Not gonna lie, I was a little surprised by how great this sandwich turned out.
All the flavors worked together like they had known each other all their lives. The sandwich was creamy, full of flavor, and just the right amount of sweet.
I used sprouted grain bread, but if you’re looking for something more substantial (like post-long run meal substantial), use a bagel instead. I’m thinking cinnamon raisin, and that is a nice thought indeed.
The key to this sandwich is to spread on the nut butter and cream cheese mixture while the bread is still warm. The result is messier, but the flavors really blend together and it’s so worth it. This banana breakfast sandwich is part of the Top 10 Foods for Runners series. Week 9, to be precise. Week 9 is all about bananas and how they can help you as an athlete. Check out the full post here!
Banana breakfast sandwich
Ingredients
- 4 slices sprouted wheat bread
- 1 banana, slices
- 4 tbsp nut butter
- 2 tbsp cocoa powder
- 4 tbsp cream cheese
- 1 tbsp honey
- 1 tsp cinnamon
Instructions
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In a small bowl, combine nut butter and cocoa powder. Set aside.
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In a small bowl, combine cream cheese, honey, and cinnamon. Set aside.
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Toast bread. While still warm, spread nut butter mixture on two slices and the cream cheese mixture on the other two slices. Add banana slices and put together the two sandwiches. Enjoy warm.
