Banana Peanut Butter Dip
What's better than peanut butter and bananas? Elvis had a peanut butter and banana sandwich almost every day when he was growing up! This creamy dip is bound to become a favorite for serving guests and for everyday snacking!
INGREDIENTS | SERVES 3
- 3 ounces firm tofu
- 1 tablespoon peanut butter
- ½ medium, ripe banana, mashed
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon vanilla extract
- 2 teaspoons sugar
- Ground cinnamon to taste
Drain tofu. Rinse and slice.
Place tofu between layers of paper towels to soak up excess water.
In a small bowl, mash tofu with a fork. Add remaining ingredients, mixing well.
Chill. Sprinkle with cinnamon before serving.
Calories: 108.57
Fat: 5.25 grams
Saturated Fat: 0.93 grams
Carbohydrates: 11.62 grams
Calcium: 197.21 mg
Lactose: 0.0 grams
Peanutty Prattle!
Peanut butter made its public debut alongside ice cream cones, hot dogs, and hamburgers at the 1904 World's Fair in St. Louis. The original patent was held by Dr. John Harvey Kellogg — the same Kellogg whose name adorns cereal boxes in today's supermarkets.
