Slice the banana in half in length.
Schmear the labneh or yoghurt on a plate, leaving a good chunk of it in a pile on one side (see photo).
In an 8-10-in fry pan, melt butter over medium heat. When the butter melts add the oil and cook the butter until it is very fragrant, about 1 minute. Sprinkle the sugar and pinch of kosher salt over the butter and let bubble for a minute or so.
Lay the banana halves flat on the pan and lower the heat to medium-low and cook for about 4-5 minutes. While the banana is cooking, spoon some of the hot sugary butter over the tops of the banana. Cook until the edges have caramelized and become crispy. The butter will start to brown and turn a darker colour. Remove the banana to the plate with the labneh or yoghurt. Place the banana slices cut side up on top of the schmeared labneh or yoghurt.
Add the oats and most of the ground pistachios to the remaining butter in the pan and toss until the oats have toasted and browned, about 4-5 minutes.
Sprinkle the oat mixture over the caramelized banana. Sprinkle the remaining pistachios.
Drizzle the honey over the labneh or yoghurt and if using, drizzle the tahini over everything on the plate. Sprinkle with a pinch of flaked sea salt.
Dig in; I know you want to!
