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Peanut butter and banana toast topper recipe
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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
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Energy
1280kj
306kcal
15%
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Fat
14g
21%
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Saturates
2g
10%
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Sugars
15g
17%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 33.2g
Protein 10.3g
Fibre 4g
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