Bread with peanut butter, yoghurt and banana

Bread with peanut butter, yoghurt and banana: a sweet breakfast of toasted wholegrain bread with Greek yoghurt, peanut butter, banana and cinnamon – quick to make, creamy and crunchy.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 526 kcal per serving
• Protein: 19 g
• Fat: 22 g
• Carbs: 63 g

Ingredients

• 2 slices of bread
• 50 g yoghurt
• 2 tbsp peanut butter
• 1 banana
• 1 tsp cinnamon

Method

You’ll need: chopping board · knife

1. Toast the wholegrain bread until the slices are golden brown and crisp.
2. Spread the warm bread evenly with the Greek yoghurt.
3. Spread the peanut butter on top, swirling it in lightly so they combine a little.
4. Thinly slice the banana and arrange the slices evenly on the bread.
5. Sprinkle everything with cinnamon.
6. Serve the sweet peanut butter and yoghurt bread straight away, while the bread is still warm and the top is nice and creamy.

Good to know

When I want something sweet but not just any old thing, this is my quick favourite. Warm bread, cool cream, soft fruit – simple and really good.

Swaps

Greek yoghurt → skyr (also provides protein, similarly creamy); peanut butter → almond butter (provides vitamin E and unsaturated fatty acids; contains tree nuts); banana → berries (also provide fibre); wholegrain bread → wholegrain sourdough bread (often stronger in flavour)

Allergens

Contains gluten, milk and peanuts. Easy to serve to children in small, age-appropriate pieces, but keep an eye out because of the allergy risk with peanuts; generally suitable in pregnancy, with cinnamon used in moderation as usual.