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be_7 banana breakfast bruschetta recipes

Serves: 1

Ingredients

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  • Vegemite and maple
  • Cream cheese and pistachio
  • Date and sesame
  • Ricotta and cinnamon
  • Peanut butter and honey
  • Chocolate Nutella
  • Labneh and egg
  • What to do

  • Vegemite and maple  1. Spread the sourdough with Vegemite.

  • 2. Top with banana, drizzle with maple syrup.

  • Cream cheese and pistachio 1. Spread the sourdough with cream cheese.

  • 2. Top with banana, sprinkle with pistachio.

  • Date and sesame 1. Spread the sourdough with date spread.

  • 2. 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.

  • Ricotta and cinnamon 1. Spread the sourdough with ricotta.

  • 2. 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.

  • Peanut butter and honey 1. Spread the sourdough with peanut butter.

  • 2. Top with banana, drizzle with honey.

  • Chocolate Nutella 1. Spread the sourdough with Nutella.

  • 2. Top with banana, sprinkle with chocolate or cocoa.

  • Labneh and egg 1. Spread the sourdough with labneh.

  • 2. 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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