Nana Nutter Sandwiches

 
2/3 cup peanuts
1-2 T. safflower oil
3 large bananas, peeled
1-2 t. lemon juice
8 slices whole grain bread
 

In a food processor or blender, place the peanuts, and pulse a few times to finely chop. Remove 4 T. of the chopped peanuts and set aside. Process the remaining peanuts with a little of the safflower oil to form a thick paste. Break 2 of the bananas into 2-inch pieces, add them along with 1 t. of lemon juice to the food processor, and process until smooth and creamy. Transfer the mixture to a glass bowl. Thinly slice the remaining banana and, with your fingers, coat the slices with the remaining lemon juice to prevent discoloration. To assemble the sandwiches: place 4 slices of bread on a cutting board, evenly divide the banana-peanut butter spread between the 4 slices of bread, sprinkle the reserved peanuts evenly over the spread, then evenly divide and layer the slices of banana. Top with remaining slices of bread. For ease in eating, cut each sandwich in half and wrap in waxed paper or plastic cling film, or place in an airtight container.

*Variation - raisins or granola can also be used as a layer in this sandwich.

Yield: 4 sandwiches

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett