Elvis's Banana Sandwiches Recipe
Elvis's Banana Sandwiches Recipe photo by Taste of Home

Elvis's Banana Sandwiches Recipe

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A fruity peanut butter filling sandwiched between slices of banana bread makes for an appealing lunch that will have young and old alike saying, "Thank you, thank you very much!"—Carla Cook, Falcon, Colorado
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 6 servings


  • 1 package (14 ounces) banana quick bread and muffin mix
  • 1 cup reduced-fat creamy peanut butter
  • 4 ounces reduced-fat cream cheese
  • 2 tablespoons honey
  • 2 medium ripe bananas, sliced

Nutritional Facts

1 sandwich equals 685 calories, 32 g fat (6 g saturated fat), 84 mg cholesterol, 719 mg sodium, 81 g carbohydrate, 5 g fiber, 20 g protein.


  1. Prepare and bake bread according to package directions, using a greased 9-in. x 5-in. loaf pan.
  2. Cut cooled bread into 12 slices. Toast slices until golden brown. In a small bowl, beat the peanut butter, cream cheese and honey until smooth; spread 1 tablespoon over each of six toast slices. Layer with bananas. Spread remaining peanut butter mixture over remaining toast slices; place over top. Yield: 6 servings.
Originally published as Elfin Banana Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p101

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Reviewed Jul. 10, 2015

"These ate delicious!! . I've been making banana sandwiches for years and never thought about using banana bread for the bread slices. I always used whole wheat bread. It was great with the banana bread."

Reviewed Jan. 15, 2012

"It is missing bacon. I had an Elvis special at a pub that Elvis visited in Wiesbaden Germany that made then for him made with Bauernbrot,bananas, peanut butter and bacon."

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