The Peanut Butter, Banana and Honey Sandwich

Ingredients

• 250 g (1 cup)unsalted peanut butter or sunflower seed butter (for a nut-free version)
• 5 ml (1 teaspoon)salt
• 9 ml (1¾ teaspoons)honey or agave nectar
• 0.6 ml (⅛ teaspoon)ground ginger
• 0.6 ml (⅛ teaspoon)ground cinnamon
• 12 sliceswholemeal or gluten-free bread (see the original recipe notes about dairy-free bread)
• 6bananas, sliced
• 250 g (1 cup)spiced peanut butter or sunflower seed butter
• 30 ml (2 tablespoons)honey or agave nectar (agave for a vegan version)
• 57 g (2 ounces)dairy-free margarine or coconut oil, at room temperature
• 5 ml (1 teaspoon)sugar
• 2.5 ml (½ teaspoon)ground cinnamon

Instructions

1. 1

   Mix the spread

   Whisk the unsalted peanut butter or sunflower seed butter with the salt, honey or agave, ginger and cinnamon until thoroughly combined.

2. 2

   Store the spread

   Transfer the spiced spread to an airtight container and refrigerate for 6 to 8 weeks.

3. 3

   Lay out bread

   Set two slices of bread on a chopping board for each sandwich.

4. 4

   Spread the bread

   Spread both slices with spiced peanut butter, then set one slice aside.

5. 5

   Add the filling

   Arrange sliced banana over one slice of bread and drizzle with honey or agave. Top with the reserved slice.

6. 6

   Coat the sandwich

   Brush both the top and bottom of the sandwich with room-temperature margarine or oil.

7. 7

   Cook until crisp

   Cook in an electric sandwich maker or panini press for 2½ to 3½ minutes. Alternatively, cook in a sauté pan over medium heat for 3½ to 4½ minutes per side.

8. 8

   Mix the topping

   While the sandwich cooks, stir the sugar and cinnamon together in a small bowl.

9. 9

   Season while hot

   Remove the sandwich from the heat and generously sprinkle it with the cinnamon-sugar mixture while it is still hot.

10. 10

    Cut and serve

    Cut the sandwich in half and serve hot.

What is a peanut butter, banana and honey sandwich?

It is a sweet, savoury and substantial sandwich built around a familiar pairing of peanut butter and banana, with honey for extra sweetness. This version presses the filled bread until crisp and finishes it with cinnamon sugar.

The recipe’s main point of difference is its spiced spread: ginger and cinnamon are whisked into peanut butter or sunflower seed butter before the sandwiches are assembled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 25g protein, 86g carbs, 47g fat.

The bread and bananas provide most of the carbohydrates, while peanut butter contributes much of the fat and some protein. Honey, agave and the cinnamon-sugar topping add further carbohydrates; serve with fresh fruit or a plain yoghurt alternative if you want a more balanced plate.

Make the spiced spread

Smooth spread: whisk the ingredients until the salt and spices are evenly distributed. Scrape the sides of the bowl so no concentrated pockets of seasoning remain.

Nut-free choice: sunflower seed butter is offered as an alternative to peanut butter. Use it for both the spiced spread and the sandwich filling if avoiding peanuts.

Build a tidy filling

Banana layer: slice the bananas and arrange them over one peanut-buttered slice, leaving a little room at the edges to help keep the filling inside.

Honey drizzle: add the honey or agave over the banana rather than directly onto the bread. This helps the fruit stay coated and makes the sandwich easier to handle.

Get the texture right

Even coating: brush the outside of the sandwich with room-temperature margarine or oil on both sides so it can brown as it cooks.

Doneness cue: the bread should be crisp and golden, and the filling warm. Sandwich presses vary, so check near the end of the suggested cooking time.

Choose your cooking method

Sandwich press: cook for 2½ to 3½ minutes, following the recipe’s timing and checking that the bread is browned to your liking.

Sauté pan: use medium heat and cook for 3½ to 4½ minutes on each side. Turn carefully so the banana and honey stay between the slices.

Finish and serve

Cinnamon sugar: sprinkle it over the sandwich while it is hot so it clings to the buttery or oiled crust. The recipe calls for a generous coating.

Serving idea: cut each sandwich in half and serve straight away. Fresh fruit on the side makes a simple accompaniment without competing with the sweet filling.

Recipe notes & tips

• Use bananas that are ripe but still firm enough to slice neatly.
• Keep the margarine or coconut oil soft at room temperature so it brushes on easily.
• Spread the filling evenly to help the sandwich heat through at a consistent rate.
• Use medium heat in a pan to give the bread time to crisp without scorching.
• Sprinkle on the cinnamon sugar as soon as the sandwich comes off the heat.

Variations

• Use sunflower seed butter: swap it for the peanut butter for the nut-free option given in the recipe.
• Choose agave: replace the honey with agave nectar for the vegan option.
• Try gluten-free bread: use the listed gluten-free bread in place of wholemeal bread.
• Change the cooking fat: brush the bread with coconut oil instead of dairy-free margarine.
• Adjust the spice: add a little more cinnamon to the spread if you prefer a stronger cinnamon flavour.

Common mistakes to avoid

• Using very soft bananas: they can squash while assembling; choose ripe fruit that still holds its shape.
• Skipping the outside coating: the bread may not brown evenly; brush both sides with margarine or oil.
• Cooking over high heat: the bread can brown before the filling warms; keep the pan at medium heat.
• Turning carelessly: filling may slide out; use a wide spatula and turn the sandwich gently.
• Adding the topping too late: cinnamon sugar may not cling well; sprinkle it on while the sandwich is hot.

How to store

The recipe suggests storing the spiced spread in an airtight container in the refrigerator for 6 to 8 weeks. The assembled sandwiches are best eaten hot; refrigerate leftovers promptly and reheat in a pan or sandwich press until hot and crisp.

Frequently asked questions