Cinammon-Butter Roasted Bananas on Toast with Honey

So, toast. Toast is. The thing about toast is. The thing about toast is that it is perfectly simple and satisfying. It’s entirely good. It ushers in happy memories of sitting at the breakfast table, just you and your mom, getting looked at by her, without distraction. It’s lying on the couch kind of sick, under a down comforter, sipping tea and watching bad movies. It’s the after school treat your grandma made when she came to watch you when your parents were at the hospital having your baby sister.

Roasted Bananas on Toast

And sure, it’s too precious when you spin it as the Alpha and Omega of the cult of food in 21st Century America, too much like the delicious death knell of an empire’s early ending. But, look. It’s really just warmed bread. Nothing to fear or castigate. A symbol. A trifle. A snack. This is comfort food, nothing more. Roasting a sliced banana with dots of butter and a generous sprinkle of cinnamon intensifies the flavor; it would be lovely served with vanilla ice cream.

The recipe is obviously a very basic arrangement. Feel free to ad lib and amend as you like it. I think “Justin’s Maple Almond Butter” is one of the greatest inventions of the last ten years. But you may prefer Skippy. I used local sage honey with comb in the jar, but squeeze from the bear if that makes your bell ring. I’m not here to tell you what to do. Except, that’s basically the premise of this website. We suggest. But never hector. Never judge.

Roasted Bananas on Toast

5 from 1 reviews
Cinammon-Butter Roasted Bananas on Toast with Honey
 
Prep time
Cook time
Total time
 
Serves: Serves 1
Ingredients
  • 1 slice rustic bread, toasted
  • 1 rounded tablespoon of almond or peanut butter
  • 1 banana, split lengthwise
  • 2 tablespoons butter, divided
  • Sprinkle of cinnamon and sugar
  • 1 teaspoon honey
Method
  1. Preheat oven to 400. In a pie pan or on a baking sheet, place banana cut side up. Dot with butter, then sprinkle with cinnamon and sugar. Roast 15 minutes.
  2. Spread toast with about a half a tablespoon of butter, then almond or peanut butter. Top with roasted banana, then drizzle with honey and serve.

 

 

 

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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