serving (medium) · 150 g
225
KCAL / 150G
Carbs
36.8g
· 13% DV
Protein
6.5g
· 13% DV
Fat
7.7g
· 10% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 11% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 225 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 4.65 g | 23% |
| Trans fat | 0.12 g | |
| Sodium | 188 mg | 8% |
| Total carbohydrate | 36.8 g | 13% |
| Fiber | 1.7 g | 6% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 225 kcal |
| 1 teaspoon (small) | 10 g | 15 kcal |
| 1 tablespoon (medium) | 25 g | 38 kcal |
| 100 g | 100 g | 150 kcal |
| 1 serving (small) | 100 g | 150 kcal |
| ½ cup (small) | 120 g | 180 kcal |
| 1 piece (medium) | 150 g | 225 kcal |
| 1 serving (large) | 200 g | 300 kcal |
| 1 cup (medium) | 240 g | 360 kcal |
Calculated from 150 calories per 100 g.
Banana Labneh Dessert is made by combining ripe banana with labneh until creamy. Mash the banana for a smooth texture or fold in slices for more bite, then chill the mixture before serving.
Banana Labneh Dessert is a chilled sweet made with banana and labneh, a thick, tangy strained yogurt. The banana adds sweetness and softness, while labneh gives the dessert a creamy texture and slight tang.
Yes, thick Greek yogurt can replace labneh in Banana Labneh Dessert, though the result will usually be less rich and slightly different in tang. Choose plain, strained yogurt so the mixture does not become runny.
Use ripe, sweet bananas for Banana Labneh Dessert; bananas with a few brown spots mash easily and add more sweetness. Avoid very green bananas, which are firm and less sweet.
To slow browning in Banana Labneh Dessert, mix the banana just before serving or stir in a little lemon juice. Keep the dessert covered and refrigerated, since exposed, cut banana darkens over time.
Yes, Banana Labneh Dessert can be made ahead and kept covered in the refrigerator. For the freshest color and texture, prepare it the same day and add any crunchy toppings just before serving.
Keep Banana Labneh Dessert covered and refrigerated, and aim to eat it within one to two days for the best texture. Discard it if it has been left at room temperature for an extended period.
Yes, Banana Labneh Dessert can be frozen, but thawing may make the labneh watery or grainy and the banana mushy. Refrigerating it instead preserves a creamier texture.
Cinnamon, chopped nuts, or fresh banana slices pair well with Banana Labneh Dessert. Add nuts or other crunchy toppings immediately before serving so they keep their texture.
Yes, Banana Labneh Dessert is best served chilled. Cooling helps it hold a thicker, creamier consistency; keep it refrigerated until serving rather than leaving it out to warm up.
Vitamins
B2
0.22mg · 17% DV
B6
0.29mg · 17% DV
B12
0.38µg · 16% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
158mg · 23% DV
Calcium
143mg · 14% DV
Copper
0.12mg · 13% DV
Manganese
0.27mg · 12% DV
Potassium ⭐
353mg · 10% DV
Sodium
188mg · 8% DV
To burn the 225 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Banana Labneh Dessert combines ripe banana with labneh, the thick, tangy strained-yoghurt cheese popular across the Middle East. It is an easy, spoonable dessert rather than a single fixed traditional recipe: the banana may be mashed into the labneh or folded through it for a creamy mixture. The result is simple and softly sweet, with the fruit balancing labneh’s gentle tartness.
Serve it chilled after a meal or as a small sweet with tea; it also works as a quick snack when you want something creamy. Its nutrition is led by carbohydrates from the banana, with some protein from the labneh; it provides 150 kcal per 100 g. For a less sweet version, use fully ripe banana and skip extra sweetener. A little fresh fruit on top pairs well without making the dessert feel heavy.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.65g
MONOUNSATURATED
2.03g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.