Best Peanut Butter Chia And Banana Sandwiches Recipes

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PEANUT BUTTER, CHIA AND BANANA SANDWICHES



Peanut Butter, Chia and Banana Sandwiches image

Provided by Katie Lee Biegel

Categories     main-dish

Time 10m

Yield 4 sandwiches

Number Of Ingredients 7

1/2 cup creamy natural peanut butter
1 tablespoon chia seeds
1 tablespoon honey
8 slices seeded whole-grain bread
2 ripe bananas, sliced
Cinnamon, for sprinkling
Flaked sea salt, for sprinkling

Steps:

  • In a small bowl, stir together the peanut butter, chia seeds and honey. Spread about 2 tablespoons of the peanut butter mixture over one side of 4 slices of bread. Top the peanut butter layer with a layer of sliced bananas. Sprinkle with cinnamon and flaked sea salt. Sandwich each with a second slice of bread. Cut in half diagonally and eat immediately or wrap for lunchboxes.

BREADLESS PEANUT BUTTER AND CHIA-JAM SANDWICHES



Breadless Peanut Butter and Chia-Jam Sandwiches image

Satisfy a PB&J craving with these high-fiber sandwiches (bread not necessary). The chia jam is quick to make and can be stored for up to 3 days- spread on anything you would regularly eat with jam to add extra fiber.

Provided by Food Network Kitchen

Time 35m

Yield 4 sandwiches

Number Of Ingredients 7

1/2 cup raspberries
1/2 cup blueberries
1 tablespoon chia seeds
2 teaspoons honey
8 large brown rice cakes
4 tablespoons natural smooth peanut butter
1/2 small Asian pear or Golden Delicious apple, cored and cut into 4 even rounds

Steps:

  • Combine the raspberries, blueberries, chia seeds, 1 tablespoon water and the honey in a medium bowl. Smash the mixture with a potato masher or fork until the berries are the consistency of a chunky jam. Cover and refrigerate until the chia seeds soften and the jam thickens slightly, about 30 minutes (the raspberry seeds will give the jam a crunchy texture).
  • Spread 1 rice cake with 1 tablespoon of peanut butter and top with 1/4 of the chia jam and a slice of pear. Sandwich with another rice cake. Repeat to make 3 more sandwiches

Nutrition Facts : Calories 300 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 170 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 8 grams

PEANUT BUTTER, BANANA AND MAYONNAISE SANDWICH



Peanut Butter, Banana and Mayonnaise Sandwich image

I don't know exactly how Elvis ate this sandwich (I think he fried it), but this is my family's way of making this sandwich since I was a little girl. I craved these terribly while I was pregnant. Edited to add-Reviewer Bev is right- Miracle Whip makes it better than mayo! I used Honey Roasted Peanut Butter on my last one and it was (with the Miracle Whip) the BEST. sandwich!!! I could eat one everyday!

Provided by Chef Mommie

Categories     Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

2 slices white bread
2 tablespoons peanut butter
1 teaspoon mayonnaise (heaping) or 1 teaspoon Miracle Whip (heaping)
1 banana, sliced in rounds

Steps:

  • No need to measure precisely.
  • Spread peanut butter on one side of bread.
  • Spread mayo on the other side.
  • Add two to three layers of sliced bananas between the two bread slices.
  • Hey, you can add raisins if you want. I did that to my husband's sandwich today.
  • Get a cold glass of milk and ENJOY!

Nutrition Facts : Calories 445.3, Fat 19.8, SaturatedFat 4.1, Cholesterol 1.3, Sodium 438.4, Carbohydrate 59.7, Fiber 6.2, Sugar 19.9, Protein 13.2

BANANUTTER-CHIA SPREAD



Bananutter-Chia spread image

Delicious and healthy spread, perfect for a post-gym recharge or a healthy toast topper. Try it on zucchini or pumpkin bread!

Provided by Cee Bat

Categories     Dips and Spreads

Time 5m

Yield 8

Number Of Ingredients 3

2 small bananas
2 tablespoons peanut butter
1 tablespoon chia seeds

Steps:

  • Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.

Nutrition Facts : Calories 51 calories, Carbohydrate 7 g, Fat 2.4 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 19.1 mg, Sugar 3.5 g

PEANUT BUTTER BANANA SANDWICHES



Peanut Butter Banana Sandwiches image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 sandwiches

Number Of Ingredients 24

2 1/2 cups cake flour
Nonstick vegetable spray, for coating the pan
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks) unsalted butter at room temperature
1 1/4 cups sugar
3 eggs
3 ripe bananas
1/2 cup sour cream
1 teaspoon vanilla extract
Peanut Butter Buttercream, recipe follows
4 bananas
Ice cream
Chocolate fudge sauce, recipe follows
8 tablespoons unsalted butter at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened Dutch-processed cocoa
1/2 cup light corn syrup
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

Steps:

  • Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
  • In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
  • Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
  • Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
  • Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.

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