Caramelized Banana with Pistachio Brown Butter Granola, Labneh and Tahini

Instructions

1 Slice the banana in half in length.
2 Schmear the labneh or yoghurt on a plate, leaving a good chunk of it in a pile
on one side (see photo).
3 In an 8-10-in fry pan, melt butter over medium heat. When the butter melts add
the oil and cook the butter until it is very fragrant, about 1 minute. Sprinkle
the sugar and pinch of kosher salt over the butter and let bubble for a minute
or so.
4 Lay the banana halves flat on the pan and lower the heat to medium-low and cook
for about 4-5 minutes. While the banana is cooking, spoon some of the hot sugary
butter over the tops of the banana. Cook until the edges have caramelized and
become crispy. The butter will start to brown and turn a darker colour. Remove
the banana to the plate with the labneh or yoghurt. Place the banana slices cut
side up on top of the schmeared labneh or yoghurt.
5 Add the oats and most of the ground pistachios to the remaining butter in the
pan and toss until the oats have toasted and browned, about 4-5 minutes.
6 Sprinkle the oat mixture over the caramelized banana. Sprinkle the remaining
pistachios.
7 Drizzle the honey over the labneh or yoghurt and if using, drizzle the tahini
over everything on the plate. Sprinkle with a pinch of flaked sea salt.
8 Dig in; I know you want to!