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.
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.
- 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
- 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.
- 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.