Peanut Butter Jelly Banana Burrito Recipes

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GRILLED PEANUT BUTTER, JELLY AND BANANA SANDWICH



Grilled Peanut Butter, Jelly and Banana Sandwich image

Provided by Tyler Florence

Time 15m

Yield 4 sandwiches

Number Of Ingredients 5

8 slices good quality white bread
2 tablespoons unsalted butter, room temperature
1 cup peanut butter, smooth or crunchy
1/2 cup grape jelly
2 ripe bananas, sliced

Steps:

  • Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.
  • Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

PEANUT BUTTER AND JELLY BANANA BREAD



Peanut Butter and Jelly Banana Bread image

Provided by Food Network

Time 2h

Yield 1 loaf

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for the pan, at room temperature
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup peanut butter
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
3/4 cup chopped peanuts
3/4 cup strawberry preserves

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter.
  • Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
  • In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts.
  • Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves.
  • Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.

PEANUT BUTTER AND BANANA BURRITO



Peanut Butter and Banana Burrito image

Make and share this Peanut Butter and Banana Burrito recipe from Food.com.

Provided by Charmie777

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 flour tortilla
1 -2 tablespoon peanut butter
1/2 banana, sliced

Steps:

  • Heat tortilla over open flame of burner, till heated thru and pliable, turning once.
  • Quickly spread peanut butter over 1/2 of tortilla, and top with banana slices.
  • Fold in ends or tortilla, and then roll up!
  • Enjoy!

PEANUT BUTTER BURRITO



Peanut Butter Burrito image

Your typical broke college student food: very sweet, very addictive.

Provided by Cumthru$tompn!

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 5m

Yield 1

Number Of Ingredients 3

peanut butter
1 (8 inch) flour tortillas
1 tablespoon vanilla frosting

Steps:

  • Spread peanut butter onto the flour tortilla. Layer vanilla frosting onto the peanut butter; roll up tortilla to make a burrito.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 39.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 334.6 mg, Sugar 10.3 g

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