Pumpkin Maple Peanut Butter Panini with Bananas
This 10-min breakfast sandwich adds “ahhh-yeah” to autumn mornings thanks to pumpkin, peanut butter, bananas & slices of Pepperidge Farm Swirl Oatmeal bread
Servings Prep Time
2servings + extra peanut butter 5minutes
Cook Time
5minutes
Servings Prep Time
2servings + extra peanut butter 5minutes
Cook Time
5minutes
Instructions
  1. In small bowl, mix together pumpkin, peanut butter, maple syrup and pumpkin pie spice until blended well Makes 1 cup.
  2. Spread 1 tablespoon pumpkin peanut butter mixture on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
  3. Spray large skillet or panini press lightly with cooking spray and bring to medium heat. Add sandwiches, flipping once if using a skillet, until bread is turning toasty golden brown.
  4. Remove sandwiches from heat, allow to cool for 1 or 2 minutes. Dust with powdered sugar and cinnamon, if desired. Cut into halves and serve.
  5. Note: Leftover pumpkin maple peanut butter can be kept in an air-tight container in the refrigerator for up to 5 days.

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