This is a recipe I found in the archives of "My Lime Green Kitchen". Just a little background . . when we moved to Nevada, MO in 2006, the house we bought had what I called a lime green kitchen, breakfast room and dining room. It was really a goldish green. Here's a picture from the old blog - not a great picture but it was in the header.

I loved that color! I wish we had saved the paint color. I'm sure I could get close but sure I would ever do it. I've always loved lime green anything.

Anyway . . 

Breakfast Banana Bruschetta

This recipe is great and very quick to fix. Not healthy in any way probably but great when we need something easy to fix that's yummy! I don't know . . looking at it, maybe it isn't terrible. 

6 - 1/2 to 3/4-inch thick slices sweet Hawaiian bread, or any French bread
1 medium banana, mashed
1/2 cup softened cream cheese
1 1/2 teaspoons unsweetened cocoa powder
3 medium bananas, thinly sliced
1 tablespoon butter, melted
1/4 c. brown sugar
Sifted powdered sugar

Toast bread and let cool. Combine mashed banana, cream cheese, and cocoa powder in a medium bowl. Spread some of the mixture over each toasted bread slice.

Place slices on a cookie sheet. Layer banana slices on top of cream cheese mixture. Brush bananas with melted butter or margarine. Sprinkle with brown sugar.
Place slices on a cookie sheet. Layer banana slices on top of cream cheese mixture. Brush bananas with melted butter or margarine. Sprinkle with brown sugar.

Broil bruschetta 4 to 5-inches from the heat for 30 to 60 seconds or until banana slices just begin to glaze. Sprinkle tops with sifted powdered sugar and serve with warm maple syrup.