Banana Split Breakfast Toast
A vibrant and nourishing breakfast featuring creamy yogurt, fresh bananas and berries, sweet jam, and crunchy toppings layered on toasted sourdough for balanced flavor and texture.
Equipment
- 1 toaster or skillet for toasting bread
- 1 spoon for swirling jam
- 1 dry skillet optional, for toasting coconut flakes
Ingredients
- 2 slices sourdough bread toasted
- 1/2 cup smooth Greek yogurt or dairy-free yogurt
- 2 tablespoons strawberry or blueberry jam/preserves
- 2 ripe bananas sliced lengthwise
- 1/2 cup fresh blueberries sliced strawberries, or raspberries
- 1/2 cup fresh blackberries
- 1/4 cup toasted coconut flakes
- 2 teaspoons chia seeds
- 1 tablespoon raw honey
Instructions
- Toast the sourdough slices until golden and crisp outside, yet slightly soft inside.
- Spread a generous layer of Greek yogurt evenly over each toasted slice.
- Dollop jam over the yogurt and gently swirl it with the back of a spoon.
- Arrange banana slices lengthwise on the toast and evenly scatter fresh berries on top.
- Sprinkle toasted coconut flakes and chia seeds over the berries.
- Drizzle lightly with raw honey before serving.
Notes
- Toast coconut flakes in a dry skillet for 2-3 minutes for extra crunch and flavor.
- Add nut butter under the yogurt for additional protein boost.
- Use maple syrup instead of honey for a vegan alternative.
- Sprinkle cacao nibs to add a chocolatey twist.