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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

The Spiced Peanut Butter, Banana and Honey Sandwich

Posted on by Alisa Fleming in Breakfast, Dairy-Free Recipes, Sandwiches with 8 Comments

Oh my delicious heaven – this isn’t your ordinary peanut butter and banana concoction. First, the peanut butter (or sunflower seed butter for peanut-free!) is spiked with some warm spices. After a thick slathering of this amazing spread, followed by a topping of bananas, all is drizzled with sweetness for the taste of honey sandwich bread (though agave or honey-flavored agave nectar can be used if you wish to keep it vegan!).

This decadent, yet relatively nutritious and healthy peanut butter, banana, and honey sandwich concept was originally reated by celebrity chef Bryan Voltaggio for the Grain Foods Foundation.

Though this peanut butter and honey sandwich may seem straight-forward for dairy-free diners, milk ingredients can linger in many brands of bread. I often bake our own bread (my primary wheat bread recipe is in Go Dairy Free), but when I’m seeking a short cut, I prefer the whole grain breads produced by Rudi’s Bakery (they also bake bread under the brand names of Vermont Bread Company, The Baker, and Matthew’s All Natural – at last check). When I contacted them prior, they stated that they have a dedicated dairy-free bakery, and all of their organic products are egg-free, too. Most of their breads are vegan, but a few contain honey.

Rudi’s also has an organic gluten-free line of bread products (dairy-free, but they do contain eggs) that I’ve heard good things about, but haven’t tried as of yet.

The Spiced Peanut Butter, Banana and Honey Sandwich Recipe

5 from 1 reviews

The Peanut Butter, Banana, and Honey Sandwich
Prep time

Cook time

Total time


Serves: 6 sandwiches

  • 12 slices whole grain or gluten-free bread (see my notes above on dairy-free bread)
  • 6 bananas, sliced
  • 1 cup spiced peanut butter or sunflower seed butter (see recipe below)
  • 2 tablespoons honey or agave nectar
  • 2 ounces dairy-free margarine or coconut oil, at room temperature
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon

  1. Lay out two slices of the bread on a cutting board.
  2. Spread both slices of bread with peanut butter. Set one aside.
  3. Take one slice and top with sliced bananas, then drizzle with honey or agave. Place the reserved slice of bread on top.
  4. Brush top and bottom of sandwich with room temperature margarine or oil.
  5. If you own an electric sandwich maker or Panini press, place sandwich inside for 2½ to 3½ minutes. If you do not have a sandwich press, place sandwich in a sauté pan on top of your stove, set at medium heat; and cook for 3-1/2 to 4-1/2 minutes on each side.
  6. While cooking, combine cinnamon and the sugar in small bowl.
  7. Remove sandwich and while still hot, season liberally with cinnamon and sugar.
  8. Cut in half and serve while hot.

Spiced Peanut Butter or Sunflower Seed Butter
Prep time

Total time


Serves: 1 cup

  • 1 cup unsalted peanut butter or sunflower seed butter (such as SunButter)
  • 1 teaspoon salt
  • 1-3/4 teaspoons honey or agave nectar
  • ⅛ teaspoon ginger powder
  • ⅛ teaspoon ground cinnamon

  1. Whisk all of the ingredients together in a bowl until well blended.
  2. Place the peanut butter in an airtight container and store in the refrigerator for 6 to 8 weeks (if you can keep from eating it for that long!).

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. CaraFebruary 8, 2013 at 8:01 amReply

    I don’t crave sandwiches often, but I did have one night where I *had* to have toast with peanut butter and bananas. I should have taken it up a notch like this!

  2. KatieFebruary 8, 2013 at 12:09 pmReply

    Ginger in peanut butter?!? NOw you’re talking. I made cinnamon-vanilla this past weekend, but I left most of it plain, so I can still create.

    There is nothing in the world better than nut butter, banana, and honey on slices of warm, toasted bread or bagels. I’m drooling.

  3. Alyssa | Queen of QuinoaFebruary 8, 2013 at 7:52 pmReply

    Alisa, this sandwich looks utterly delectable!! This is everything I could ever want, all wrapped up into a sandwich. Can’t wait to try it. Think I need to make my own toast for it too :)

  4. KatieFebruary 8, 2013 at 8:56 pmReply

    LOVE spices in peanut butter! I have a concoction of my own that has people making faces – sriraracha, peanut butter, and banana sandwiches! Might sound odd but they’re DIVINE.

    • Alisa FlemingFebruary 11, 2013 at 8:12 amReplyAuthor

      Oooh, I’m betting I would like that too Katie :)

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  6. JoanneFebruary 16, 2013 at 4:24 amReply

    I’m such a peanut butter fiend, I can’t believe I’ve never thought to make this sandwich! Yum!

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