If You Think Grilled Cheese is Boring—Let Me Change Your Mind
Okay, confession time: the first time I made a Honey Banana Grilled Cheese Sandwich, I actually forgot to slice the bananas. (Don’t make that mistake unless you want a molten banana blob.) But ever since that culinary catastrophe, this sandwich’s become my late-night comfort food, especially when I’m avoiding folding laundry. It’s one of those weird-sounding combos—like pineapple on pizza or dipping your fries in a milkshake—but once you’ve tried it, trust me, you’ll be making excuses to eat it for breakfast and dessert. Or lunch, honestly. Who’s judging?
Why You’ll Love This Sandwich (Even If You’re Skeptical)
I make this when I’ve got that sweet tooth doing the cha-cha in my head, but I still want something that feels like a “real” meal. My family goes absolutely bonkers for it—my youngest once tried to sneak a third helping, and honestly, I didn’t blame them. The mix of gooey cheese, golden honey, and those bananas (they get all caramelized and sticky, which is somehow both messy and magical) just hits different. Plus, if you’re anything like me and sometimes stare longingly at your near-empty fridge, this recipe is a total lifesaver. Oh, and just between us, I’ve finally stopped burning the bread. Mostly! Sometimes. (Who actually uses the timer anyway?)
Gather These Ingredients (Substitutions Welcome Here!)
- 2 slices of bread (Sourdough is my fave, but sandwich bread, brioche, or even that last heel piece totally work. My grandma swore by rye, but I say use what’s not stale.)
- 1 ripe banana (If it’s a bit mushy, even better; if it’s underripe, add a tad more honey.)
- 1-2 tablespoons honey (Maple syrup works in a pinch. Agave if you’re feeling fancy or out of honey.)
- 2 slices of cheese (Cheddar for tang, mozzarella for goo, or whatever cheese is lurking in your fridge. I’ve used Swiss, and it’s surprisingly nice.)
- Butter, about a tablespoon (Or margarine. Or, actually, a swipe of mayo on the outside if you’re feeling wild—seriously, it works.)
- Optional: a sprinkle of cinnamon, a pinch of sea salt (Sometimes I add both, sometimes neither; depends on my mood and how close I am to payday.)
Let’s Make It—Don’t Stress the Details
- First, slice your banana. Not too thin—you want a bit of bite, but not so thick it tries to escape while you’re eating. About half a centimeter, give or take; I never measure. (If you mash it by accident, just spread it.)
- Butter one side of each bread slice. (Or, as I sometimes do, forget until the pan is already hot—then I just slap the butter on and call it rustic!)
- Lay one slice, butter-side down, in your skillet or frying pan over medium heat. I use nonstick, but if you’ve only got a cast iron, just go for it. The cheese will forgive you.
- Layer on the cheese, then banana slices, then drizzle that honey over the top. Don’t be shy; it’s the glue that makes the magic. Sprinkle a pinch of cinnamon if you’re in the mood. If it looks too sticky or messy, don’t panic—it’s supposed to.
- Top with the second bread slice, butter-side up.
- Now, grill until the bread is golden and the cheese is melting—maybe 2–3 minutes per side, but watch it like a hawk. This is where I usually sneak a taste of the melty cheese that oozes out (pro tip: use a spatula to poke it back in, unless you want crispy cheese bits, which are actually delicious).
- Flip it carefully, press down gently, and cook the other side. If it looks a bit squashed, you’re doing it right.
- Once both sides are golden and your kitchen smells like heaven, take it off the heat and let it rest a sec. (If you cut it too soon, the cheese will run everywhere; not that it’s a bad thing, but just FYI.)
- Slice and serve. Or just eat it straight from the cutting board—no judgment.
What I’ve Learned (Sometimes the Hard Way)
- Once I tried using honey straight from the fridge, and it just sat there like a stubborn lump. Warm it up a little—trust me.
- If you rush the toasting, you get burnt bread and sad cheese. Patience is (sometimes) a virtue.
- Overripe bananas are perfect, but if they’re too brown, the whole thing tastes like banana bread gone rogue. Aim for the speckled kind.
Variations I’ve Actually Tried (and One I Wouldn’t Repeat)
- Peanut Butter Swirl: A thin layer under the cheese adds a nutty thing. Oddly works. Unless you hate peanuts, then skip it.
- Nutella Dream: Yes, it’s as decadent as it sounds. Swap the honey for a teaspoon of Nutella. I only do this when I’m in full treat-yourself mode.
- Apple Instead of Banana: Eh. Slices of tart apple weren’t bad, but I missed the gooeyness of banana. Maybe you’ll love it, but I probably won’t do it again.
- Add Bacon: Okay, this one is wild, but the salty-sweet thing is out of this world. If you’re not vegetarian, of course.
Don’t Have a Fancy Pan? Me Neither
I use a cheap nonstick skillet. If you only have a toaster and microwave, I once tried this hack—but honestly, stovetop is better. Oh, and a spatula that doesn’t melt. If you don’t have a spatula, two forks work. Or just use your hands and hope for the best.
How to Store Leftovers (Ha, Like That Ever Happens)
If you actually have leftovers (teach me your ways!), just wrap in foil or pop in a container in the fridge. They’ll keep till the next day and reheat okay in a pan, but probably not great in the microwave. But honestly, in my house, this sandwich never lasts more than a day—someone always “just samples” the last bite.
What To Serve It With? Here’s What I Like
Honestly, a cup of milky tea or a strong coffee is my go-to. My family likes it with a handful of salty potato chips on the side (don’t knock it till you try it) or with a dollop of Greek yogurt. Once, we even dipped it in tomato soup, which was weirdly amazing. If you’re feeling extra, check out Bon Appétit’s soup recipes—so many good ones!
What I Wish I’d Known the First (or Fifth) Time
- I once tried to make this in a hurry and turned the heat up high—bad idea. Bread burned, cheese barely melted. Keep it medium.
- If you use thick bread, you need a tad more cheese or else it gets lost.
- Trying to flip it without enough butter = stuck sandwich. Sigh.
FAQs—Real Questions From My Chatty Family
- Can I use pre-sliced cheese? Oh, for sure. It’s what I do most days. Just watch out for those individually wrapped ones—they sometimes don’t melt as nicely, but if that’s what you have, go for it.
- What if I don’t like honey? Maple syrup works. Or skip it altogether, though you’ll miss out—just my two cents.
- Can I make this vegan? Actually, yes! Use dairy-free cheese and vegan butter. The sandwich is forgiving, promise. (I like Minimalist Baker’s vegan cheese recipe if you want to get fancy.)
- Is this a breakfast or dessert? Yes. Wait, that’s not helpful—honestly, it’s both. Or lunch!
- Do you really eat this cold? I mean, you can, but it’s not the same. The cheese gets a bit rubbery. That said, I’ve been known to swipe a bite from the fridge late at night.
So there it is—my favorite, slightly ridiculous, always delicious Honey Banana Grilled Cheese Sandwich. If you try it, let me know if you come up with any wild variations! Or if you manage not to burn the bread every single time (I’m still working on that part).