When I was growing up we had a family snack that we called cheese-and-bacon-things: take a slice of bread, add a slice of cheese, two strips of bacon and put it under the broiler until the bacon is sizzling, the cheese is bubbling and the bread gets dark and crispy around the edges.
Anything under the broiler is delicious, and warm peanut butter even more so.
That’s why when this brilliantly simple five-star recipe landed in my in-box via CHOW, I knew right off the bat it had one-uped the cheese-and-bacon-thing.
This broiled English muffin with peanut butter and banana is a quick and healthy breakfast that feels decadent. And filling. (My daughter calls it a peanut butter banana split.)
Broiled English muffin with peanut butter and banana
Adapted (barely) from CHOW
- English muffin, split with a fork
- 3 Tbsp peanut butter (or almond butter)
- Half a banana, thinly sliced
- 2-3 tsp Crosby’s Fancy Molasses
Split the English muffin with a fork. (My mom taught me that). It makes for a better textured toasted English muffin (the bumpy cut sides crisp up beautifully)
Then pop it in the toaster, but don’t toast it fully.
Spread it with peanut butter, layer on the sliced banana and drizzle with molasses.
Place on a baking sheet, pop under the broiler and broil for 3 to 5 minutes.
One more thing…
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