High-Protein Whipped Peanut Butter and Banana Sourdough Toast
10min
10min
2
606
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Chef's Note
Whisking the peanut butter with Greek yogurt and whey protein creates a voluminous, fluffy spread that significantly boosts the protein content while keeping the texture light. For the best results, use a sourdough with a tight crumb so the spread doesn't soak through too quickly.
Tags
Ingredients
4 slices sourdough bread
3 1/4 tbsp creamy peanut butter
1 cup non-fat Greek yogurt
30 grams vanilla whey protein powder
1 large banana
2 tsp honey
1 tsp chia seeds
2 tsp unsalted butter
1/2 tsp ground cinnamon
Instructions
- 1
In a medium-sized mixing bowl, combine 1 cup non-fat Greek yogurt, 30 grams vanilla whey protein powder, 3 1/4 tbsp creamy peanut butter, and 2 tsp honey.
- 2
Whisk the mixture vigorously for 1-2 minutes until it becomes light, aerated, and has a mousse-like consistency.
- 3
Peel 1 large banana and use a knife to cut it into even 1/4-inch thick rounds.
- 4
Heat a large non-stick skillet over medium heat and add 2 tsp unsalted butter, swirling the pan to ensure the bottom is evenly coated as it melts.
- 5
Place 4 slices of sourdough bread into the skillet and toast for 3-4 minutes per side until the edges are golden brown and the surface is crisp.
- 6
Remove the toasted bread from the skillet and place 2 slices on each serving plate.
- 7
Divide the whipped peanut butter protein mixture evenly among the 4 slices of toast, spreading it to the edges.
- 8
Layer the sliced banana rounds on top of the protein spread in an overlapping pattern.
- 9
Finish the dish by sprinkling 1/2 tsp ground cinnamon and 1 tsp chia seeds evenly over the top of the bananas.
Nutrition Information (per serving)
606
38g
68g
20g
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