Grilled Peanut Butter–Banana Fingers

Grilled Peanut Butter–Banana Fingers
Need a dairy free condiment? Grilled Peanut Butter–Banana Fingers could be a spectacular recipe to try. This recipe makes 4 servings with 179 calories, 5g of protein, and 5g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, chocolate syrup, bread, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 minutes. It is perfect for The Fourth Of July.

Instructions

1
Preheat panini grill.
Equipment you will use
Panini PressPanini Press
2
Spread peanut butter evenly over 2 bread slices.
Ingredients you will need
Peanut ButterPeanut Butter
SpreadSpread
BreadBread
3
Cut each banana half lengthwise into 3 slices.
Ingredients you will need
BananaBanana
4
Layer banana slices over peanut butter on bread slices. Top with remaining bread slices.
Ingredients you will need
Peanut ButterPeanut Butter
BananaBanana
BreadBread
5
Coat outsides of sandwiches with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
6
Place sandwiches on panini grill; cook 1 minute or until golden.
Equipment you will use
Panini PressPanini Press
7
Cut each sandwich into 4 sticks.
8
Drizzle sandwich sticks evenly with chocolate syrup.
Ingredients you will need
Chocolate SyrupChocolate Syrup
9
Serve with honey for dipping.
Ingredients you will need
HoneyHoney
10
Tip: If you don't have a panini grill, use a grill pan or skillet.
Equipment you will use
Panini PressPanini Press
Grill PanGrill Pan
Frying PanFrying Pan
11
Add your sandwiches, and then top them with another heavy skillet.
Equipment you will use
Frying PanFrying Pan
12
Kids Can Help: Kids can spread the peanut butter on the bread, top it with the bananas, and place the bread on top. They can also drizzle the chocolate.
Ingredients you will need
Peanut ButterPeanut Butter
ChocolateChocolate
BananaBanana
SpreadSpread
BreadBread
DifficultyEasy
Ready In6 m.
Servings4
Health Score2
Dish TypesSide Dish
Magazine