Peanut Butter and Banana Empanada Sandwiches

4 Comments

This post may contain affiliate links. Please read our disclosure policy.


These empanada sandwiches are a fun take on classic Uncrustables. They are quick to come together, freezer-friendly, and don’t require any special tools to make!

Peanut butter and empanada sandwiches served with raspberries

Uncrustables are prepackaged sandwiches sold without the crust in the freezer section of most supermarkets and make for a convenient, quick lunch. They are so easy to make yourself at home and these little empanadas are a fun variation of them! They freeze well and you can fill them with allergy-friendly options, making them perfect to send for school lunches!

What You’ll Need

Here is what you’ll need to make these peanut butter and banana empanada sandwiches:

Ingredients to make peanut butter and banana empanada sandwiches. See recipe card for detailed ingredient quantities.
  • Banana: The main source of sweetness for these sandwiches.
  • Peanut Butter: For added healthy fats. You may replace it with a nut-free alternative.
  • Bread Slices: I used whole wheat bread, but you may use any other type of sandwich bread.

Step By Step Instructions

  1. Cut circles out of slices of bread using a cup.
  2. Spread a thin layer of peanut butter in the center of the bread circle, leaving off a little space around the ends.
  3. Add 3-4 thin slices of banana on one end of the bread.
  4. Fold over the bread and press down the sides to seal.
  5. Use a fork to seal the edges on both sides.
Steps to make peanut butter and banana empanada sandwiches. Specifics provided in recipe card.

Ingredient Substitutions

  • Peanut butter: You may replace the peanut butter with another nut butter or a seed-based butter such as sunflower butter. A seed-based butter would be best to use if sending these for a school lunch.
  • Banana: The banana may be replaced with another fruit like strawberries, a fruit jam, or with cream cheese.
Peanut butter and banana empanada sandwiches served with banana and raspberries

Storage Instructions

These empanada sandwiches are best eaten fresh but can be stored in the fridge, although they may get soggy depending on the fillings that you use. To freeze, individually wrap each empanada and store them in a freezer-safe Ziploc bag for up to 3 months.

Peanut butter and empanada sandwiches. Served with a side of raspberries.

Recipe Notes

  • You may use this same method to make DIY full-sized Uncrustables. Simply use two circles from two slices of bread for one sandwich and seal the entire circumference of the circle with a fork. If you prefer to use an actual mold, these sandwich molds are great to make different shapes!
  • If the sandwich is hard to close when you are pinching to seal it with your fingers, dab a little water on the edges to add a little stickiness.

You may also like:

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Peanut butter and empanada sandwiches. Served with a side of raspberries.
4.88 from 8 votes

Peanut Butter and Banana Empanada Sandwiches

These empanada sandwiches are a fun take on classic Uncrustables. They are quick to come together, freezer-friendly, and don’t require any special tools to make!
Prep: 5 minutes
Total: 5 minutes
Servings: 2 servings

Ingredients 

  • 2 slices of bread
  • 2 tbsp smooth peanut butter
  • ½ banana, thinly sliced

Instructions 

  • Cut circles out of slices of bread using a cup.
  • Spread a thin layer of peanut butter in the center of the bread circle, leaving off a little space around the ends.
  • Add 3-4 thin slices of banana on one end of the bread.
  • Fold over the bread and press down the sides to seal.
  • Use a fork to seal down the edges on both sides.

Notes

  • You may use this same method to make DIY full-sized Uncrustables. Simply use two circles from two slices of bread for one sandwich and seal the entire circumference of the circle with a fork. If you prefer to use an actual mold, these sandwich molds are great to make different shapes!
  • If the sandwich is hard to close when you are pinching to seal it with your fingers, dab a little water on the edges to add a little stickiness.

Nutrition

Calories: 391.87kcal, Carbohydrates: 47.44g, Protein: 14.48g, Fat: 18.24g, Saturated Fat: 3.88g, Polyunsaturated Fat: 5.47g, Monounsaturated Fat: 8.13g, Trans Fat: 0.02g, Sodium: 438.11mg, Potassium: 520.82mg, Fiber: 5.8g, Sugar: 13.57g, Vitamin A: 38.88IU, Vitamin C: 5.24mg, Calcium: 93.99mg, Iron: 2.72mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    So simple, yet so tasty. You can make these so quickly, always have the ingredients on hand, but it still feels like a special handheld food for littles.