*Sponsored by Sunbutter
This sandwich is pure bliss, plain and simple. Two pieces of bread are slathered with a thick layer of crunchy Sunbutter, sprinkled with cinnamon, and topped with bananas and chocolate. Then the sandwich is toasted in a lightly oiled pan until toasty and melted inside. The outside stays nice and crisp while the inside is a molten heaven of flavor and texture.
Since this sandwich is such a treat, I like to save it for special breakfasts. I might even make it the night before, wrap in plastic wrap, and re-toast in the oven the next morning, for ease. It could also be served for dessert, but I think it would be a really special treat at a party or sleepover!
Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Ingredients
2 slices of your preferred allergy-safe bread (my basic bread recipe here)
1/2 of a banana, thinly sliced
2 tbsp Sunbutter Natural Crunch
1 tbsp allergen-free chocolate chips
1/4 tsp ground cinnamon
1 - 2 tsp neutral oil such as coconut, canola, or avocado oil
Spread half the Sunbutter on each piece of bread. Layer the banana slices onto one half and sprinkle with cinnamon. Layer the chocolate chips onto the other half… then quickly flip the two halves together to make a sandwich. Press down firmly with the palm of your hand.
Heat the oil in a pan (does not have to be non-stick). When hot, place the sandwich in the pan and press down with a spatula to make it sizzle. Let it toast for about a minute, or until browned, then flip it over and toast the other side until browned. Cut the hot sandwich in half. Serve it warm and melty.
Serves 1
