Almond Butter & Banana Toast
Prep. Time
5-10 minutes
Cook Time
-
Servings
1 plate
Difficulty
Easy
Soy-Free, Gluten-Free, dairy-free, egg-free
This almond butter and banana toast has been part of our rhythm for a long time. It started as a quick fix for busy mornings when we needed something filling but didn’t want to stand over a stove. Over time, it’s become one of those quiet staples—something we all like, something that works, and something I can throw together while half the house is still waking up.
I usually make it with my homemade spelt bread (the one I bake in batches and freeze), but any good slice will do. We use crunchy almond butter because the texture just makes it better, and the bananas are usually chopped small so they stay put and don’t slide off mid-bite.
The chia seeds are optional, but they’ve become a bit of a habit too. If they’re on the counter, I’ll sprinkle some on top for a bit of crunch and a little extra nutrition.
Ingredients
Spelt bread, 1 slice (or GF bread)
2 tbsps crunchy almond butter
1/2 ripe banana, chopped
1/4 tsp chia seeds
Optional: 1 tsp silan or maple syrup
Instructions
For spelt bread, follow my recipe here, or use store-bought bread of choice.
In a toaster, toast the bread slice right before serving, until golden and slightly crispy.
Spread the crunchy almond butter evenly on the toasted bread.
Spread the chopped banana evenly.
Sprinkle chia seeds on top (optional).
Serve and enjoy :)
Notes
If preferred, use creamy almond butter instead. You can also replace the almond butter with PB - it'll naturally taste differently (peanuts are not almonds.. huh!) but it still pairs just as beautifully with the other ingredients.
The almond butter is naturally on the sweeter end, but if you want it sweeter, you can drizzle silan (date syrup) or maple syrup on top.
For a nut-free option, mix 1 tbsp tahini (sesame seed butter) with 1 tsp silan, and spread it evenly on the bread.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.