Ingredients with Measurements:
- 2 bananas
- 2 tablespoons peanut butter
- 2 tablespoons jelly (your choice of flavor)
- 2 tablespoons granola
- 1 tablespoon honey
- 1 tablespoon chopped peanuts
Special equipment needed:
- Aluminum foil
- Baking sheet
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Cut the bananas in half lengthwise, leaving the skin on.
c. Using a spoon, gently scoop out a small amount of the banana flesh to create a hollow space in the center of each half.
d. Spread 1 tablespoon of peanut butter and 1 tablespoon of jelly into each hollowed-out banana half.
e. Sprinkle 1 tablespoon of granola on top of each filled banana half.
f. Drizzle ½ tablespoon of honey over each banana half.
g. Wrap each banana half in aluminum foil, making sure to seal the edges tightly.
h. Place the wrapped banana boats on a baking sheet and bake for 10-12 minutes, or until the bananas are soft and the filling is melted.
i. Remove from the oven and carefully unwrap the foil.
j. Sprinkle ½ tablespoon of chopped peanuts on top of each banana boat.
k. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F
Serving size:
2 servings
Nutritional information:
Calories per serving: 310
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 120mg
Total carbohydrates: 49g
Dietary fiber: 5g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- Almond butter or sunflower seed butter can be substituted for peanut butter.
- Any flavor of jelly or jam can be used.
- Chopped almonds or walnuts can be substituted for chopped peanuts.
Variations:
- Add sliced strawberries or blueberries on top of the banana boats before baking.
- Use Nutella instead of peanut butter for a chocolate twist.
- Top with shredded coconut or chocolate chips.
Tips and tricks:
- Make sure to wrap the banana boats tightly in foil to prevent the filling from leaking out.
- Use ripe bananas for the best flavor and texture.
- Customize the recipe with your favorite nut butter and jelly flavors.
Storage instructions:
These banana boats are best served immediately, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the banana boats in foil and bake in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the banana boats on a plate with a drizzle of honey and a sprinkle of chopped peanuts on top.
Garnishes:
Chopped peanuts, shredded coconut, or chocolate chips can be used as garnishes.
Pairings:
These banana boats pair well with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad for a balanced breakfast or snack.
Troubleshooting advice:
If the filling leaks out of the banana boats, try wrapping them more tightly in foil or using less filling.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
Peanut butter and jelly sandwiches have been a popular American snack since the early 1900s.
Flavor profiles:
This recipe combines the sweet and creamy flavors of peanut butter and jelly with the natural sweetness of ripe bananas.
Serving suggestions:
These banana boats are perfect for breakfast, a midday snack, or a sweet treat after dinner.
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