If you want an extra credit late-night snack, you’ve come to the right place with this sandwich.
- 2 slices of hearty bread
- 2 cups roasted unsalted peanuts
- 2 teaspoons ground cinnamon
- 1 tablespoon agave syrup or honey
- ½ teaspoon salt
- 2-3 tablespoons peanut oil
- ¼ cup raisins
- 1 banana, sliced on the bias
- 2 tablespoons butter
- 1 tablespoon sugar
- splash of rum
- Add the peanuts to a food processor. Process the peanuts until they start to resemble a paste but are not completely smooth, about 30-45 seconds. To the peanuts add the cinnamon, agave, and salt. Process until combined, about 15 seconds. With the processor still running, slowly drizzle in the peanut oil. You will see the peanut butter start to form almost instantly. Process until you reach the desired level of smoothness. Add more oil if you want a smoother texture. Finally, add the raisins and pulse the food processor a few more times until just combined. Reserve the peanut butter until you are ready to assemble your sandwich.
- Place two slices of bread in a toaster, and while the bread is toasting make the banana flambé.
- Slice a banana into ½-1-inch slices cut on the bias. Over medium high heat, add the butter and sugar to the pan. Once the butter has melted and the sugar has dissolved, about 1-2 minutes, add the sliced bananas to the pan. Brown the banana in the butter and sugar mixture for about a minute per side, or until nicely browned. Once the banana has started to caramelize, add a large splash of rum. Slightly tilt the pan towards the flame if using a gas stove, or using a match, carefully light the rum in the pan. Watch out, there will be a big flame. The flame will quickly go out on its own, burning off the alcohol.
- Spread one slice of the toasted bread with the peanut butter. Top the peanut butter with the banana, and place the second slice of bread on top of the banana. Slice the sandwich and serve while hot!