Tempura Battered Peanut Butter And Banana Sandwiches Recipes

ELVIS PRESLEY'S FRIED PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.

PEANUT BUTTER AND BANANA NICE CREAM SANDWICHES

Steps:

• If using fresh bananas, peel and slice them into 1/4-inch rounds. Place them on a plate and cover the plate with plastic wrap. Place the bananas in the freezer until frozen, about 2 hours.
• Combine the frozen bananas and vanilla extract if using in the bowl of a food processor. Pulse until the bananas turn into a creamy texture, about 1 minute.
• Arrange 4 of the cookies flat-side up and divide the banana nice cream between the cookies. Add a second cookie on top, pressing to seal together each sandwich.
• Immediately roll each ice cream sandwich in crushed peanuts or sprinkles if desired.
• Wrap each ice cream sandwich securely in plastic wrap and freeze it until solid, a minimum of 2 hours, then serve.

TEMPURA BANANAS WITH COCONUT-GREEN TEA SAUCE

Steps:

• Slice bananas diagonally, 1/4-inch thick; set aside.
• Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
• Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
• For the Coconut-Green Tea Sauce
• In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
• Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
• Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.

PEANUT BUTTER AND BANANA SANDWICHES

Steps:

• Blend the peanut butter with the banana until creamy. Spread the mixture over 5 slices of the bread. Top with the remaining bread.
• In a skillet melt enough butter to coat the bottom of the pan. Place the sandwiches in the butter and grill them until the bread is lightly toasted. Flip to grill the other side. Drain on paper towels.