My friend Leigh posted a picture of an amazing-looking Peanut Butter and Banana Sandwich that was grilled and sprinkled with cinnamon-sugar. Of course, I had to try to one-up the decadence by making my own adding Ricemellow Creme! Here’s the recipe, which serves one.
This sandwich fully gave me a stomach ache, because I don’t normally eat so much oil and sugar in one sitting. And it was so, so worth it.
Grilled Banana Fluffernutter
- 2 slices whole-grain bread (this is my half-ditch attempt to keep things semi-healthy)
- 1T crunch peanutbutter
- 1T Ricemellow Creme
- 1 banana
- margarine for the pan
- 2t sugar
- 1/2t cinnamon
- pinch of nutmeg
- Flatten your two pieces of bread. You can use a rolling pin or just mash it down with the heel of your hand. Spread one slice with PB and the other with Ricemellow Creme. Cut the banana into slices, lay them onto the bread and assemble the sandwich. You can use any leftover banana pieces for a delicious garnish. Gently mash the pieces of bread together.
- Heat a small skillet over medium heat and let the margarine melt. Put your sandwich in the pan. While that first side grills, mix the sugar, cinnamon and nutmeg in a small bowl.
- Flip the sandwich and grill the other side for just about a minute. You’re ready now to flip that sandwich onto the plate! Sprinkle your cinnamon-sugar over the top and serve!