Published: August 18, 2007 08:57 pm            

Make a hunka hunka banana love

Although urban legends about Elvis are plentiful, one story that has been established as factual is his love for fried peanut-butter-and-banana sandwiches. In honor of Elvis Week, which occurred in Memphis last week to commemorate the 30th anniversary of Elvis’ death, The News Courier compiled these recipes for banana sandwiches.

The first recipe is the famous one used by Elvis’ cook to make his favorite midnight snack. Warning: Made with bacon fat, these sandwiches have about 35 grams of fat each (legend says Elvis ate 10 to 15 at one time).

Add a little flavor to any of these recipes by using chocolate chip, raisin or cinnamon bread.





Elvis’ Fried Peanut Butter and Banana Sandwich



2 slices of white bread

2 tablespoons of smooth peanut butter

1 small ripe banana mashed

2 tablespoons butter



Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Melt the butter (or to be truly Elvis-like, melt bacon fat), over low heat in a small frying pan. Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.





Cheese and Banana Sandwich

Caramelize bananas cut in halves, sprinkle cinnamon

Toast bread with white fresh cheese

Add bananas to melted cheese sandwich



Sweet Cottage Cheese and Banana Sandwich

1/2 cup cottage cheese

2 teaspoons honey

1 banana, sliced

2 slices of white bread



Emeril's Peanut Butter and Banana Sandwich

4 cups unsalted peanuts

1/2 cup vegetable oil

1 teaspoon salt

1/4 cup granulated sugar

6 medium bananas

1 loaf Chocolate Chip Sandwich Bread



Preheat the oven to 350 degrees F. Place the peanuts on a baking sheet and place in the oven. Cook until the peanuts are toasted, about 6 to 8 minutes. (Shake the pan a couple of times, for overall browning). Remove the pan from the oven and place the peanuts in a food processor while they are still warm. Add the oil, salt and sugar. Process until smooth. Remove the ends of the bread and cut into slices 1/4-inch thick. Using a toaster, toast each slice until golden. To assemble, spread some of the peanut butter over each slice of bread. Peel and slice the bananas, 1/4-inch thick. Lay the slices of bananas over the peanut butter. Put 2 pieces of bread together, forming the sandwich.



Fried bacon, peanut butter and banana sandwich

2 slices of white bread

3 tbsp of smooth peanut butter

1 small ripe banana, mashed

6 rashers of unsmoked streaky bacon

2 tbsp butter



Fry the bacon in a small pan on a medium heat. Place the cooked rashers on kitchen paper but make sure to reserve the residual bacon fat in the frying pan. Spread the peanut butter on one slice of bread and the mashed banana on the other. Place the bacon rashers in between. Press the slices gently together. Place the sandwich in the pan and fry until golden brown on both sides. Wash down with a glass of buttermilk.

        

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