This is a pimped-up version of the well-loved favourite, tahini and banana on toast. The choc-espresso sauce is a little bit too easy to add to everything, if you have any left over.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 banana, peeled & sliced lengthways
- 1 tsp coconut oil
- Sprinkle cinnamon
- 1 tbsp espresso coffee
- 1 tbsp dark chocolate
- Pinch sea salt
- 2 slices sourdough or gluten-free bread if needed
- 2 tbsp tahini
- 2 chopped tbsp almonds, to serve
Method
- Place banana on lined baking tray, smear with coconut oil and cinnamon and bake at 200°C for 15–20 mins.
- While this is cooking, make sauce by placing espresso into small saucepan over low heat. Add chocolate and salt and stir until melted. Remove from heat straight away and set aside.
- Toast sourdough.
- To assemble, spread 1 tablespoon of tahini on each piece of toast. Lay roasted banana on top. Drizzle with choc-espresso sauce and top with chopped almonds.
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