Peanut butter and banana toast topper recipe
Toasted hazelnuts, smooth peanut butter and maple-drizzled banana – this sweet breakfast is guaranteed to put a spring in your step. Finished with a handful of blueberries for added sharpness, upgrade your morning toast with this easy vegan topper idea that's ready before your cuppa has finished brewing.
See method- Serves 1
- 5 mins to prepare
- 306 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp hazelnuts
- 1 slice Tesco Finest dark rye and sunflower farmhouse loaf
- 2 tsp smooth peanut butter
- ½ banana, sliced
- a few blueberries
- 1 tsp maple syrup
Each serving contains
- Energy
- 1280kJ 306.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 33.2gProtein 10.3gFibre 4.0g
Method
- Toast the hazelnuts in a dry frying pan, stirring frequently, for 30-60 secs until golden. Remove from the pan, set aside to cool, then roughly chop.
- Toast the bread and spread with peanut butter.
- Top with the banana and blueberries. Drizzle with the maple syrup; scatter with chopped nuts.
- See more Breakfast recipes
