Scrambled Banana Sandwich
What you'll need for TWO breakfast sandwiches: 1 large banana, 1/4 cup unsweetened coconut, 3 tablespoons soy milk (or almond milk), 1 tablespoon maple syrup, Peanut butter, 2 wheat English muffins
What you'll need for TWO breakfast sandwiches: 1 large banana, 1/4 cup unsweetened coconut, 3 tablespoons soy milk (or almond milk), 1 tablespoon maple syrup, Peanut butter, 2 wheat English muffins
- Carbohydrate 54.5354 g
- Cholesterol 0 mg
- Fat 18.0092 g
- Fiber 6.43499987781048 g
- Protein 14.604 g
- Saturated Fat 3.60655 g
- Serving Size 1 1 Serving (197g)
- Sodium 376.7 mg
- Sugar 48.1004001221895 g
- Trans Fat 1.39923 g
- Calories 412 calories
Step-by-step
- Toast the English muffins.
- Then in the bowl of an electric mixer (or you can certainly do this by hand), combing/mash together the banana, coconut, soy milk, and maple syrup. Combine until egg-y, if that makes sense. You want only a few lumps.
- Then in a small pan over medium heat, pour the banana mixture in and scramble until ever-so lightly browned. Divide into two equal portions.
- Spoon onto English muffins and spread the other side with peanut butter (to your liking). I found it helpful to lay out a piece of tin foil for mine -- because I quickly transported it to work with me.
Applying high heat directly to fruit purees usually results in an instant burnt layer before the moisture has time to evaporate. Cooking this mixture requires maintaining a medium heat setting to gently reduce the liquids without scorching the natural sugars present in the maple syrup and fruit. Mash the banana thoroughly with the soy milk and sweetener until the texture resembles beaten eggs, retaining only a few small lumps for structural variation. When pouring the batter into the hot pan, keep the movement gentle rather than aggressive, allowing light browning to occur over approximately five to six minutes. Preparing components in advance demands attention to storage conditions, as cut bananas oxidize rapidly when left exposed to ambient air. Toasting the English muffins just before assembly creates a crisp barrier that prevents the soft fruit spread from making the bread soggy during transport. Natural nut butters provide a dense, fatty contrast to the sweet fruit layer, anchoring the sandwich with enough protein to balance the carbohydrates from the wheat muffins.
