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.
- 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
- Lay out two slices of the bread on a cutting board.
- Spread both slices of bread with peanut butter. Set one aside.
- Take one slice and top with sliced bananas, then drizzle with honey or agave. Place the reserved slice of bread on top.
- Brush top and bottom of sandwich with room temperature margarine or oil.
- 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.
- While cooking, combine cinnamon and the sugar in small bowl.
- Remove sandwich and while still hot, season liberally with cinnamon and sugar.
- Cut in half and serve while hot.
- 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
- Whisk all of the ingredients together in a bowl until well blended.
- 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!).