Scrambled Banana Sandwich

Scrambled Banana Sandwich
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 (I used Skippy Natural) 2 wheat English muffins
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 2
vegetarian white meat free tree nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • 4 tablespoons peanut butter
  • 1 tablespoon maple syrup
  • 1/4 cup soy milk
  • 1 large banana
  • 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

Method . . . 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.