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Sunbutter Banana DIY Uncrustables

Sunbutter Banana DIY Uncrustables

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A deliciously creamy, sweet-and-savory, nut-free sandwich option for kids! How to make uncrustables at home using just a biscuit or cookiecutter & a fork to crimp the bread around the edges.
Course Lunch & Dinner
Cuisine American
Keyword diy uncrustables, homemade uncrustables, how to make uncrustables, nut free uncrustables, sunflower seed butter uncrustables
Prep Time 5 mins
Total Time 3 mins
Servings 1 sandwich
Calories 238
Author Alyssia Sheikh

Ingredients

Sunbutter Banana Uncrustables

  • 2 slices whole wheat bread, or bread of choice
  • 1-2 Tbsp sunflower seed butter
  • ¼–½ banana, mashed

Equipment

Instructions

  • Depending on the size of your bread, roll out gently with a rolling pin to ensure each slice is large enough to fit the shape of your cookie cutter.
  • Use a 3-inch circular cookie/biscuit cutter to cut out DIY uncrustables shape.
  • Spread sunflower seed butter onto both cut-out bread circles—a thick layer on one slice, and a thinner layer on the other slice.
  • Mash banana and dollop onto piece of bread with the thicker layer of sunflower seed butter. Top with other bread slice and crimp edges together with a fork to seal.
  • (Or, you can assemble your sandwich and then use an uncrustables sandwich cutter to do the cutting & crimping all in one!)
  • To freeze, place all DIY uncrustables on a flat baking sheet and freeze for 2-3 hours. Once frozen, transfer into individual freezer-safe bags or containers and store in the freezer up to 2 months.

Notes

Save any excess bread and crust to use for breadcrumbs or homemade croutons—or snack on them as you prep lunch!
*Nutrition provided is a best approximation, based on the above ingredient amounts and an estimate of the bread/crust cut away in the prep process!

Nutrition

Serving: 1sandwich | Calories: 238kcal | Carbohydrates: 33g | Protein: 8g | Fat: 10g | Fiber: 5g | Sugar: 11g