1 Place the peanuts in a warm frying pan and cook for 2-3 minutes, shaking the pan frequently. Using a bread knife, cut two slices of bread from the loaf. Butter the bread on one side. 2 Tip the nuts into a clean towel and rub to remove the skin. Transfer the peanuts to a food processor (youll need a good blade for this) and whiz until very finely chopped. 3 Add 25g/1oz butter, cinnamon and salt and whiz again until well blended. Break the banana into pieces and mash with a fork. 4 Turn the bread so the buttered side is down and spread the peanut butter on one slice of the bread. 5 Spread the banana on to the other piece of bread and sandwich both together so the butter is on the outside. Heat a large frying pan. 6 Sprinkle the bread with sugar and cook in the pan for 2-3 minutes on each side until golden brown. 7 For the Milkshake: Place the raspberries and sugar in a blender and blitz for a few seconds. Add the milk and whiz again, then pour into a large milkshake glass. 8 Scoop out a ball of ice cream and drop it into the mil shake. Add some straws to serve. Drain the sandwich briefly on kitchen paper, cut and arrange on a plate. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 189 (76%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 55.8mg||17 %|
|Sodium 155.2mg||5 %|
|Potassium 94.9mg||2 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.5g|
|Protein 1.5g||2 %|
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Calories per serving: 249
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