Recipe courtesy of Jason Paskewitz
The Elvis Presley
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 333
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 333
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 153 mg
Ingredients
For the peanut puree:
For the bread:
For the bananas:
Directions
- For the peanut puree: Place the peanuts in 1/4 cup of peanut oil in a small saute pan and heat for 3 minutes at low heat. Transfer to a blender and puree until smooth.
- For the bread: Mix eggs, vanilla and heavy cream together in a bowl. Dip banana bread into the mixture. Melt butter in a nonstick pan and cook banana bread for 2 minutes on each side or until golden brown. Place bread on a paper towel and reserve.
- For the bananas: Cut bananas into quarters and dip into the same egg mixture as above, then roll the bananas in the bread crumbs until well covered. In a nonstick pan, heat 1/4 cup of peanut oil until nearly smoking and fry bananas until golden brown, remove from oil and place on a paper towel as well.
- For assembly: Spread both sides of banana bread with peanut puree and layer with the fried bananas. Drizzle with 1 teaspoon of honey. Close the sandwich and slice.
