Grilled Peanut Butter and Banana Sandwich
By DK on Aug 05, 2013
Life's been moving at a fast pace and I have no grasp on the days speeding by. So, if you thought I had no realization about the length of time since my last post, then you would be right. I don't. Or at least I didn't until now. To rectify this genuine lapse, I have something simple, quick, nutritious and a family favorite for you today. Its not really a recipe, but that doesn't discount it from being a wonderful breakfast/snack.
Elvis Presley would probably turn in his grave if I said that this is his favorite sandwich. His version,the classic recipe, has the same tones but is more restaurant gourmet. Gourmet, not in the sense of ingredients used, but in the sense of calories and richness. My version, though inspired from his, is more humble and tries to justify every bit of the calorie with as much nutrition as palatably sensible. You can of course use this to adapt it to your own liking - its ridiculously easy and as I already mention - is not really much of a recipe. But if you like these ingredients as we do, you would look forward to breakfast every day :)
Variations we enjoy:
Variations we enjoy:
- Almond Butter and Banana Sandwich: This is my first preference and is what I usually tend to make for myself. I don't grill this version , just use toasted bread. Raw Almond Butter and Banana just makes it perfect for me.
- Nutella and Banana Sandwich:For chocolate lovers, use a Hazelnut chocolate spread instead of Peanut butter. My little one especially loves this version.
- Honey PB&B Sandwich: Toasted bread topped with little Peanut butter, topped with banana and drizzled with raw organic honey is my husband's favourite. Not grilled, just dry toasted on a skillet or toaster.
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 1 person
Yield: Makes one Sandwich
- 2 slices of Ezekiel Bread (or any bread of your choice) - see Tips
- 1 small-med ripe Banana, see Tips
- 1-2 tbsp creamy Peanut Butter, see Tips
- Oil/Unsalted Butter for greasing
- Honey, Maple syrup, Agave Syrup to taste (optional)
Tips1. Bread: Ideally I would like to use home made bread. But given its not practical for me, I instead use store bought Ezekiel bread. its made from sprouted whole grains (no flour), refined sugar free and contains no GMO's. Its also higher in protein than regular bread (provides 4 grams per (80 cal) slice.
2. Banana: I would suggest using a ripe banana but that which is not too ripe unless you like the flavor. I also find that even a teeny bit under ripe banana spoils this sandwich.
3.Peanut Butter: Depending on your personal preferences/brand, you might need more or less. The idea would be create a balance between the banana and peanut butter. You don't want too much of Banana taste or an overpowering peanut butter flavor.
The size of the banana would depend on the size of your bread slice and your personal preference. I use a medium banana for this recipe.
Thinly slice the banana.
Add the peanut butter on both the slices. (or the variations as mentioned above). The amount will depend on your taste. Refer tip 3.
Spread it thinly on both the bread slice.
Arrange the banana slices on top of one bread.
Since I love banana, I tend to get generous and overlap it a bit, but its not necessary. You can at this point also drizzle honey if you like. Refer my variations
Press down the other bread over this.
Grease a pan lightly with either oil or butter and when hot, add the sandwich to it.
Press it down with something heavy. I place a wax paper on top of the sandwich and use a heavy container on it. If you have a Panini maker, use it instead. You can use a regular skillet or a grill pan to make this sandwich.
After a minute or so, turn it on the other side. You can add a touch of butter on top of the uncooked bread before turning it bottom side if you like. Cook until done.
Slice half way and serve.
A slightly mushy banana with warm peanut butter and toasted bread is all the pick me up I need in the morning. Ridiculously easy, wasn't it?
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