When you wake up starving, reach for your coffee and pair it with a double serving of peanut butter, butter and banana toast. Use a quality whole grain bread and perfectly ripe (or slightly over ripe) bananas. Finish with a generous drizzle of local honey. This breakfast is super satisfying and you won’t be hungry until supper.
Nothing Special, Just Banana Toast
I realize this is not some kind of totally unique recipe, but I know I have a lot of friends who follow the blog that are put off by some of my fancier ingredients. This one’s for you!
I don’t currently own a toaster or an air fryer (I know, I know) so I just use my oven. The bread of choice is either Ezekiel Genesis 1:29 or Dave’s 12 Whole Grains, thin sliced. Bread lives in the freezer at my house, so I just throw 2 slices of frozen bread in the oven and set it to 350℉.
By the time the buzzer rings to tell me the oven is preheated, the bread is thawed and almost perfectly toasted. Remove it from the oven and spread some butter on as best you can. Return to the oven for 2 minutes to finish toasting and let the butter get melty and warm.
Peanut Butter AND Butter?
Yep. Adding butter to the peanut butter, butter and banana toast gives you a little extra moisture and sweetness. Don’t be shy about getting a good amount of butter on there, trust me.
My preferred peanut butter is actually not peanut butter at all. I am OBSESSED with Big Spoon Roasters Vanilla Caramel Almond and Cashew Butter. It sounds like it would be too much flavor which I usually don’t like, but it’s just perfect. Just a hint of vanilla caramel in a nice, quality nut butter.
I ran out of Big Spoon last week but I had a partial jar of Santa Cruz leftover from making holiday fudge so that had to do.
Local Honey
When I first moved to Texas, I was stunned at how hard it was to find local honey. I hit any farmer’s market I could find because that is a sure-fire way to locate local honey. Struck out over and over again and a year later I still haven’t come across local Texas honey. My sister finally sent me a big jar from her preferred farm in Massachusetts.
This morning I woke up sneezing (in February). I don’t have a cold, it’s pollen. According to my weather app, the pollen count was particularly high this week. Apparently my Massachusetts honey is not helping with Texas allergies.
I need to call my friend Nick who tends bees in Louisiana…..Nick???? Can you hook me up?
Peanut Butter, Butter and Banana Toast
As a kid, I never really liked honey. Actually, I still didn’t really like it into adulthood. I can’t pinpoint when that changed. It might have been in Greece. The Greeks manage to use honey at every meal and it just works. On yogurt, on meat, on pastry, on granola….yum!!!
Honey is a key part of peanut butter, butter and banana toast.
Peanut butter, butter and banana toast gets finished with a generous amount of honey. Don’t try to use a spoon. Just tilt your jar and let it run. If you get a little too much, that’s okay because some of your banana slices are bound to fall off of your toast so you can sop up the extra honey with those.
One of the best things about this peanut butter, butter and banana toast recipe? You can make this on the road. No matter what crappy hotel continental breakfast you find yourself stuck with, these ingredients are always there.
Ingredients
- 2 slices whole grain bread
- 1 tbsp butter
- 4 tbsp nut butter
- 1 banana, sliced
- 2 tbsp honey
Instructions
- Toast your bread and butter it well. Spread about 2 tbsp of nut butter on each slice, top with banana slices and drizzle with 1 tbsp of honey per slice. Devour!!
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