Peanut Butter Banana Stuffed French Toast

• 8 slices thick-cut bread
• 1/2 cup creamy peanut butter
• 1 ripe banana, sliced
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Butter or oil for cooking
• Powdered sugar for dusting
• Maple syrup for serving

Steps

1. 1 Spread 1 tablespoon of peanut butter on four slices of bread. Top each with banana slices and the remaining bread slices to make sandwiches.
2. 2 Whisk together eggs, milk, vanilla, and cinnamon in a shallow bowl.
3. 3 Dip each sandwich into the egg mixture, coating both sides.
4. 4 Heat butter or oil in a skillet over medium heat. Cook each sandwich until golden brown on both sides, about 2-3 minutes per side.
5. 5 Dust with powdered sugar and serve immediately with maple syrup drizzled over the top.

Equipment

• Skillet or griddle
• Spatula

Variations

• Add a drizzle of chocolate syrup for a decadent twist.
• Use almond butter for a nutty alternative.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute almond slices for banana for a different texture.

Pairings

• Fresh orange juice
• Bacon or sausage on the side

Nutrition

Tips

• Use day-old bread for the best texture.
• For a richer flavor, use whole milk instead of skim.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or skillet.

Freezing: Freeze cooled toast slices in a single layer, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a hot cup of coffee or tea.

FAQ