Choose your bread. Pick a sturdy slice that toasts well. Sourdough holds its shape nicely, while brioche gives a richer, dessert-like feel.

Toast the bread. Toast until golden and crisp around the edges. For extra flavor, lightly butter the surface and toast in a skillet until the outside is crisp and the center stays tender.

Warm the peanut butter (optional). If your peanut butter is thick, warm a spoonful in the microwave for 10–15 seconds. This helps it spread smoothly and melt slightly into the bread.

Spread the peanut butter. Use a generous amount—enough to coat the toast edge to edge. If you like, stir in a drop of vanilla or a pinch of cinnamon before spreading.

Slice the banana. Cut into coins about 1/4-inch thick. Thicker slices give more bite; thinner slices melt more into the peanut butter.

Layer the banana. Overlap the slices slightly so you get banana in every bite. Press them lightly into the peanut butter so they stick.

Add chocolate chips. Sprinkle a small handful across the top. Semi-sweet is classic, but dark chocolate makes it more sophisticated, and milk chocolate leans sweeter.

Melt the chocolate a bit. Place the toast back on the warm skillet (heat off) or into a turned-off oven for 1–2 minutes. The residual heat softens the chips without making a mess.

Finish with toppings. Drizzle with honey or maple syrup for shine. Add a light dusting of cinnamon and a tiny pinch of flaky salt for contrast. If you want crunch, scatter chopped nuts or granola.

Serve immediately. This is best warm, while the peanut butter is soft and the chocolate is slightly melty.