Total Time
5mins
Prep 5 mins
Cook 0 mins

This is a terrific variation on a PB&J sandwich- or pitawich!- when you have fresh raspberries...

Ingredients Nutrition

Directions

  1. Spread the peanut butter, fairly thickly, on 1 half of the inside of the pita.
  2. In a bowl, mash the raspberries into jam. You can add some honey at this point if you like. Spread the berry mush over the peanut butter.
  3. Thinly slice the banana so it's layered evenly on top of the "jam". Fold the plain pita half over the filling and eat like a taco!

Reviews

(4)
Most Helpful

My son is peanut allergic so I will be subbing Soy Nut Butter but I KNOW he will LOVE LOVE LOVE this! He's such a "P" B& J kid!!

LauraB7691 September 03, 2008

OMG, I am SO glad you posted this recipe - I'd have never thought of it on my own. The smooshed up raspberries add a wonderful brightness that makes this sandwich so special. I used frozen raspberries and a whole wheat pita. Thank you for a new favorite!

Linorama April 05, 2008

What a great lunch! I love peanut butter on anything, but I have never tried it with fresh raspberries before... I am glad that I did tho. A great varation of the PB and J!

anme January 01, 2008

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