Ingredients:

  • 2 slices thick-cut sourdough bread (80g)
  • 3 tbsp natural peanut butter (45g)
  • 1 medium ripe banana, sliced (120g)
  • 1 tsp raw honey (7g)
  • 1/8 tsp ground cinnamon
  • 1 pinch flaky sea salt
  • 1 tsp hemp hearts (5g)

Instructions:

  1. Prepare the bread. Take your 2 slices of thick cut sourdough bread (80g) and place them in the toaster. Note: Use a high setting to ensure the exterior is deeply golden while the interior stays slightly chewy.
  2. Toast the slices. Cook for approximately 3 minutes until the edges are dark brown and the surface feels rigid.
  3. Warm the spread. Measure out 3 tbsp natural peanut butter (45g). Note: If your PB is cold from the fridge, microwave it for 10 seconds so it flows easily.
  4. Apply the base layer. Spread the peanut butter evenly across both slices, going right to the very edge. Listen for the scraping sound against the crust to ensure total coverage.
  5. Slice the fruit. Peel 1 medium ripe banana (120g) and cut it into 1/4 inch coins on a slight diagonal.
  6. Shingle the bananas. Lay the banana slices over the peanut butter in an overlapping pattern. This shingling creates a stable structure so they don't slide off.
  7. Drizzle the sweetener. Take 1 tsp raw honey (7g) and let it fall in a thin, zigzagging stream over the fruit. Wait for the honey to settle into the crevices between the slices.
  8. Add the aromatics. Sprinkle 1/8 tsp ground cinnamon and 1 pinch flaky sea salt over the top. The salt is non negotiable — it makes the peanut butter pop.
  9. Finish with texture. Top with 1 tsp hemp hearts (5g). Watch them stick to the honey to create a beautiful, crunchy garnish.
  10. Serve immediately. Eat while the bread is still radiating heat and the peanut butter is slightly melted.