Caramelised Banana on Toast

Every time I diet my cravings for sweet food goes through the roof. Here’s an indulgent pleasure that doesn’t break the calorie bank.

Caramelised banana with cinnamon and honey. An espresso, chocolate whey drip, all topped on an NZ classic, Vogels!

INGREDIENTS:

• 2 slices thin Vogels

• 30g chocolate whey protein

• 30ml shot of espresso

• 15mls sugar free maple syrup

• ½ banana, sliced

• ¼ tsp cinnamon.

• 10g honey

• 20g peanut butter

• 10g dark chocolate

METHOD

1. To make the whey drip, combine the peanut butter & half the dark chocolate into a small bowl and mix a hot shot of espresso (or alternatively with 2 tbsp of boiled water).

2. Mix well so the chocolate melts and then add the sugar free maple syrup and whey powder. Mix to combine.

   Note: You want a paste like consistency, so the thicker the better. You can add more water if needed but make sure you give it a good stir first as it will start to loosen.

3. Once mixed, place the whey paste into the fridge to cool.

4. For the caramelised banana, place a pan over medium heat. Add the honey and cinnamon to the centre of the pan and top with the sliced banana. Cook for 2minutes on one side then flip and cook for another 1-2 minutes, or until caramelised.

5. Toast the bread, pull the whey drip out of the fridge and assemble.

6. To serve, spread the whey drip over the toast, load the caramelised banana on top and grate over the remaining dark chocolate.

Serves 1

Nutritional Information: per serve

Calories: 528kcal

Protein: 37g

Fat: 18g

Carbohydrate: 56g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE