Fluffernutters

What a week it has been. As this is written, CenterPoint Energy reports power outages for over a million customers following Hurricane Beryl. That’s better than the two million in the dark earlier this week, but for anyone still without power, that’s cold comfort (or so we wish). 

All that’s to say…nobody needs to be cooking this week. For those still without power, that’s an obvious. For those with power, the week’s rollercoaster has taken its toll. Let’s have something super easy, super delicious…and shelf stable.

Fluffernutters were the sandwiches that elicited the most delight when packed in my girls’ school lunches. For the unindoctrinated, a Fluffernutter is a gooey, sweet combo of peanut butter, marshmallow creme, and squishy white bread (itself a treat, and, if I’m honest, one my girls never got). Although New England claims them (it’s even known in some corners as the state sandwich of Massachusetts), Fluffernutters could become hurricane posterchild food – comfy, nostalgic, treat-worthy, and, most importantly, without need for refrigeration or heat.

We have fancied up our Fluffernutter with sliced bananas, but no worries if your kitchen is not stocked. Your Fluffernutter – with just peanut butter and marshmallow – will be classic. If you do have power, you might try toasting your Fluffernutter, or adding bacon(!), or slathering on some jam. Any which way you make it, this sandwich is all set to lift moods and brighten smiles.

For the unindoctrinated, a Fluffernutter is a gooey, sweet combo of peanut butter, marshmallow creme, and squishy white bread – a nostalgic, comfort-food treat. 

Fluffernutter

2 slices white bread
¼ cup creamy peanut butter
¼ cup marshmallow creme 
½ banana, sliced

Spread the peanut butter on one slice of bread, and the marshmallow creme on the other. Top the peanut butter side with sliced bananas, then place the marshmallow creme-spread bread on top, so that the bananas sit between peanut butter and marshmallow creme. Cut in half.