Creamy Protein Peanut Butter and Sliced Banana on Toasted Sourdough
10min
5min
2
606
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Mixing protein powder directly into peanut butter can make it dry, which is why the splash of milk is crucial for that 'creamy' texture. For an extra crunch, you can lightly toast the chia seeds in the pan for 30 seconds before sprinkling!
Tags
Ingredients
130 grams sourdough bread loaf
4 tablespoons creamy peanut butter
50 grams vanilla whey protein powder
1 large bananas
2 tablespoons whole milk
1 tablespoon honey
2 teaspoons chia seeds
2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
Instructions
- 1
Using a bread knife, cut 2 thick slices (approximately 65g each) from the sourdough bread loaf.
- 2
In a small mixing bowl, combine 4 tablespoons of creamy peanut butter, 50 grams of vanilla whey protein powder, and 2 tablespoons of whole milk. Whisk vigorously until the mixture is smooth and creamy; the milk helps incorporate the powder into the fat of the peanut butter.
- 3
Peel the banana and slice it into 1/4-inch thick rounds on a clean cutting board.
- 4
Place a large non-stick skillet over medium heat and add 2 teaspoons of unsalted butter. Once the butter is melted and bubbling, place the sourdough slices in the pan.
- 5
Toast the bread for 2-3 minutes per side until the edges are golden brown and the center is crisp.
- 6
Remove the toasted sourdough from the skillet and place on serving plates.
- 7
Evenly spread the protein-fortified peanut butter mixture across the top of both slices of toast.
- 8
Layer the banana slices over the peanut butter in an overlapping pattern.
- 9
Drizzle 1/2 tablespoon of honey over each slice of toast.
- 10
Finish by sprinkling 1 teaspoon of chia seeds and 1/4 teaspoon of ground cinnamon over each serving for added texture and warmth.
Nutrition Information (per serving)
606
38g
68g
20g
Reviews (0)
No reviews yet
Be the first to review this recipe!