Original:
2 slices soft whole wheat bread
2-3T peanut butter (plain, cinnamon raisin or chocolate)
1 banana

Mexican Style
1 (8in) whole wheat tortilla
2T creamy peanut butter
1 banana
grape or strawberry preserves(optional)
pinch of chipotle or cayenne pepper (optional)

Burrito: Spread peanut butter on one half of tortilla. Spread jelly on the other half, if using. Place banana on edge of the jelly or plain side and roll up. Consume, pack to go, or toast in a pan.

Quesadilla: Spread peanut butter on one half of the tortilla. Slice the banana into 1/4″ slices and arrange on top of the peanut butter half. Sprinkle chipotle or cayenne powder onto bananas if using. Fold tortilla over and spray the top with cooking spray. Place in a pan preheated on medium-high heat. Flip after about 45 seconds, or until toasted. After another 30 seconds, remove from pan and cut into four wedges. Dip into grape preserves or strawberry yogurt.

Appetizer
2 slices soft whole wheat bread
2T cinnamon raisin peanut butter
1 banana
cinnamon

Toast bread in the toaster. Slice the banana into 1/4″ slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Shake cinnamon on top and cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.

Petits Fours
2 slices soft whole wheat bread
2T dark chocolate peanut butter
1 banana
shredded coconut
cocoa powder

Toast bread in the toaster. Slice the banana into 1/4″ slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Sprinkle shredded coconut over the top and shake cocoa powder on top. Cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.