Description
Caramelized Banana & Toasted Sunflower Seed Toast with sunflower seed butter and caramelized banana coins. Perfect for a hearty breakfast!
Ingredients
- 1/2 cup raw sunflower seeds
- 2 bananas, cut into “coins”
- 1–2 TBSP maple syrup
- 1 TBSP coconut oil (optional, or omit for OF version)
- 4 TBSP sunflower seed butter
- 4 pieces toast, gluten-free if preferred
Instructions
- Preheat the oven to 300°F and line a baking pan with parchment paper. Spread the sunflower seeds in an even layer on the parchment paper. Next, transfer the pan to the oven and bake them for 30 to 40 minutes, or until they’re golden brown and fragrant, stirring occasionally.
- Meanwhile, caramelize the bananas on the stovetop. Heat a pan over medium heat. Once it’s warm, add the optional coconut oil and banana coins to the pan with a drizzle of maple syrup. Heat the bananas for 10 minutes, flipping them once halfway, until both sides are golden and sticky.
- To assemble the toasts, spread the sunflower seed butter on toasted bread and top it with caramelized banana rounds and roasted sunflower seeds.
- Store the leftover caramelized banana in the fridge for up to one week and the leftover roasted sunflower seeds in an airtight container at room temperature for ten days. Reassemble toasts before serving.
Notes
Recipe adapted from The Baker Mama
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Toast, Breakfast, Snack
- Method: Stovetop
- Cuisine: Vegan