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A sandwich worthy of Elvis himself, this grilled, finger-licking treat may surprise you, too, with its flavor. “I saw the recipe and thought 'no way'…but it's delicious!” says Marian Pickett from Argyle, Wisconsin.
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 358 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 433 mg sodium, 58 g carbohydrate, 7 g fiber, 13 g protein.
Originally published as Toasted PB & Banana Sandwiches in Simple & Delicious September/October 2008, p26
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Aug. 25, 2011 by TCD1
I make these all the time, but instead of using honey I opt for a teaspoon or less of cinnamon sugar.
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