Pinterest can be a great source of inspiration. It’s where I found this particular recipe titled Almond Butter & Banana Sandwich.
However, I feel like it’s more like a split than a sandwich. As the two pieces aren’t going back together in a stack, they remain in a split position.
Using staple ingredients you should find in your pantry, there shouldn’t be any reason why couldn’t make it.
You could have it for breakfast, or as a pre-race meal.
It’s rich in flavour, so if you are craving a sugar hit while your Whole30 challenge give this a go.
It’s also quick, as it can be whipped up in a jiffy.
Don’t have almond butter, use peanut butter, or sun butter as an alternative.
The original recipe can be found here.
I have modified it to make it Whole30 approved.
Almond Butter & Banana Split
Recipe Type: Breakfast, Dessert
Prep time: 5 mins
Total time: 5 mins
- 1 small/medium banana
- 1 TBSP almond butter
- 1 Tsp Tahini
- 1/4 cup blueberries
- 1 Tsp dessicated coconut
- Peal the banana, and slice lengthways
- Mix the almond butter and tahini, and spread on the banana
- Cover with blueberries
- Sprinkle with dessicated coconut
Use fresh blueberries if they are available.
Frozen blueberries can be used, but allow time for them to defrost.
Dried fruit, like sultana’s or dates are a great alterative if you are in a pinch.
Anyway here is my result, it’s from twitter, but it gives you a result of how it turned out the 1st time I made it
— Matilda Iglesias (@MatildaIglesias) November 4, 2013
It’s easy to yuck someone else’s yum.
Miles thought what I was eating was gross. To be honest it didn’t visual look appealing.
Giving him the opportunity to have a taste, he took one bite and then proceeded to wanted his own or the rest of mine.
This is all happening as Kayla is hoeing into the last banana.
Luckily she only ate half, so I made a version for him.