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Recipe courtesy of Sam Talbot

Peanut Butter and Lemon-Mint Banana Toast

  • Level: Easy
  • Yield: 2 servings
  • Nutritional Analysis
    Per Serving
    Calories
    360
    Total Fat
    17.5 grams
    Saturated Fat
    3.4 grams
    Sodium
    275 milligrams
    Carbohydrates
    46.5 grams
    Dietary Fiber
    7 grams
    Protein
    12 grams
  • Total: 7 min
  • Prep: 5 min
  • Cook: 2 min
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Ingredients

2 slices whole-grain bread

2 bananas

1 lemon

6 to 8 fresh mint leaves

4 tablespoons natural peanut butter

Directions

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Watch how to make this recipe.
  1. Toast the bread.
  2. While the bread is toasting, slice the bananas into 1/2-inch thick disks and put them into a bowl. Grate the lemon zest over the bananas. Cut the lemon in half and squeeze the juice into the bowl. Tear in the mint leaves and gently mix to combine.
  3. Spread each piece of toast with 2 tablespoons of peanut butter and top each with half the bananas. Serve immediately.
Watch how to make this recipe.

Categories:

Easy Dessert Recipes Dessert Easy Main Dish Main Dish Easy Lunch Recipes Lunch Fruit Dessert Recipes Fruit American Sandwich

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3 Reviews
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humboldt hanna

Tasty but miscategorized. I would not reccomend it for diabetics. there are hidden processed sugars in most peanut butters. The oil is also not good for diabetics. and then there is the bread.<br /><br />My version: Homemade peanut butter or many stores now allow you to grind your own organic nut butter in store. Bananna and other ingredients on one of the new Orowheat 100 calorie thin bagels or breads. Tasty!

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