Sometimes you just need one nice stack of french toast, sandwiched together with melted peanut butter and topped with seared and caramelized banana slices. I know there are weekend days in your future when you will have a craving for a creation like this. Maybe you woke up too late to make brunch plans, or want to surprise somebody coming over with a fun take on Elvis’ favorite flavors (serve with a side of turkey bacon to seal the deal). I’ve also made it without the PB&B and instead topped it with almond butter, fresh fruit, and maple syrup. I know you all are creative, so step up your brunch game and make it special with this single serving of Peanut Butter Banana French Toast.
This french toast gives a nod to the best french toast I have EVER eaten. While visiting a good friend in Atlanta and enjoying everything beautiful during my first visit to the South (does ATL even count? I had fried chicken! proof), we visited Highland Bakery for brunch. Their challah french toast breaded with bran flakes and topped with peanut butter, banana, and maple syrup stole my heart. We all split it as an appetizer, it was that deadly. This is my healthier adaptation to save you the heart attack, but it still ends up being a big breakfast, so make sure to work up your appetite for this recipe!
- 2 half-inch slices of hearty whole wheat bread
- 1 large egg
- 3 tablespoons milk
- ¼ teaspoon cinnamon
- 1 medium banana
- 2 tablespoons peanut butter
- maple syrup, optional
- Toast your bread if it isn't already a bit stale (this is my secret to the best french toast!). While bread is in the toaster, whisk together the egg, milk, and cinnamon in an 8x8 pan. Slice your banana as well, on an angle to get slices with plenty of surface area.
- Warm a large pan on the stove with some butter. Drop the toast into the egg mixture and let both slices soak for 10 seconds on each side before moving them to the hot pan. Pour any extra egg mixture on top of the cooking french toast. Position the banana slices to cook on top of a little butter in the pan so they begin to brown.
- After cooking the french toast for 3-4 minutes on each side on medium heat (flipping the bananas at the same time as the toast), remove one slice of french toast and top with peanut butter. Top with the other slice and add the cooked banana slices on top of the stack.
- Serve immediately.
Serve immediately with extra cinnamon on top and maple syrup. I highly recommend a glass of milk to wash it all down.