
It’s hard to beat the simple comfort of a toasted peanut butter banana sandwich. The outside’s golden and crisp, the inside’s sweet and gooey. Whip this up fast anytime you need a pick-me-up—especially if you love peanut butter and want something that fills you up and feels like a cozy memory.
The first time this happened was at a campsite when plain toast just sounded boring. Now, it’s my go-to Saturday morning thing—especially with some cold milk or a hot mug of coffee.
Tasty Ingredients
- Banana: Gives you a creamy texture and mild sweetness. Make sure the banana’s super ripe—way more flavor that way
- Smooth peanut butter: Creamy, a bit salty, and sweet at the same time. Pick any favorite brand, just make sure it spreads easily
- Mayonnaise: Makes your bread brown up perfectly and brings extra yumminess. Real egg versions taste the richest
- Thick white bread: Toasts up nice and sturdy. Grab some from the bakery if you can for the best crunch
Easy Steps
- Toast It Up
- Heat your skillet to medium-high. Place each sandwich, mayo side down, and cook for two minutes. Check if the bottom’s looking golden, then flip and grill the other side for another two minutes. The peanut butter should just start to melt and the bread is evenly browned
- Stack and Press
- Put the banana-covered slices (mayo out) in your pan. Top with the plain ones, mayo facing out and peanut butter tucked inside
- Slice Your Banana
- Peel and thinly slice your banana. Lay the slices across the peanut butter, covering all the way to the corners but not piling too high
- Spread the Peanut Butter
- On the other side of each slice, smear a layer of peanut butter. Get it edge to edge so every bite hits right
- Cover with Mayo
- Take a spoon and swipe mayonnaise over one side of each bread piece. Cover the whole surface to get that awesome crispy finish

The peanut butter totally wins for me—it melts everywhere and makes each bite perfect with banana. These sandwiches bring back cartoon mornings, and now my kids ask for them every time they finish Saturday soccer.
Save Leftovers
Any extras? Let them cool off first, then wrap up tight in foil. Throw them in the fridge and they’ll still be good for one day. Warm them back up in a skillet or toaster oven so they stay crispy—steer clear of the microwave or the bread goes soft.
Swaps and Alternatives
Roll with sourdough or whole grain to add a little fiber. Prefer some crunch? Grab chunky peanut butter. If peanuts are a problem, almond or sunflower butter will do the trick just fine.
How to Serve
Make fun strips for little ones or slice into triangles for packed lunches. Pair with berries on the side or pour honey over for something different. Feeling extra? Dust with cinnamon or shake on a little powdered sugar.

How It Got Popular
Peanut butter mixed with banana showed up in American kitchens by the 1950s or so. Inspired by classic lunches and supposedly loved by Elvis, it’s an old-school comfort food that just stuck around.
Common Recipe Questions
- → How do you get the bread golden and crispy?
Just slather mayo on the outside before tossing it on the heat. Keep it on medium-high and your bread will come out crunchy and gorgeous.
- → Can I use a different nut butter?
Go for it! Almond, cashew, or even sunflower seed butter work if you’re after something new or avoiding peanuts.
- → What type of bread works best?
Thick white slices hold up great, but feel free to switch in whole wheat or brioche for something different.
- → Is it possible to prepare this without a griddle?
No griddle? No biggie. Just heat up a skillet, flip with a spatula, and grill each side till it turns that awesome golden color.
- → Can this dish be made vegan?
Of course! Use vegan mayo and swap in dairy-free bread. That’ll make everything plant-based and good to go.