This sandwich falls into the latter category, but with a couple of twists. I'm a big fan of the spicy/sweet combo, which is where spicy pepper jelly comes into play to replace the standard grape/strawberry/raspberry jam. I could eat peanut butter and banana everyday, so naturally bananas were included - but not until they were caramelized first.
It may seem like a few too many steps for a PB + J, but I promise - it's not just a PB + J. Pinky swear.
Caramelized Banana PB + J with Spicy Pepper Jelly
1 1/2 tsp maple syrup
1 tsp coconut oil
2 slices hearty bread of choice, gluten free if needed (see notes)
1-2 tbsp peanut butter of choice (see notes)
1-2 tbsp spicy pepper jelly (see notes)
1/2 tsp coconut oil
1 tsp maple syrup
First, make the caramelized bananas by stirring 1 tsp coconut oil and 1 1/2 tsp maple syrup together in a saucepan over medium high heat. Slice the bananas into small discs and transfer to pan. Cook each side 4-7 minutes, until golden brown.
While bananas are cooking, spread about 1-2 tbsp peanut butter on one slice of bread, and 1-2 tbsp jelly on the other slice (you've made pb + j's before - use the amount of each spread you like best). When bananas are caramelized, evenly distribute on top of peanut butter.
Add about 1/2 tsp coconut oil and 1 tsp maple syrup to the same pan used earlier and swirl to combine. Place both slices of bread, dry sides down, in the pan and cook until brown and crispy, about 5 minutes. Press the slices together to form a sandwich, and enjoy.