I found this recipe in the Cooking with Paula Deen September/October 2009 issue.
Yummy Yogurt Breakfast Banana Splits
Makes 4 servings
4 bananas peeled, split in half lenghtwise, and divided
1 (32 oz) container vaniall-flavored yogurt, divided
2 cups hulled and halved strawberries, divided
2 cups blueberries, divided
2 cups raspberries, divided
2 cups honey and oat granola, divided
1 cup honey, divided
garnish: sliced almonds
In a bowl, place 2 banana halves. Spoon 1 cup yogurt over banana. Top with 1/2 cup strawberries, 1/2 cup blueberries and 1/2 cup raspberries. Top with 1/2 cup granola. Drizzle with 1/4 cup honey. Repeat with remaining bananas, yogurt, strawberries, blueberries, raspberries, granola and honey. Garnish with sliced almonds, if desired. Serve immediately.