Ingredients:

  • 2 slices thick-cut Brioche or Challah Bread
  • 1 Tbsp Unsalted Butter, softened
  • 2 Tbsp Creamy or Crunchy Peanut Butter
  • 1 small Ripe Banana, sliced thinly
  • 1 tsp Runny Honey or Maple Syrup
  • Pinch Flaky Sea Salt (Optional)

Instructions:

  1. Heat the Iron: Preheat your waffle iron to a medium setting (or medium-high). Lightly mist the plates with non-stick spray or brush with melted butter.
  2. Slice and Prep: Slice the banana into coins about 3-4mm thick. Ensure the butter is sufficiently soft for easy spreading.
  3. Spread the Base: Take both slices of bread. Spread 1 tablespoon of peanut butter evenly across the face of each slice.
  4. Layer the Filling: On one slice, shingle the banana coins evenly across the peanut butter. Drizzle the honey or maple syrup over the bananas. Add a tiny pinch of flaky sea salt if using.
  5. Close and Seal: Place the second slice of bread (PB-side down) onto the banana layer. Gently press the sandwich together.
  6. Butter the Exterior: Spread a thin, even layer of the remaining softened butter across both exterior surfaces of the sandwich. This is vital for achieving the golden, crisp crust.
  7. Cook the Sandwich: Carefully place the buttered sandwich into the preheated waffle iron. Gently close the lid, pressing down firmly.
  8. Monitor Doneness: Cook for 3–4 minutes undisturbed. The sandwich is ready when the crust is deep golden brown, slightly crisp, and the steam production has significantly lessened.
  9. Remove and Rest: Use a non-scratch spatula to carefully lift the sandwich from the iron. Allow the sandwich to rest for 30–60 seconds before slicing diagonally. Serve immediately while the filling is molten.