Caramelized Banana Toast

I love it when recipes do what I want them to do the first time around, and prove that I was right that you really can caramelize bananas this way. It’s a perfect breakfast, well, almost. When I made this, to complete my morning, I needed black coffee… strong, black coffee. Even though it was almost perfect for me, everything about the caramelization of the bananas was as simple as I thought it would be, hardly took any time or effort, and created a meal that I would love to eat on repeat. This was an experiment, and it worked. I hope you enjoy this toast as much as I enjoyed developing it.

Ingredients:

2 slices day-old sourdough bread

1 1/2 cup whole milk ricotta

1/4 cup Brummell & Browne

3 tablespoons turbinado sugar

2 tablespoons raw & unfiltered honey

1 tablespoon vanilla extract

For Bananas:

1 banana, sliced into 1/4”-inch rounds

3 tablespoons turbinado sugar

2 tablespoons raw & unfiltered honey

2 tablespoons vanilla extract

Directions:

Preheat oven or toaster oven to 400 degrees Fahrenheit.

Pop the sourdough into the toaster at medium setting until fully toasted. In a bowl, stir together Brummell & Browne, sugar, honey, vanilla extract, and ricotta with a spoon. Once the toast is done, slather onto both pieces with spoon. Place into a small baking pan or piece of tin foil.

Slice the banana. Plop into shallow bowl. Add sugar, honey, and vanilla extract. Toss with spoon to coat. Arrange banana slices on toast.

Slide into oven for five minutes, then reduce heat to 350 degrees Fahrenheit. Bake for another ten minutes. Turn off the heat, then wait until fully caramelized — another five minutes.

Remove from oven and serve immediately.

Serving Suggestion:

Breakfast tea, black coffee, cafe con leche