Toast Tuesday {Pb Banana Greek Yogurt}

So today, I’m starting a new mini series, called Toast Tuesday. To be totally honest, I don’t eat toast too often, but when I do, I mostly stick to two kinds, one of which will be the star of today’s post and the other which will appear next week.

The week after that, I’ll do a snazzy little roundup of some toast recipes from my favorite bloggers which I either have on my to-try list or that I have already made and loved.

So let’s dive headfirst into this guy!

I should say that this idea comes straight from Anne at Fannetastic Food. I discovered this recipe about two years ago, and I was incredibly skeptical at first, but after I tried it, I was totally sold. It’s such a simple, delicious, and satisfying breakfast option!

Just remember, don’t knock it ‘till you try it!

I only buy Ezekiel bread for the house, so that’s what I use when making this toast, but feel free to use whatever bread you like. Ezekiel’s great because it’s made with sprouted wheat, which is easier to digest for the body, especially if you’re like me and get easily bloated by wheat.

Peanut Butter Banana Greek Yogurt Toast Recipe

First, toast your bread. Once that’s done, spread a nice healthy layer of your favorite creamy peanut butter all over the toast (or crunchy; I ain’t gonna tell you how to live). I mentioned this before, but my all-time favorite is the Santa Cruz creamy dark roasted peanut butter. I literally refuse to buy any other.

Then slice half a banana into relatively thick coins, and arrange all over the bread.

You may have some coins left over. Instead of piling them on the toast, use them to make tiny sandwiches by spreading a bit of peanut butter on each coin and popping it into your mouth.

DEEELIGHTFUL!

Now comes the weird part. Ready?

Take some greek yogurt and spread a nice thick layer all over the toast right on top of the bananas. I usually use about half of a plain 6oz Fage greek yogurt container.