Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Peanuts

  2. 1 tablespoon 15ml Safflower oil - (to 2)

  3. 3 tablespoons 45ml Bananas - peeled (large)

  4. 1 teaspoon 5ml Lemon juice - (to 2)

  5. 8 Whole-grain bread

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a food processor or blender, place the peanuts, and pulse a few times to finely chop. Remove 4 tablespoons of the chopped peanuts and set aside. Process the remaining peanuts with a little of the safflower oil to form a thick paste. Break 2 of the bananas into 2-inch pieces, add them along with 1 teaspoon of lemon juice to the food processor, and process until smooth and creamy. Transfer the mixture to a glass bowl. Thinly slice the remaining banana and, with your fingers, coat the slices with the remaining lemon juice to prevent discoloration. To assemble the sandwiches: Place 4 slices of bread on a cutting board, evenly divide the banana-peanut butter spread between the 4 slices of bread, sprinkle the reserved peanuts evenly over the spread, then evenly divide and layer the slices of banana. Top with remaining slices of bread. For ease in eating, cut each sandwich in half and wrap in waxed paper or plastic cling film, or place in an airtight container. This recipe yields 4 sandwiches. Variation: Raisins or granola can also be used as a layer in this sandwich.


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