I used to be (in)famous in my family for eating anything but ordinary breakfast food. All throughout high school, I'd scrounge around in the fridge, looking for the previous night's leftover pasta, vegetable bake, roast chicken, hamburgers, you name it. And although I still like to tuck away a turkey dinner in the AM over the Christmas holidays, these days I stick to more traditional breakfast fare. Usually that means cereal with bran buds and pomegranate seeds, but sometimes oatmeal, toast and jam, or this banana-ricotta mash piled onto toasted English muffins.
This recipe is a simplified version of a Eat Smart for a Healthy Heart cookbook recipe. (I'm not going to grate orange rind in the morning, or turn on my oven just to broil toast toppings). So this version is ridiculously easy to prepare.
To make, mash 1 ripe banana and 2T light ricotta cheese until combined but still slightly lumpy. Spoon over toasted English muffin halves. Sprinkle with cinnamon and a dash of ground cardamom. Drizzle with honey.