A little trick I learned in England
If you've never tried grilled banana bread, you're in for a treat! A few years ago, I traveled to Oxford, England, and visited a lovely little bakery that had been touted by several of my friends for its grilled banana bread. When this little recommendation first started passing around my world-traveling friends, I thought it was funny that the highlight of an international trip would be a slice of banana bread. But once I had it I was sold, and now I'm probably the biggest advocate for grilled banana bread of us all, and I think of Oxford and this bakery every time I make it.
The concept is simple. Using a frying pan with a small pat of butter melted in, toast up a slice of banana bread so that both sides are slightly browned and crisped. Then top it off with a dollop of plain greek yogurt and a honey drizzle and serve.
An alternate version that I've actually seen on a local restaurant's dessert menu involves ice cream and caramel on top. Also very tasty, but maybe not quite as breakfast-friendly and protein-packed as the more balanced greek yogurt variety, which I do love to eat for breakfast when I've got banana bread at my disposal. :)
Here's my go-to banana bread recipe if you need one!
Bonus tip: You can also do this with pumpkin bread, zucchini bread, carrot cake, etc!
