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Ginger × Holly Wood

Hollywood Stars

Holly's signature — star toast, no oven required

Ginger's North PoleHolly Wood's Concession Stand

Recipe at a glance

⏱ 7 min🍪 Serves 1🔥 TOASTER⭐ Easy

Prep time
5 minutes
Cook time
About 2 minutes toasting
Serves
1 slice
Difficulty
Easy
Occasion
Breakfast or after-school snack

Holly sets the scene

Holly's own recipe, and the one she insists opens the show. Toast, spread, banana, a shake of cinnamon. That's the whole production.

★★★★★ Holly's review

“A breakout performance from a piece of toast.”

From Ginger's pantry

You'll need

  • 1 slice of bread — whole-grain if that's what's in the house
  • 1–2 tbsp peanut butter, or any seed butter (sunflower, tahini) for a nut-free kitchen
  • Or, instead of the spread: a thick smear of plain yogurt
  • ½ banana, sliced into rounds
  • A small shake of cinnamon
  • Optional: a few berries
  • Optional: a star cookie cutter

Use what you've got

  • No cutter? A star is still a star even if it isn't shaped like one.
  • No banana? Sliced apple, pear or berries all work.
  • Nut allergy in the house? Use seed butter or yogurt — the recipe was written for both.
  • Always check spreads against your own family's allergy needs before serving.

Aprons on

Let's make it

  1. Toast the bread the way you like it and let it cool for a moment.

  2. If you have a star cutter, press a star out of the toast. If you don't, skip this — a square is fine.

  3. Spread on the peanut butter, seed butter or yogurt right to the edges.

  4. Lay the banana rounds on top like little spotlights.

  5. Shake over the cinnamon, add berries if you have them, and serve.

Cooking options

🔥 Toaster — Ginger's Fastest Method

The bread is toasted, then everything else is spread and layered on cold.

On set

  • Holly: “It's like the Walk of Fame — but you can taste it.”
  • Ginger: “Also, I'm not making you buy a cookie cutter.”
  • Holly: “Ginger, you're ruining the magic.”
  • Ginger: “I'm saving people four dollars.”

Contains: Wheat. Always check the labels on your own ingredients with a grown-up.

Save it for your next baking day

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