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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!