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Banana Sandwich
Cuisine

Banana Sandwich, or Banansmørbrød

Banana Sandwich

Breakfast is all about getting back to the basics in our home. A little protein, some whole grains, a milk-based product, and fresh fruit–that’s about all it takes on the average weekday (special recipes are reserved for the slower-paced weekend mornings). It’s something I do almost instinctively, without much analysis, having enough nutrition knowledge to operate as if by rote. Reading Luisa Weiss’ post at The Wednesday Chef the other day about cooking for her son, Hugo, however, has me thinking a little more about this oh-so-important meal and wondering how I might be able to spice it up.

Bananas for Sandwich

Coincidentally, a recipe for a banana sandwich caught my eye while I was looking through a Norwegian cookbook last week. A slice of toast has long been a favorite snack for me, so I decided to give it a try, swapping out the butter for peanut butter to add some protein. The result? Nutritious, with just enough chocolate and powdered sugar dusted on top to make it feel like a treat. I’ll be filing this one away under quick breakfast ideas.

What do you eat to start the day?

Banana Sandwich, Banansmorbrod

Banana Sandwich (Banansmørbrød)
Inspired by Authentic Norwegian Cooking (Ekte Norsk Mat) by Astrid Karlsen Scott

1 slice of hearty bread
Spoonful of creamy peanut butter
1/2 banana, sliced crosswise into nine rounds
1 square of dark chocolate, finely grated
Confectioners sugar, for dusting

Toast the bread, and then while it’s still warm, spread a spoonful of peanut butter over it, smearing it all the way to the edges. Arrange banana slices over the top, then sprinkle on grated chocolate and powdered sugar. Serve immediately while still warm.

Serves 1.

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