Cranberry Banana-Nut Breakfast Sandwiches
1 (15.6 oz.) package
1 cup water
2 large eggs
1 banana, sliced
HEAT oven to 375°F. Spray an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Prepare and bake quick bread as directed on package, using water, oil and eggs. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled.
CUT eight 1/2-inch slices from half of loaf (reserve remaining half of loaf for a later use). Spread 4 slices with peanut butter. Top each with banana slices and another slice of bread.
High Altitude (above 3500 ft.):
SEE quick bread mix package for directions.
Serving Size (1 sandwich, 1/4 of recipe), Calories 350 (Calories from Fat 120), Total Fat 14g (Saturated Fat 3g, Trans Fat g), Cholesterol 55mg, Sodium 310mg, Total Carbohydrate 54g (Dietary Fiber 3g, Sugars 27g), Protein 8g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.