Ingredients (4)
- 1 English muffin
- 1 small banana
- 3 tablespoons natural peanut butter (no added sugar)
- 2 teaspoons packed light or dark brown sugar
- Calories263
- Fat13.06g
- Saturated fat2.62g
- Trans fat0.02g
- Carbs32.6g
- Fiber3.82g
- Sugar12.05g
- Protein8.36g
- Cholesterol
- Sodium106.03mg
- Nutritional Analysis per serving (2 servings) Powered by
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This is a quick, grown-up twist on the classic peanut butter and banana sandwich. Here, we make it open-faced, and we sprinkle the bananas with a little sugar, then broil them to get a crunchy, sweet topping. The protein-packed peanut butter will help fill you up, for a fast and satisfying breakfast.
What to buy: You don’t have to use peanut butter here; you can use any nut butter you like, such as almond or cashew. If you use an unsalted variety, consider sprinkling a pinch of salt on the nut butter before layering the bananas, to bring out the flavor of the nuts.
This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.
Instructions
- 1Heat the broiler to high and arrange a rack in the highest position. Meanwhile, split the English muffin and slice the banana into 1/4-inch-thick rounds.
- 2Place the muffin halves directly on the oven rack (the broiler doesn’t need to be completely hot yet). Broil, flipping once, until toasted, about 5 minutes total.
- 3Remove the muffin halves to a work surface. Divide the nut butter between the halves and spread it into an even layer, making sure to spread it all the way to the edges. Evenly shingle the banana slices on the muffin halves and sprinkle with the brown sugar.
- 4Place the muffins on a baking sheet and broil until the sugar is browned and caramelized, about 3 to 5 minutes. Serve immediately.
