Caramelized Banana Honey Toast with Cinnamon and Nuts

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 hearty slices of toast)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 slices hearty bread (sourdough or whole grain, 1.25–1.5 cm thick)
• 1 large ripe-but-firm banana
• 1 tbsp unsalted butter
• 1 tbsp honey, plus extra for drizzling
• 1 tbsp light brown sugar (packed)
• 1/4 tsp ground cinnamon, plus a pinch for garnish
• 2 tbsp chopped nuts (pecans or walnuts), toasted
• Pinch fine sea salt, plus optional flaky salt for finishing
• Optional: 1/4 tsp vanilla extract, tiny pinch black pepper

Do This

• 1. Toast the chopped nuts in a dry skillet over medium heat for 2–3 minutes until fragrant; transfer to a bowl.
• 2. Toast the bread slices until golden and crisp; keep warm.
• 3. Slice the banana into 0.75–1 cm thick rounds.
• 4. In the same skillet, melt butter over medium heat; add honey, brown sugar, cinnamon, and a pinch of salt, stirring until bubbly.
• 5. Add banana slices in a single layer; cook 2–3 minutes per side until caramelized and soft but not mushy.
• 6. Top each toast with caramelized bananas, spoon extra sauce over, sprinkle with toasted nuts and a final drizzle of honey and cinnamon; serve immediately.

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Why You’ll Love This Recipe

• Warm, comforting flavors of caramelized banana, honey, and cinnamon in a snack that feels special but takes under 15 minutes.
• Sweet-meets-savory: a pinch of salt and toasty bread keep it from being overly sweet.
• Easy to customize with your favorite nuts, bread, or even a smear of nut butter or ricotta.
• Perfect for a cozy breakfast, afternoon snack, or simple dessert using pantry staples.

Grocery List

• Produce: Bananas (ripe but still firm)
• Dairy: Unsalted butter (optional: ricotta or Greek yogurt if you want a creamy base)
• Pantry: Bread (sourdough or whole grain), honey, light brown sugar, ground cinnamon, nuts (pecans or walnuts), fine sea salt, optional flaky salt, optional vanilla extract, optional black pepper

Full Ingredients

For the Toast Base

• 2 slices hearty bread (about 60–70 g total), such as sourdough or whole-grain, sliced 1.25–1.5 cm thick

For the Caramelized Bananas

• 1 large banana, ripe but still firm (about 120–130 g, peeled)
• 1 tbsp unsalted butter
• 1 tbsp honey
• 1 tbsp light brown sugar, packed
• 1/4 tsp ground cinnamon
• 1/8 tsp fine sea salt (a small pinch)
• Optional but delicious: 1/4 tsp vanilla extract
• Optional: tiny pinch freshly ground black pepper to enhance the sweet-savory balance

Toppings & Finish

• 2 tbsp chopped nuts (pecans or walnuts work especially well), lightly toasted
• 1–2 tsp extra honey, for drizzling
• Pinch ground cinnamon, for dusting
• Optional: pinch flaky sea salt for finishing
• Optional serving idea: 2–4 tbsp ricotta or thick Greek yogurt to spread on the toast before adding bananas (about 1–2 tbsp per slice)

Step-by-Step Instructions

Step 1: Prep the Ingredients

Gather all of your ingredients so everything is within reach. Slice the banana into 0.75–1 cm thick rounds; if it is extremely curved, you can slice it on a slight diagonal for longer, more elegant pieces. If using ricotta or Greek yogurt, give it a quick stir to make it smooth and spreadable.

Chop the nuts into small, rough pieces if they are not already chopped. This helps them cling to the sticky caramel and ensures you get a bit of crunch in every bite.

Step 2: Toast the Nuts

Place a small to medium nonstick or well-seasoned skillet over medium heat. Add the chopped nuts to the dry skillet (no oil needed). Toast, stirring or shaking the pan frequently, for 2–3 minutes until the nuts smell fragrant and look a shade darker in spots.

As soon as they are toasted, transfer the nuts to a small bowl or plate to stop the cooking and prevent burning. Set aside. Do not wash the skillet; you will use it to caramelize the bananas.

Step 3: Toast the Bread

While the nuts are toasting (or right after), toast your bread slices. Use a toaster, toaster oven, or broiler to toast the bread until it is golden and crisp on the outside but still slightly tender inside, about 2–4 minutes depending on your method.

If you are using ricotta or Greek yogurt, spread 1–2 tablespoons over each slice of hot toast right away. The warmth will soften the dairy and help it meld into the bread. Set the prepared toast on plates, ready for the bananas.

Step 4: Make the Honey-Cinnamon Caramel Sauce

Return the same skillet you used for the nuts to medium heat. Add the butter and let it melt completely. Stir in the honey, light brown sugar, ground cinnamon, and fine sea salt. If using, add the vanilla extract and tiny pinch of black pepper.

Cook, stirring frequently, for about 30–60 seconds until the mixture is smooth, glossy, and beginning to bubble around the edges. You want the sugar and honey fully dissolved and the mixture lightly thickened but not dark or smoking. Lower the heat slightly if it seems to be browning too quickly.

Step 5: Caramelize the Bananas

Arrange the banana slices in a single layer in the bubbling honey-butter mixture. Cook over medium heat for about 2–3 minutes without moving them too much, until the undersides are golden, slightly translucent, and coated in syrup.

Gently flip each piece with a spatula or tongs and cook for another 2–3 minutes. The bananas should be soft, glossy, and caramelized with a thickened sauce around them, but they should still hold their shape. If the sauce reduces too quickly or looks dry, add 1–2 teaspoons of water and swirl the pan to loosen it.

Step 6: Assemble the Toast

Working quickly while everything is hot, divide the caramelized banana slices between the two pieces of toast, arranging them in overlapping rows or piles. Spoon any remaining honey-cinnamon sauce from the pan over the bananas and edges of the toast.

Immediately sprinkle the toasted nuts over the top so they stick to the warm caramel. Drizzle with a little extra honey if you like things sweeter, and dust with a pinch more cinnamon. If you enjoy a sweet-savory contrast, finish with a light sprinkle of flaky sea salt right before serving.

Step 7: Serve Warm and Enjoy

Serve the caramelized banana toast right away while the bread is still crisp and the bananas are warm and soft. This is best eaten with a knife and fork, especially if you have used a creamy base like ricotta or yogurt and plenty of sauce.

Pair with coffee, tea, or a glass of milk for a cozy snack or light breakfast. If making for a crowd, you can easily double or triple the ingredients and work in batches, keeping finished toasts warm in a low oven (about 90–95°C) for a few minutes before serving.

Pro Tips

• Choose the right bananas: Use bananas that are yellow with a few small brown spots but still firm. Overripe bananas will break down too quickly and turn mushy in the pan.
• Control the heat: Medium to medium-low heat is your friend. Too hot and the honey-sugar mixture can burn before the bananas have time to caramelize.
• Do not crowd the pan: If you double the recipe, caramelize the bananas in batches so they brown evenly instead of steaming.
• Use sturdy bread: A hearty sourdough or dense whole-grain loaf holds up best to the warm toppings and sauce without getting soggy.
• Balance the sweetness: A small pinch of salt (and even a tiny pinch of black pepper) enhances flavor and keeps the toast from tasting one-note sweet.

Variations

• Nut Butter Base: Spread 1–2 tablespoons of peanut butter, almond butter, or tahini on each slice of toast before topping with caramelized bananas for extra protein and a stronger sweet-savory contrast.
• Chocolate Drizzle: Finish with a drizzle of melted dark chocolate or sprinkle a few chocolate chips over the hot bananas so they just begin to melt for a dessert-style version.
• Dairy-Free/Vegan: Swap the butter for coconut oil or a plant-based butter, and be sure your bread and sweeteners fit your dietary needs.

Storage & Make-Ahead

This toast is at its best freshly made, with the bread crisp and the bananas warm and soft. However, you can toast the nuts up to 1 week in advance and store them in an airtight container at room temperature.

The caramelized bananas can be made a few hours ahead and kept in a covered container in the refrigerator. Reheat them gently in a skillet over low heat with a splash of water to loosen the sauce before spooning over freshly toasted bread. Assembled toast does not store well, as the bread will quickly soften, so plan to build it right before serving.

Nutrition (per serving)

Approximate values for 1 serving (1 slice, including bananas, sauce, and nuts, but without optional ricotta or nut butter): about 300 kcal; 10–11 g fat; 52–60 g carbohydrates; 4–6 g protein; 3–4 g fiber; 28–32 g total sugars. Exact numbers will vary depending on the bread used, the specific nuts, and how much extra honey you drizzle on top.