BANANA PANINI
Try these sweet sandwiches with white bread or challah. Serve as a breakfast treat or a no-bake dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Spread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread.
- In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.
Nutrition Facts : Calories 400 g, Fat 20 g, Fiber 4 g, Protein 6 g, SaturatedFat 9 g
PEANUT BUTTER AND BANANA PANINI
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Lay out the bread slices and spread them both with peanut butter. Lay the banana slices on one piece of bread. Press the 2 slices together.
- Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
- Sprinkle with powdered sugar, cut in half and serve!
GRILLED BANANA PANINI
Steps:
- Run a knife around edges of angel cake and turn it out onto a work surface. With a large serrated knife, cut cake horizontally into three equal layers, reserving top layer for another use or slicing it to grill along with panini. Place middle cake layer on a piece of foil large enough to hold it.
- Peel bananas, leaving them lying in peel for ease of handling and slice thinly on bias. Pick up one banana with both hands, holding slices together, and place on cake, spreading slices to cover half of cake ring. Repeat with other banana so you have a cake ring topped with a ring of bananas. Sprinkle with dessert wine, if using, and top with bottom cake layer.
- Use foil to cover the outside of a very heavy skillet, such as cast iron or enameled cast iron with a heat-proof handle. This will protect it from soot. Place skillet on grill and allow to heat on medium-high. When it's hot, add two tablespoons of the butter, spreading it with a spatula to coat skillet as it melts. Using your hands or two spatulas, carefully lift banana-filled panini into skillet. Use spatula to press edges firmly to give panini a uniform edge and re-adhere ragged pieces. Put a second heavy, heat-proof skillet on top of cake and press firmly to compact panini.
- Close grill and let panini toast on medium to medium-high until golden brown and crisp. Check periodically by lifting the edge with a spatula. Depending on how hot your grill is and how heavy the skillet, the butter can start to burn. With two spatulas, remove panini to foil piece and melt the rest of the butter in skillet, spreading it around with spatula to coat skillet evenly.
- Turn untoasted side of panini into skillet and return heavy skillet to the top, pressing again to compact. Toast until crisp and golden and bananas are soft - about another 10 minutes. Remove panini to a serving plate and serve in slices or on a bed of fresh seasonal fruit, if desired.
CREAMY BANANA FOSTER DESSERT PANINI
Slices of Italian bread do dessert duty in this chocolatey panini-a simple but clever adaptation of the restaurant favorite, Bananas Foster.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings, 1/2 sandwich each
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Mix cream cheese and sugar in medium bowl until blended. Stir in bananas and chocolate; spread onto 4 bread slices. Cover with remaining bread slices.
- Brush both sides of sandwiches with butter.
- Grill 2 min. or until golden brown. Cut in half.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BANANA TOFFEE PANINI
How could such a creation exist?? Only by the hands of CIA graduate Hedy Goldsmith of Michael's Genuine Food and Drink of Miami fame. She serves it there with a mini chocolate caramel ice cream sundae. OMG. If you don't have a panini press, use a heavy non-stick or cast-iron skillet and weight the sandwich with another heavy skillet, maybe even with a can of soup or something for added pressure. Flip the sandwich and repeat to brown the other side.
Provided by Raquel Grinnell
Categories Dessert
Time 20m
Yield 4 panini, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a panini press. Prepare the bread: Mix the sugar and cinnamon in a small bowl and set aside. Butter one side of each slice of bread and dust lightly with the cinnamon sugar mixture.
- To assemble the sandwiches, turn the bread sugared side down and set four slices aside. Spread the dulce de leche over the remaining four slices, then cover each with four slices of banana. Sprinkle each slice with toffee pieces and fleur de sel. Drizzle about 2 teaspoons of the sweetened condensed milk over each slice, then top with the reserved brioche to make four panini.
- Place a sandwich in the panini press and cook until crisp and caramelized. Cut the sandwich into quarters, top with powdered sugar and repeat with the remaining panini. Serve with chocolate sauce on the side.
Nutrition Facts : Calories 1155.3, Fat 35.6, SaturatedFat 19, Cholesterol 66.5, Sodium 1554.3, Carbohydrate 188.6, Fiber 11, Sugar 55.4, Protein 22.8
CHOCOLATE-BANANA CROISSANT PANINI
Make and share this Chocolate-Banana Croissant Panini recipe from Food.com.
Provided by KelBel
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat an electric panini maker to medium.
- Lay the bottom half of each croissant, cut side up, on a clean work surface.
- Sprinkle with about two-thirds of the chocolate, dividing equally.
- Arrange the banana slices on top, then sprinkle with the remaining chocolate.
- Place the top half of each croissant, cut side down, on top.
- Place the sandwiches on the preheated panini maker and close the lid. Cook until the chocolate is melted and the tops are golden, 5 to 7 minutes.
Nutrition Facts : Calories 412.2, Fat 20.6, SaturatedFat 11.7, Cholesterol 38.2, Sodium 427.7, Carbohydrate 55.5, Fiber 4.5, Sugar 28.1, Protein 6.4
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