Thursday, August 19, 2010

Elvis Tribute Dinner

Ok so I didn't actually realize the Elvis connection until after we'd already eaten, but it just so happens that the anniversary of his death was this Monday and he famously loved peanut butter and banana sandwiches so we'll just go with it :)


I mentioned yesterday that I just discovered Healthy Tipping Point and I've spent probably too much of my free time since then reading through it. Ty and I were talking about what to do for dinner and had thrown around the idea of breakfast for dinner (I LOVE breakfast food, and it always reminds me of elementary school when we used to have breakfast for lunch.) I'd come across Caitlin's Grilled Banana Sandwich and Banana Almond Butter Toast in my blog wanderings and thought we could probably combine these two to make something pretty good. Look at me getting all creative!


The only ingredient we didn't have was bananas so Ty had to stop by the store to pick those up (he apparently ran into one of my friends from work who is a faithful reader, hi Heather!) Since we had eggs for breakfast this morning I thought making French toast might be a little egg overkill and I really wanted to try the banana/peanut butter combination so here's what I decided to do: sauté the bananas in a little butter, light brown sugar and cinnamon (sort of a bananas foster take on Caitlin's sandwich, minus the rum) on toasted thin sandwich bread with peanut butter. If you're wondering how a girl from Mechanicsville knows what bananas foster is, the dining hall in college used to have it as a special dessert every once in awhile!


I got my ingredients together:

  • 2 bananas
  • light brown sugar
  • cinnamon
  • butter
  • 2 Arnold's sandwich thins
First I sliced the bananas on the bias (thank you Alton Brown for teaching me what that is) and then I put about a tablespoon of butter in a pan and heated it up. I have burned butter before, it happens quicker than you think! Then I added the bananas and sprinkled them with about a tablespoon of light brown sugar and maybe 2 teaspoons of cinnamon. I wasn't really sure what to expect with the brown sugar, I was afraid it was going to get really sticky and burn or something so I kept the bananas moving the whole time they were in the pan. I don't think I needed to worry about it as much as I did, it melted down just fine and smelled soooo good!


I wasn't sure if the bananas would caramelize either so I just waited until the brown sugar melted and then put them on the bottom half of the bread and put peanut butter on the top half:


The Verdict: WOW. Ty was so impressed he was speechless. Well, actually he said: "I don't even know what to say about this." It was pretty fabulous, only took about 10 minutes to prepare, is relatively healthy (I'd estimate it at around 350 calories per sandwich) and was very inexpensive to make! With the exception of the bananas, all the ingredients are things you probably have around the house and keep for a fairly long time.

We will definitely be making these again, and we may go all out and try the French toast sandwich idea this weekend after my training team run. Although I seem to remember a very unsuccessful French toast experiment a few years ago...it ended in smoke and McMuffins.

2 comments:

  1. Hi Jess- just found your blog while I was googling something (my maiden name is Jessica Barnes - haha). Love your recipes and ideas. Will be checking back soon!

    Jess Barnes Patton

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  2. Thanks! I'm a little behind at the moment but I'll have new posts up soon. So funny, messy Jessi was my nickname when I was little :)

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