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one soft whole-grain peanut-butter-and-banana sandwich cut into two halves on an ordinary plate showing fresh pale banana rounds, crunchy tan peanut butter on both bread faces and a few toasted coconut flakes inside, with no waffles, bacon, syrup, jam, chips or garnish
Andre Lewis

Peanut Butter and Banana Sandwich

Spread crunchy peanut butter on both bread faces so the banana slices sit between two layers that hold them in place. Toasted unsweetened coconut adds a little crisp texture without syrup, and a firm banana gives cleaner slices than one that has already softened enough for banana bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tbsp unsweetened coconut flakes
  • 4 slices soft whole-grain sandwich bread
  • 1/4 cup crunchy peanut butter
  • 1 large firm ripe banana peeled and cut into 1/4-inch rounds

Method
 

  1. Toast coconut flakes in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly until lightly golden. Transfer to a plate and cool for 3 minutes.
  2. Spread 1 tablespoon peanut butter over one face of each bread slice, taking it almost to the edges.
  3. Arrange banana rounds in one even layer over 2 slices, dividing them equally. Scatter cooled toasted coconut over the banana.
  4. Close with remaining bread, peanut-butter-side down, and press gently. Cut each sandwich in half and serve cold or pack promptly in a closed container, keeping chilled with the rest of lunch.