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When I'm in the mood for something warm, melty, and full of nostalgia, I always throw together this toasty peanut butter banana sandwich. It's my comfort food fix—classic PB and banana all gooey inside golden bread. Totally hits that sweet spot every time.
I made these sandwiches for the first time after my kids decided plain bananas weren't their thing. Now, honestly, sandwich night is the highlight of our week. There's never a crumb left.
Irresistible Ingredients
- Good thick white bread: Stands up well while grilling and gets that perfect toasty edge. Bakery loaves or Texas toast are best if you spot them.
- Mayonnaise: Gives it a crisp, golden outside instead of regular old butter. Fresh is best for flavor.
- Smooth peanut butter: Gets all gooey in every bite. I like the natural kind—tastes richer and more nutty.
- Ripe banana: Delivers that creamy, sweet flavor. Look for ones with lots of brown spots—they're full of taste.
Simple Step-by-Step
- Flip and Grill:
- Once built, flip the whole sandwich over mayo side out, then press together so everything sticks.
- Time to Toast:
- Drop them onto your hot pan or griddle, mayo sides down. Give them about two minutes per side—peek underneath till it goes golden brown.
- Banana Goes On:
- Lay those banana slices across the peanut butter, pushing down gently so they don’t slide around.
- Peanut Butter Layer:
- Turn over your bread slices and spread peanut butter thickly on each—go right up to the edges.
- Bread Gets Mayonnaise:
- Coat one side of each bread piece with mayo, making sure you get every bit to the edges for extra crunch.
- Last Toasty Flip:
- Flip carefully with a spatula. Let the second side toast another couple minutes. The bread crisps up and inside turns melty and warm.
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My best memories? Making these on slow weekend mornings. The whole house fills with that peanut butter smell and everyone suddenly appears in the kitchen. Watching the gooey center stretch as you bite in—nothing better!
Keep It Fresh
If you’ve got leftovers, let ’em cool before you wrap up in foil and stash in the fridge. Warm up in a skillet on low for crunch. Honestly, they’re best right after making, but you can keep them in the fridge for a day.
Ingredient Swaps
No white bread? Sourdough or multigrain make a tasty swap. Want more crunch? Use chunky peanut butter. Not into mayo? Just use some softened butter on the outside before grilling.
How to Serve
Cut the sandwiches for easy honey dipping or sip cold milk alongside. Want it jazzed up? Try dusting cinnamon or drizzling chocolate over the filling before you grill.
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Roots & Fun Facts
This comforting toasted sandwich is a staple in America and has some rock star history—Elvis Presley loved his PB banana sandwiches grilled! It’s an old-school go-to that’s still going strong.
Recipe FAQs
- → Why should I coat the bread with mayo before grilling?
Using mayo helps the bread crisp evenly and achieves a lovely golden finish without overwhelming the filling.
- → Can I switch the bread type?
Sure! While thick white bread works well, you can try sourdough, wheat, or any favorite bread for a new texture.
- → Can other ingredients be added?
Definitely! Toss in some honey, a pinch of cinnamon, or even a few chocolate chips for more sweetness.
- → How can I avoid making the sandwich mushy?
Don’t overload the filling and stick to medium-high heat when grilling to keep everything fresh and crisp.
- → Can I make this in advance?
For the best results, prepare and grill right before eating. But you can slice ingredients ahead to save time.