Moroccan · Breakfast
Amlou & Banana Breakfast Toast
A quick modern breakfast built on amlou, the Souss paste of roasted almonds, argan oil and honey: spread it thick on warm bread or msemen, layer over sliced banana, and finish with a drizzle of honey and a scatter of sesame. Nutty, sweet and energising, it's Morocco's answer to nut-butter toast.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 8 min
- Serves
- 2
- Level
- Easy
Ingredients
- 4 thick slices country bread or warm msemen
- 6 tbsp amlou
- 2 bananas, sliced
- 1 tbsp honey
- 1 tbsp sesame seeds, toasted
- Pinch of cinnamon (optional)
Method
- 1
Warm the bread
Toast or warm the bread so the amlou spreads easily.
- 2
Spread
Spread each slice generously with amlou.
- 3
Add banana
Layer the sliced banana on top.
- 4
Finish
Drizzle with honey and scatter with toasted sesame and a little cinnamon.
- 5
Serve
Serve at once with mint tea or coffee.
Chef's tips
- If your amlou is stiff from the fridge, let it come to room temperature to spread.
- Homemade amlou: blend 100 g roasted almonds with 3 tbsp argan oil and 1 tbsp honey.
- Warm bread makes all the difference to the texture.
Frequently asked questions
What does amlou taste like?
Rich, nutty and honeyed, with the distinctive toasty note of argan oil — somewhere between almond butter and praline. It's a beloved Souss breakfast spread.
Can I buy amlou?
Yes — Moroccan and North African grocers sell it in jars. Homemade is easy if you have roasted almonds and culinary argan oil.