I think Elvis would be proud. This is the new breakfast of champions. I don’t even know what else to say about this recipe except that you have to try it. It’s UH-MAZE-ING. So delicious and decadent. It’s perfect for a weekend brunch. And it’s easy. I’d bet you already have all of the ingredients on hand. I did. Try it ASAP!
With any recipe, I try to “healthy it up” if at all possible. Here, I used some soft wheat bread in place of white bread that’s traditional in french toast. As long as you’re using a wheat bread that’s soft and not grainy, I think it works out great! You could also use reduced fat peanut butter if you have that, but I didn’t, so I used regular. You could also use egg substitute if you have some on hand and want to go that route. Other than that, just go for it. I’m not trying to peer pressure you, but this is worth the extra time at the gym tomorrow.
Peanut Butter Banana French Toast
- 2 eggs
- 2 tsp milk
- 2 tsp sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon, divided
- a pinch of salt
- 4 pieces of soft wheat bread
- 4 T peanut butter
- 1 tsp honey
- 1 ripe banana, sliced thick (almost 1/2 inch)
- Maple syrup
- up to 1 T powdered sugar for sprinkling (optional)
In a shallow bowl, whisk together eggs, milk, sugar, vanilla, and about 1/2 teaspoon of cinnamon (more or less to taste).
On each of the four slices of bread, spread some of the peanut butter mixture. Cover two of the slices with the banana slices. Sprinkle the tops of the bananas with a little bit more cinnamon. Top with remaining bread.
Heat a nonstick skillet over medium heat and spray with cooking spray.
One at a time, dip the peanut butter and banana sandwiches in the egg mixture and let soak on each side for about 30 seconds to a minute.
Cook in skillet for about five minutes, or until golden brown. Flip and brown second side. Slice in half and top with syrup and a sprinkle of powdered sugar, if desired.