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Vegemite and maple
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Cream cheese and pistachio
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Date and sesame
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Ricotta and cinnamon
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Peanut butter and honey
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Chocolate Nutella
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Labneh and egg
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7 banana breakfast bruschetta recipes
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Serves: 1
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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Vegemite and maple
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Spread the sourdough with Vegemite.
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Top with banana, drizzle with maple syrup.
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Cream cheese and pistachio
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Spread the sourdough with cream cheese.
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Top with banana, sprinkle with pistachio.
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Date and sesame
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Spread the sourdough with date spread.
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Top with banana, sprinkle with sesame. Note: To make your own date spread, roughly chop 8 Medjool dates. Place in a saucepan with 1/3 cup water. Simmer over medium heat for 5 minutes or until water has evaporated. Cool for 10 minutes then process in a food processor with 150 g almond butter, 1 tsp vanilla and a pinch of sea salt until smooth.
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Ricotta and cinnamon
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Spread the sourdough with ricotta.
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Top with banana, sprinkle with cinnamon sugar. Note: To make your own cinnamon sugar, combine 2 tablespoons of caster sugar with 1 teaspoon of ground cinnamon.
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Peanut butter and honey
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Spread the sourdough with peanut butter.
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Top with banana, drizzle with honey.
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Chocolate Nutella
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Spread the sourdough with Nutella.
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Top with banana, sprinkle with chocolate or cocoa.
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Labneh and egg
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Spread the sourdough with labneh.
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Top with banana and egg. Sprinkle with dukkah. Note: To make your own labneh, spoon 1 of cup greek yoghurt into a sieve lined with muslin or a new clean chux. Sit over a bowl, cover and refrigerate for 2 – 4 hours until thick. It’s delicious with fruit salad, used as a spread on banana loaf, or blended with banana and ice for a summer smoothie.
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