Peanut Butter Banana Bacon Sandwiches

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1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

1 tablespoon (15 ml) pure maple syrup

1 1/2 teaspoons apple cider vinegar

1 teaspoon paprika

1/2 teaspoon salt, to taste (I use fine pink Himalayan salt)

1 teaspoon onion powder

2 tablespoons (30 ml) liquid smoke

1 tablespoon (15 ml) olive oil or any neutral-flavored oil

1/2 cup (128 g) crunchy, unsweetened natural peanut butter

8 slices whole grain bread

2 small, just-ripe bananas, sliced

Nonstick cooking spray (or vegan butter, if preferred)

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