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Peanut butter and banana toast topper recipe

Peanut butter and banana toast topper recipe

13 ratings

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

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
    306kcal     15%

  • Fat

    14g 21%

  • Saturates

    2g 10%

  • Sugars

    15g 17%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 33.2g Protein 10.3g Fibre 4g

Method

  1. 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.
  2. Toast the bread and spread with peanut butter.
  3. Top with the banana and blueberries. Drizzle with the maple syrup; scatter with chopped nuts.

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