Sure, the temperatures are cooling off, but I still love a good freezer grahamwich, particularly after a midday activity. This grahamwich recipe was a winner in the Jif Most Creative Sandwich Contest™, and is naturally sweetened with bananas and just a hint of honey or agave. It is also incredibly versatile and fits with most dietary needs. See all of my notes below for options.
Special Diet Notes & Options: The Better Banutter Grahamwich
This recipe is naturally dairy-free and soy-free, with the right choice of graham crackers (a few brands do contain dairy, and as a heads up – many contain high fructose corn syrup or hydrogenated oils – organic grahams are a good option).
For Vegan: Don’t feel married to the graham cracker. There are a couple of strict vegan brands out there, but they can be hard to find, as most contain some honey. I suggest Enjoy Life Double Chocolate or Sugar Crisp crunchy cookies or Lucy’s Cookies (many flavors all flat and crispy for a grahamwich experience!).
For Gluten-Free: We really like S’moreables gluten-free grahams from Kinnikinnick, but the vegan suggestions above, along with Enjoy Life Vanilla Honey Graham Crunchy Cookies, are also gluten-free, so take your pick!
For Peanut-Free and/or Nut-Free: Our peanut-free teen likes almond butter and WowButter, but you can opt for SunButter, PeaButter, or your favorite nut butter – whatever suits your diet and/or allergies best!
- 2 ripe bananas, cut into 1-inch slices
- 4 rounded tablespoons all-natural creamy peanut butter (about ⅓ cup)
- 1 teaspoon honey (can sub agave nectar or maple syrup)
- 8 chocolate graham crackers (see post above for gluten-free and vegan options)
- Freeze the banana slices on a baking sheet or parchment paper for at least 1 hour.
- Place the frozen banana slices into your blender, and add the peanut butter and sweetener. Blend until smooth and creamy.
- Spoon the mixture onto graham cracker and place another graham cracker on top, to make a total of 4 sandwiches.
- Place the sandwiches in the freezer and let sit for at least 1 hour, or until the middle is frozen.