No time for breakfast? Try this superfast and yummy open-faced sandwich, which is packed with resistant starch from both the bananas and the rye bread.
- 1 tablespoon brown sugar
- 1/2 large banana, peeled and halved lengthwise
- One 1 ½-ounce slice rye bread, toasted
- 2 tablespoons reduced-fat peanut butter
Preheat the broiler with the rack 4 inches from the heat source.
Place the sugar on a plate and dip the cut sides of the banana in sugar. Arrange the banana cut side up on a baking sheet or in a broiler-proof baking dish and broil 3-5 minutes, rotating the sheet often, until the banana is browned. Spread the toast with peanut butter and top with the banana.