Indulge in a culinary journey with our delectable banana panini, a harmonious blend of sweet and savory flavors. This versatile sandwich showcases the perfect balance between gooey melted cheese, ripe banana slices, and a hint of cinnamon sugar. Embark on a taste sensation as you explore three irresistible variations: the classic banana and Nutella panini, the indulgent banana and peanut butter panini, and the adventurous banana and bacon panini. Each recipe offers a unique twist, ensuring an unforgettable experience for every palate. Get ready to tantalize your taste buds with this delightful treat, perfect for breakfast, lunch, or a satisfying snack.
Here are our top 7 tried and tested recipes!
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
FRENCH TOAST PANINI WITH GRILLED BANANAS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
- Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
- While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
- Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
GRILLED BANANA AND NUTELLA PANINI
Steps:
- Place the bananas in a bowl and mash until smooth.
- Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
- Heat the grill to medium-high.
- Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.
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.
PEANUT BUTTER AND BANANA PANINI STICKS
Steps:
- Preheat a panini maker to medium heat.
- Spread the peanut butter on one side of each slice of bread. Arrange the banana slices on top of the peanut butter on one of the slices. Top with the other slice of bread to make a sandwich. Butter the outside of the sandwich on both sides.
- Put the sandwich in the panini press and close (do not press on the panini maker or the filling will leak out). Cook according to the panini maker instructions until the bread is lightly browned and crispy. Let cool for 3 to 4 minutes, then slice into sticks and serve.
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!
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
Tips:
- For the best results, use ripe bananas. Overripe bananas will give your panini a sweeter flavor.
- If you don't have a panini press, you can use a grill or a frying pan instead. Just be sure to weigh down the sandwich so that it cooks evenly.
- Feel free to get creative with your fillings. You can add other fruits, nuts, or even savory ingredients like cheese or ham.
- If you're making the panini ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you're ready to eat it, just reheat it in a panini press or in the oven.
Conclusion:
Banana paninis are a delicious and easy-to-make breakfast, lunch, or snack. They're perfect for using up ripe bananas, and they can be customized to your liking. So next time you're looking for something quick and satisfying to eat, give banana paninis a try.
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