Ingredients:

  • 4 slices sturdy sandwich bread (sourdough, brioche, or whole wheat) — about 8 oz / 225 g total
  • 1/2 cup (8 tbsp) smooth or crunchy peanut butter — 128 g
  • 2 medium ripe bananas, peeled and thinly sliced on the diagonal — about 240 g total
  • 2 tablespoons butter or neutral oil for brushing (1 tbsp per outer side) — 28 g
  • 2 teaspoons honey (optional) — 10 ml
  • 1/4 teaspoon ground cinnamon (optional) — 1 g
  • Pinch of flaky sea salt (optional) — to taste
  • Optional add-ins: 2 tablespoons chocolate chips or chopped dark chocolate (18 g), or 2 slices crispy bacon cooked and halved, or 2 tablespoons jam (30 g)

Instructions:

  1. Preheat the waffle iron to medium–high following the manufacturer's instructions and lightly grease the plates if not non-stick. Lay out bread, peanut butter, banana, and any optional fillings.
  2. Spread peanut butter evenly on one side of two bread slices (about 2–3 tablespoons per slice). If using honey, jam, or chocolate, add it now: drizzle honey or spread jam over the peanut butter, or scatter chocolate chips. Arrange banana slices in a single slightly overlapping layer and sprinkle cinnamon if using. Top with remaining bread slices and press lightly to seal.
  3. Lightly brush or spread butter (or spray oil) on the outside faces of both assembled sandwiches to ensure a golden, crisp finish.
  4. Place one sandwich on the preheated waffle iron with the buttered side down. Close the lid gently and cook about 3–4 minutes until the bread is golden brown, crisp, and the waffle pattern is pronounced; adjust time based on your iron depth. Remove carefully and repeat with the second sandwich.
  5. Transfer the cooked sandwich to a cutting board and let rest 1 minute to allow fillings to settle. Cut diagonally into halves and finish with a pinch of flaky sea salt or dusting of powdered sugar if desired. Serve warm.