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This grilled peanut butter banana sandwich happened when my youngest daughter was going through her "I only eat peanut butter" phase but I was getting tired of making the same boring sandwich every day for lunch. I remembered Elvis supposedly loved peanut butter and banana together, so I figured why not try grilling it like a grilled cheese to make it more interesting. The idea of warm, melty peanut butter with soft banana inside crispy golden bread seemed worth experimenting with. After discovering the mayo trick for the outside instead of butter, we created this incredible comfort food that's become our weekend breakfast tradition whenever someone needs cheering up.
My friend's eight-year-old son tried this when he was over for a playdate and immediately declared it "the best sandwich in the world." His mom was skeptical until she tried a bite and couldn't believe how good something so simple could taste. Now she makes them for Saturday morning breakfast and says it's the only thing that gets her kids out of bed without complaining on weekends.
Simple Ingredient Tips
- Thick bread essential: Thin bread gets soggy and falls apart, while thick slices hold up to all the filling
- Smooth peanut butter works best: Crunchy can be harder to spread evenly and doesn't melt as smoothly
- Ripe but firm banana: Too ripe gets mushy and leaks out, too green doesn't have enough sweetness
- Mayo instead of butter: Spreads evenly straight from the fridge and creates better browning
- Room temperature ingredients: Cold peanut butter is hard to spread without tearing the bread
- Quality white bread: Good sandwich bread makes a difference in texture and flavor
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Making It Step by Step
- Preparing the bread
- Start by spreading a thin layer of mayonnaise on one side of each slice of bread. This goes on the outside and creates that gorgeous golden crust when it hits the hot pan. Don't use too much or it'll be greasy instead of crispy.
- Building the filling
- Spread peanut butter on the inside surfaces of all four bread slices, making sure to get even coverage right to the edges. This prevents the banana from making the bread soggy and ensures every bite has peanut butter flavor.
- Adding banana layers
- Slice your banana into thin, even rounds and layer them over the peanut butter on two of the bread slices. Try to cover the entire surface without overlapping too much, which can make the sandwich thick and hard to flip.
- Assembly technique
- Place two slices mayo-side down on your griddle or large skillet, then top with the remaining slices peanut butter-side down, creating complete sandwiches. The mayo should be touching the cooking surface for proper browning.
- Grilling to perfection
- Cook over medium-high heat for about two minutes until the bottom is golden brown and crispy. Flip carefully using a wide spatula and cook another two minutes until both sides are golden and the peanut butter is warm and slightly melty inside.
- Final touches
- Let the sandwiches rest for just a minute before cutting so the warm peanut butter doesn't all run out. Cut diagonally for easier eating and better presentation.
I learned the hard way that you can't rush these with high heat because the outside burns while the peanut butter stays cold. I also initially used way too much banana, which made them impossible to flip without everything sliding out. Finding the right balance of heat and filling took some practice but made all the difference.
Perfect Serving Ideas
Serve these immediately while they're hot and the peanut butter is still warm and gooey inside. They're great with a glass of cold milk or hot chocolate for dipping. For breakfast, I sometimes add a drizzle of honey or a sprinkle of cinnamon for extra sweetness. Cut into triangles, they make perfect finger food for kids.
Fun Variations
Try adding thin apple slices along with the banana for extra crunch and flavor. Some people love adding a thin layer of jelly or honey for extra sweetness. For special occasions, I sometimes add mini chocolate chips or a drizzle of Nutella. Cinnamon raisin bread instead of white creates a completely different but equally delicious version.
Storage and Reheating
These are definitely best eaten immediately while the peanut butter is warm and the bread is crispy. They don't store well since the banana gets brown and mushy, but if you must save them, they keep in the fridge for a day and can be reheated in a toaster oven to restore some crispiness.
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This grilled peanut butter banana sandwich represents everything I love about comfort food that takes familiar flavors and makes them special through simple techniques. The combination of crispy, golden bread with warm, melty peanut butter and sweet banana creates this amazing eating experience that feels both nostalgic and indulgent. It's become our go-to treat for lazy weekend mornings when we want something that feels special without being complicated.
Frequently Asked Questions
- → Can I use any type of bread?
- Thick white bread works best, but you can use whole wheat or sourdough. Just make sure it's sturdy enough not to fall apart.
- → Why do you use mayo instead of butter?
- Mayo spreads easier and creates an even golden crust. It also adds a subtle tangy flavor that complements the sweetness.
- → How ripe should the banana be?
- Use a banana that's ripe but still firm. Too soft and it will get mushy when heated, too green and it won't be sweet enough.
- → Can I make this without a griddle?
- Yes! A regular skillet or frying pan works perfectly. Just make sure it's large enough to fit both sandwiches.
- → How do I know when it's done?
- The bread should be golden brown and crispy on both sides, and the peanut butter inside should be warm and slightly melted.
- → Can I add other ingredients?
- Absolutely! Try adding honey, cinnamon, or even a few chocolate chips for extra flavor.