Sourdough bread with bananas au gratin
- Total time
- 25 minutes
- Preparation time
- 20 minutes
- Calories
- 335
- Portions
- 4
Do you only have a short time for lunch? That’s no reason to do without good food! Sourdough bread with bananas au gratin is ready in the blink of an eye and is really satisfying. Thanks to the bananas and figs, it’s full of freshness and energy.
Directions
1. Spread out the slices of bread on a baking tray and toast them briefly under the grill in the oven. Chop the mozzarella. Purée 2/3 of the mozzarella with the oat milk and 2 tbsp of olive oil. Chop half of the thyme and rosemary and add this to the mozzarella mixture with salt and pepper. Spread the puréed mozzarella mixture on the slices of bread.
2. Halve the bananas lengthways, cut the figs into slices. Arrange the banana and 2/3 of the fig slices on the bread. Sprinkle over the rest of the mozzarella and a pinch of pink pepper. Place under the grill in the oven for 5 minutes. Drizzle with honey and the rest of the oil, sprinkle with some rosemary and thyme before arranging the rest of the fig slices on top immediately.
Enjoy your short time out!
Your Dole Team
Ingredients
4 slices of sourdough bread
150 g reduced-fat mozzarella
80 ml oat milk
3 tbsp olive oil
4 sprigs of rosemary and 4 sprigs of thyme
A pinch of salt
A pinch of pepper
6 baby bananas
2 figs
A pinch of pink pepper
2 tbsp honey
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 225 |
| Calories | 335 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (10 g) | 13% |
| Saturated Fat (2 g) | 8% |
| Sodium (380 mg) | 69% |
| Total Carbohydrate (50 g) | 16% |
| Dietary Fiber (5 g) | 17% |
| Total Sugars (22 g) | |
| Protein (10 g) | |
| Calcium | 10% |
| Iron | 7% |
| Potassium (203 mg) | 10% |
| Vitamin A | 2% |
| Vitamin D | 3% |