Fried PB and Banana Sandwich

PB and banana sandwich

Fried PB and Banana Sandwich

Dough –
½ cup Sierra baking mix*
½ cup all-purpose flour
1 Tbsp or 1 packet cooking oil

Mix all with about ½ cup water to make a sticky dough; divide into two equal portions; let sit for about 15 minutes. (This can be done a zip top bag, or a bowl)

Bananas –
4-6 Tbsp dehydrated bananas*
2-3 Tbsp cold water

Mix thoroughly. (Do this in a snack size zip top bag)

Peanut butter –
4-6 Tbsp dry PB mix**
2-3 Tbsp cold water

Mix thoroughly. (Do this in snack size zip-top bag)

Cooking directions:
Lightly oil frying pan. Spread one ball of dough out on the frying pan, like you are making a pancake or pizza. Spoon the banana and peanut butter on top. Spread remaining dough on top, and enclose the PB and bananas entirely in the dough.
Fry like a pancake, or cover and bake over medium heat for a few minutes and then flip, re-cover and bake. Cook until the dough feels firm but not dried out. Remove from heat and let sit for a few minutes. Cut and enjoy!
Other variations: You can use the PB and bananas as a topping for pancakes. Add some other things such as fruits and/or nuts to the inside of the sandwich to change the taste and calories. Add more PB for higher calories, too.

Notes:
*NOLS’s Sierra Mix is their version of Bisquick. A batch is made by mixing 4 cups flour, 2 1/2 Tbsp baking powder, 1/4 cup powdered milk, 2 tsp salt.
**I made my own dehydrated bananas. I mash the bananas and dry at 135° degrees until thoroughly dry. This makes a banana “leather”, and then I pulse in a blender to make a fine powder. You can add 1/8 tsp of vanilla per banana to the banana mixture prior to drying for a little extra flavoring. I’m sure freeze dried banana mixes could work, too.
***I used PB powder from Costco. Can use fresh PB or packets, too. Note from Sarah: You can also find it in packets now!
(I’m not sure if combining the dried PB and dried bananas and mixing all together with the water would be a problem. I doubt it, and would save on clean up.)

Recipe developed and photo by Michael (SoCalMike).