Peanut Butter and Sliced Banana on a Toasted English Muffin

One of my favorite breakfasts that I like to start my week off with is my Peanut Butter & Banana English Muffin Sandwich.  It is probably because I love peanut butter and banana so much, but it is such a satisfying way to start the morning!  To make it, I use a Thomas' Light Multigrain English Muffin, 1 tbsp of Skippy Roasted Honey Nut Peanut Butter (which as I mentioned in a previous post, is my all time favorite peanut butter) and 1/2 of a sliced, ripe banana.  Thomas' is a trusted brand of choice for the english muffin, and I especially like the light multigrain one because it is only 100 calories, has 32% daily value of fiber, and is really tasty!

I usually leave the english muffin in the toaster for about 2 and a half minutes, which in my toaster oven  is enough time for it to get warm and fluffy on the inside, with a slight crunch on the outside.  Then, I wait about 30 seconds for it to slightly cool off before I add the tablespoon of peanut butter.  And finally, I top it with sliced banana.  

Since I add the peanut butter while the english muffin is still warm, it gets very melty which makes the peanut butter have an even stronger and more delicious taste.  The banana on top just adds a nice finishing touch to this dish and brings all the flavors together.  I usually end up having this for breakfast every Monday as it is a great way to start off the week!  

If you are like me and like to vary your breakfast options, I would definitely recommend adding this to your rotation!