Banana and coconut toast topper

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 1

Time to make: 5 mins

Ingredients

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2 tablespoons reduced-fat ricotta cheese
1-2 drops vanilla extract
2 slices wholegrain toast
1 banana, sliced
1 tablespoon lightly toasted coconut flakes

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Instructions

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1 Mix ricotta with vanilla extract. Spread onto toast.

2 Top with banana and coconut flakes and serve.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 376 cal

Kilojoules 1570 kJ

Protein 11 g

Total fat 7 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 32 g

Dietary fibre 7 g

Sodium 390 mg

Calcium 140 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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