Creamy Protein Peanut Butter and Banana Sourdough Toast
10min
6min
2
606
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Chef's Note
To ensure the protein powder blends smoothly without any grittiness, mix the peanut butter and milk first to create a base before folding in the powder and honey.
Tags
Ingredients
4 slices sourdough bread
3 tbsp creamy peanut butter
1 large banana
50 g vanilla whey protein powder
2 tsp honey
1 tbsp hemp hearts
2 tbsp whole milk
1/2 tsp ground cinnamon
Instructions
- 1
Peel 1 large banana and slice it into even 1/4-inch thick rounds.
- 2
In a small mixing bowl, combine 3 tbsp creamy peanut butter, 50g vanilla whey protein powder, 2 tbsp whole milk, 2 tsp honey, and 1/2 tsp ground cinnamon.
- 3
Stir the mixture vigorously with a spoon for 1-2 minutes until it forms a smooth, whipped protein cream. If the mixture is too thick, add a few more drops of milk until it reaches a spreadable consistency.
- 4
Place a large non-stick skillet over medium heat on the stovetop.
- 5
Place 4 slices of sourdough bread into the dry skillet and toast for approximately 3 minutes per side until the surfaces are golden brown and crisp to the touch.
- 6
Transfer the toasted sourdough slices to two plates (2 slices per serving).
- 7
Spread the prepared peanut butter protein cream evenly across all 4 slices of toast.
- 8
Arrange the sliced banana rounds in an overlapping pattern on top of the cream.
- 9
Evenly sprinkle 1 tbsp of hemp hearts over the bananas on both servings for added texture and nutrition.
Nutrition Information (per serving)
606
38g
68g
20g
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