zoom Neil Campbell's Ultimate baked banana on toast with labneh and almond brittle

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    Neil Campbell's Ultimate baked banana on toast with labneh and almond brittle

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    Neil Campbell's Ultimate baked banana on toast with labneh and almond brittle

    Sourdough bread is enjoying a real moment in the spotlight. I’ve piled mine here with baked bananas. The low-and-slow baking gives them a real depth of flavour – but if you’re short on time, just use ripe ones instead. 

    • Preparation time: 20 minutes, plus overnight straining
    • Cooking time: 4 hours
    • Total time: 4 hours 20 minutes, plus overnight straining

    Serves: 4


    400g Greek yogurt
    2 bananas
    60g caster sugar
    60g skin-on almonds, lightly toasted
    40g tahini
    40g date nectar *
    ½ vanilla pod
    2 tbsp flaked sea salt
    4 slices sourdough, toasted
    cocoa nibs, to serve

    *(Available in selected stores)


    1. For the labneh, line a sieve with cheese cloth, muslin or a clean all-purpose cloth, with plenty of overhanging material, and set over a large bowl. Spoon in the yogurt, cover with the excess material and weigh down. Chill overnight to strain, then discard the liquid.

    2. Preheat the oven to 60˚C, gas mark ¼; bake the bananas in their skins for 3-4 hours, until the skins are black and the flesh is soft. Leave to cool a little. (You can do this the day before and leave in the fridge; allow them to come to room temperature to serve).

    3. To make the brittle, put the sugar in a small saucepan over a medium-high heat and cook for 4-5 minutes, swirling the pan every now and then, until the sugar has melted and turned a light golden brown. Watch carefully so it doesn’t burn. Add the almonds to the hot caramel and stir, then pour onto a large piece of baking parchment. Leave to cool, then roughly chop.

    4. For the tahini sauce, mix the tahini and date nectar together with 2 tsp water (you might need to add a little more water if it’s too thick); set aside. Scrape out the seeds from the ½ vanilla pod and mix with the sea salt. (You will have more vanilla salt than you need for this dish; keep the excess in an airtight container to use another time – it goes well with fruit pancakes.)

    5. Peel the bananas and slice lengthways. Generously spread the labneh over the toast. Top with the sliced bananas, a sprinkle of vanilla salt and a drizzle of the tahini sauce. Finish with the almond brittle and cocoa nibs and serve immediately.

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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