Egg Dipped Peanut Butter and Banana Sandwiches

Scrumptious yet simple, kids of all ages will love this new approach to an old favourite.

  • Prep time: 5 min
  • Makes: 4 servings
  • Cook time: 6 min

Nutritional Information


  • Calories
  • Fat
    21 g
  • Cholesterol
    53 mg
  • Carbohydrates
    46 g
  • Dietary Fibre
    4 g
  • Protein
    18 g
  • Potassium*
    486 mg
  • Calcium
    68 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/2 cup / 125 ml crunchy or smooth peanut butter
8 slice / 8 slice white or whole wheat bread
2 small bananas, peeled and thinly sliced
1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1 tsp / 5 ml vanilla (optional)
pinch salt


  1. Spread peanut butter over one side of each slice of bread. Top four of the bread slices evenly with banana slices. Form into sandwiches using remaining bread slices.

  2. Whisk liquid eggs with vanilla (if using) and salt; set aside. Heat large nonstick skillet sprayed with cooking spray over medium heat.

  3. Dip each sandwich into egg mixture; place in pan in batches. Cook 2-3 minutes per side or until golden brown.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

To thicken and add richness to soups or sauces, combine 1/4 cup/50 ml cream with 1 egg yolk.

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