Peanut Butter Banana Sandwiches (Wayne Harley Brachman) Recipe

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Peanut Butter Banana Sandwiches (Wayne Harley Brachman)
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  1. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
  2. In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
  3. Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
  4. Peanut Butter Buttercream:
  5. Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
  6. Chocolate Fudge Sauce:
  7. Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 937.79 Kcal (3926 kJ)
Calories from fat 442.65 Kcal
% Daily Value*
Total Fat 49.18g 76%
Cholesterol 127.35mg 42%
Sodium 399.77mg 17%
Potassium 1003.36mg 21%
Total Carbs 120.3g 40%
Sugars 63.51g 254%
Dietary Fiber 9.14g 37%
Protein 17.15g 34%
Vitamin C 9.4mg 16%
Vitamin A 0.3mg 9%
Iron 5.7mg 32%
Calcium 85.5mg 9%
Amount Per 100 g
Calories 290.06 Kcal (1214 kJ)
Calories from fat 136.91 Kcal
% Daily Value*
Total Fat 15.21g 76%
Cholesterol 39.39mg 42%
Sodium 123.65mg 17%
Potassium 310.34mg 21%
Total Carbs 37.21g 40%
Sugars 19.64g 254%
Dietary Fiber 2.83g 37%
Protein 5.31g 34%
Vitamin C 2.9mg 16%
Vitamin A 0.1mg 9%
Iron 1.8mg 32%
Calcium 26.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.1
  • 27

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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