Toasted PB & Banana Sandwiches Recipe

Toasted PB & Banana Sandwiches Recipe photo by Taste of Home

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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.

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Toasted PB & Banana Sandwiches Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

2 large ripe bananas
6 tablespoons reduced-fat peanut butter
8 slices whole wheat bread
2 tablespoons honey
Refrigerated butter-flavored spray

Directions

Cut each banana in half widthwise, then cut each half lengthwise into four pieces. Spread peanut butter on bread. Place banana slices on four slices of bread; drizzle with honey. Top with remaining bread.
Spritz outsides of sandwiches with butter-flavored spray. In a large nonstick skillet, toast sandwiches over medium heat until golden brown. Yield: 4 servings.

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 Basics

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.