This one is so ridiculously easy that its less of a recipe and more of a serving suggestion.  Still, these kids tore these up (even my niece who claims to not like bananas).  Feel free to add your own little twist to spunk these up even more to your liking!  A few chopped dates?  Go for it!  A sprinkling of goji berries?  Rock on!  Dipped in ranch?  Now, that’s just gross!  Let’s not go there!  Otherwise…Enjoy!

Ingredients

2 slices Whole Wheat Bread

1 Ripe Banana

Peanut Butter or other nut butter of choice, chunky or smooth, however you roll…

Hemp Hearts, to liking, optional

Coconut Oil (preferably virgin or better)

Honey for dipping, optional

Instructions

Heat skillet or cast iron griddle to med-high.  Lightly spread coconut oil on one side of each slice of bread.

On one slice, spread peanut butter, as thick as you’d prefer.  Sprinkle with hemp hearts or other add-ins to get a decent covering though not completely covering the nut butter.

Slice banana in half lengthwise, then in half from end to end.

Place banana slices on top of your nut butter and hemp hearts, and place second piece of bread, oil-side-up, on top.

Using a spatula, transfer the sandwich to the skillet.  Toast approx. 2-3 minutes on each side, or to desired darkness.  As the bottom toasts, gently press the top of the sandwich with the spatula to help the ingredients press together.  This will help the sandwich stay intact while dipping.

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