4 slices of toast- sourdough works really well here
2 whole eggs
1 ripe banana
Dash of vanilla extract
Pinch of ground cinnamon
Coconut oil for cooking
Pic’s Peanut butter
For the yoghurt:
4 heaped tbsp greek yoghurt
Tbsp peanut butter
Tbsp honey or maple syrup
Combine the eggs, vanilla, milk and cinnamon and whisk together.
Heat a tsp of coconut oil in a frying pan over a medium-high heat.
Soak a slice of the bread in the egg mixture and add this to your frying pan. Cook until golden on each side, then repeat this with the remaining bread slices.
Meanwhile, heat another tsp of coconut oil in a separate frying pan over a medium heat. Slice the banana in half length ways and place this face down into the pan. Cook until caramelised and crisp on each side.
To make the whipped peanut butter cream, combine the peanut butter, honey and greek yoghurt and mix until creamy.
To serve, layer your toast with your Pic’s peanut butter and top with the whipped topping and banana slices.