I’ve got a quick little breakfast for you today! You could consider it a deconstructed banana bread (which is what it smells like while baking in the oven) but in 15 minutes instead of an hour. During the last few months I’ve been trying to increase my fruit intake and decrease my sugar intake, and this toast has been my go-to vehicle for making that happen.
Keeping frozen berries in the fridge has also helped! Other than this delicious toast, I put them on pancakes, oatmeal and in my cereal. I find the cold berries to contrast really nicely to the warm bread, oats, etc. You can always keep them on hand, and they can contain more nutritional value as they are preserved at their peak instead of harvested before. It’s really a must. My favorites right now are the tiny wild blueberries sold at Trader Joe’s.
Also, by using ripe bananas and fruit, very little maple syrup is needed in the coconut tahini sauce to make this a delicious and satisfying breakfast when you’re craving something sweet. You’ll have some extra sauce which you could drizzle over other breakfast classics, like french toast and pancakes, or use it on desserts, like brownies or ice cream. I always make it when I have leftover coconut milk to use up.
If you make this, let me know!
Baked Banana Toast with Coconut Tahini Drizzle
Print this recipe here!
2 tablespoons tahini
2 tablespoons coconut milk
½ tablespoon maple syrup
Enough water to get desired consistency
3 slices thick bread
1 very ripe banana
Chopped nuts (I used pecans and macadamia nuts)
Preheat oven to 375F.
Place banana in a bowl and mash it up with a fork. Spoon mashed banana onto your bread slices and sprinkle each slice with a little cardamom. Pop those babies into the oven for about 15 minutes.
Meanwhile, mix your “drizzle ingredients” (weird phrase? perhaps) in a small bowl until smooth, making sure it is thin enough to drizzle!
Remove your baked banana toast from the oven and plate. Drizzle the sauce over the toast and top with chopped nuts and berries.