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Ingredients
8 slices high-quality multigrain country bread
6 tablespoons butter, at room temperature
8 teaspoons sugar
2 very ripe bananas, peeled and thinly sliced
4 large pinches ground cinnamon
4 pinches ground ginger
4 pinches fleur de sel
8 teaspoons sweetened condensed milk
1 tablespoon lemon zest for garnish (optional)
Nutritional analysis per serving (4 servings)
57 grams carbs; 50 milligrams cholesterol; 438 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 4 grams fiber; 372 milligrams sodium; 8 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a sandwich griddle or a large skillet on medium-high. Spread butter on one side of each bread slice, using equal portions butter. Sprinkle 1 teaspoon sugar evenly over each side.
- Step 2
Place four bread slices on a work surface, butter-and-sugar side down. Place bananas in equal portions on the slices, leaving a ¼-inch border. Sprinkle a large pinch of cinnamon, a pinch of ginger and a pinch of fleur de sel on each slice, and then drizzle 2 teaspoons condensed milk over the slice.
- Step 3
Top each sandwich with a slice of bread, butter-and-sugar side up. Transfer sandwiches to griddle and cook until edges are crisp and well browned and sandwiches are warmed through, about 4 minutes. (Alternatively, cook sandwiches in skillet, using a large spatula to gently compress them and brown them evenly, about 2 minutes on each side.) Garnish with lemon zest, and serve hot.
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