Recipe · BREAKFAST
Peanut Butter Banana Toast
This is barely a recipe, which is exactly why the small decisions carry all the weight. There are four of them and three are about texture.
Toast the bread darker than feels comfortable. Two tablespoons of peanut butter is heavier than it looks, and a pale slice goes bendy under the load — you want a slice with enough rigidity to snap.
Spread while the toast is still hot, so the peanut butter slackens and works into the surface instead of sitting on top as a separate stratum. Then salt it. Most commercial peanut butter is already salted and this step does nothing; if yours is the kind with nothing but peanuts in it, the pinch of flaky salt is the difference between a good breakfast and a flat, sweet, slightly claggy one.
Recipe
Ingredients
- 1 thick slice good bread
- 2 tbsp peanut butter
- 1 banana
- 1 tsp black sesame seeds
- A pinch of flaky salt
- Honey, to finish (optional)
Method
- Toast it properly. Toast the bread until it is a shade darker than you think you want. Peanut butter is heavy and a pale slice buckles under it.
- Spread while hot. Spread the peanut butter straight onto the hot toast so it slackens and sinks in rather than sitting on top in a slab.
- Slice and overlap. Cut the banana into rounds about 5 mm thick and overlap them across the whole surface, right to the edges.
- Season. Scatter over the sesame seeds and the flaky salt, and add a thin drizzle of honey if the banana is not especially ripe.
Worth knowing
- If your peanut butter is unsalted, the pinch of flaky salt is doing the work of the salt that is missing — do not skip it.