Writing about what feeds me.
Simple story: Arnel came home with some Breyer’s Vanilla Ice Cream. We had just finished watching the David Fincher/Daniel Craig version of “The Girl With The Dragon Tattoo” and I was about to make a PB&J with my whole wheat English muffins (as tends to be my usual late-night snack these days). I looked at our fruit basket and commented on how the bananas, although still slightly green, are fully ripe and ready to eat. A few small wheels and cogs turned in my brain…
…I toasted my English muffin twice to make it extra crispy (it charred a little on one edge).
I spread peanut butter on one half and lots of whole-fruit raspberry jelly on the other, slapped the sides together and then, deciding that this experiment was far too interesting to not share, cut the mini sandwich in half.
I pulled the two sides of the half sandwiches apart and laid them across from each other, positioning a half of a banana in the middle.
A few small scoops of Breyer’s Vanilla to hug both sides and the top of the banana, and Voila!!
– Peanut Butter
– Whole-Fruit Jelly
– Breyer’s Vanilla Ice Cream
– (Whole wheat) English muffin
– Chocolate sauce on top would be a nice addition, at least as far as aesthetics (to me) are concerned.
– The extra crispy, toastiness of the bread is key. A Belgian waffle would be an AMAZING substitute!
– Whipped cream and some chopped nuts would of course set this off completely as a true “banana split”… well, then again, you could also split the banana in half too?