Combine 1/2 cup water, the cherries, honey, cloves, ginger and cinnamon in a small saucepan set over high heat; bring to a boil and immediately reduce to a simmer.
Cook until most of the liquid is absorbed, 10 to 12 minutes. Add salt to taste. Discard the cinnamon and ginger.
Spread half of the almond butter on each piece of toast and top each with half of the cherry compote. Arrange the banana slices on top. Enjoy!
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