Take your french toast game to the next level with minimal work. This peanut-butter and banana stuffed french toast is easy but a total brunch game changer. 

Take your french toast game to the next level with minimal work. This peanut-butter and banana stuffed french toast is easy but a total brunch game changer. 


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Happy Sunday brunch ya'll! Now, to be honest, I'm not really a peanut-butter or a banana person normally, but my husband is. So I made this knowing he would love it, but was pleasantly surprised when I myself found it fabulous as well! The flavors of peanut-butter and banana combine deliciously inside two slices of egg-dipped bread for a breakfast treat that's a little bit sweet, a little bit salty, a little bit savory and entirely amazing. 

As with any french toast breakfast, you're going to want to get your assembly line in order before you heat up your griddle. 

As with any french toast breakfast, you're going to want to get your assembly line in order before you heat up your griddle. 

Add one extra station to your french toast assembly line today! Just lay down a cutting board, slice up a few bananas and keep the peanut-butter handy - you're about to make a crowd-pleasing twist on an already delicious classic. 

Have your bread out, peanut-butter and bananas ready, and egg bath whisked. You can use the same combination of eggs, milk (or evaporated milk), cinnamon and nutmeg that we used in our classic french toast last week. 

A few simple ingredients make up this flavor packed twist on french toast. 

A few simple ingredients make up this flavor packed twist on french toast. 

This recipe is so quick and easy it's going to be tempting to make it every single weekend. A few short steps until you are housing gooey, delicious stuffed french toast. Slather a layer of peanut butter on one side of each piece of bread. Place banana slices on top of peanut butter and then top with the other slice (peanut butter on the inside). 

Because these are essentially sandwiches and one is plenty for a serving, you can get more people fed with a single round on the griddle. 

Because these are essentially sandwiches and one is plenty for a serving, you can get more people fed with a single round on the griddle. 

Once your peanut-butter and banana sandwiches are assembled, press down to help the two slices stick together and keep those banana slices contained. Give each side a very quick dip in the egg bath. You're not going to want to let it soak in it like you sometimes may with normal french toast. While the peanut-butter acts as a light barrier to keep the egg wash from soaking through to the banana, you want to try to be quick and avoid a super soggy uncooked middle. 

Lay your egg-bathed sandwiches on a buttered griddle preheated to 325 degrees. A couple of minutes on each side and you are done! 

Preheat your griddle to 325 degrees and melt a bit of butter on top to keep toast from sticking. 

Preheat your griddle to 325 degrees and melt a bit of butter on top to keep toast from sticking. 

Butter french toast sandwiches right after removing from the griddle and top with your favorite topping - syrup, whipped cream, chocolate, nutella, the sky's the limit! 

Butter french toast sandwiches right after removing from the griddle and top with your favorite topping - syrup, whipped cream, chocolate, nutella, the sky's the limit! 

Once the french toast is golden brown on both sides, remove to a plate, butter it and top with your favorite french toast toppings. While we kept it classic with maple syrup today, a little drizzle of chocolate syrup would likely be a terrific combination with the peanut-butter and bananas - especially for kids! 

Slice it on the diagonal to see the yummy layers of peanut-butter and banana! A breakfast that certainly looks like a lot more work than it actually is...

Slice it on the diagonal to see the yummy layers of peanut-butter and banana! A breakfast that certainly looks like a lot more work than it actually is...

Ingredients

6 slices white bread

peanut-butter

3 bananas - sliced into 1/4 inch discs 

4 eggs

4 T milk (or evaporated milk) 

1/4 t cinnamon

pinch of nutmeg

butter

syrup or topping of your choice

Serves: 2-3

Time: 10 minutes

Directions

In a shallow dish, whisk together eggs, milk, cinnamon and nutmeg. 

Spread a layer of peanut-butter on one side of each slice of bread. Place peanut-butter discs evenly over the peanut-butter on three of the slices. Top with the other slices to form a sandwich (peanut-butter on the inside), press down firmly. 

Preheat griddle to 325 degrees. Melt a pat of butter on the griddle to keep toast from sticking. Give each side of the sandwich a QUICK dip in the egg bath and place on the griddle. See explanation above for why you don't want to soak the sandwich in the egg mixture. Cook each side for 2-3 minutes or until golden brown. Remove to plate and top with butter and syrup (or your choice of topping). 

While we kept it classic with maple syrup, some other great toppings would be chocolate syrup (what kid wouldn't LOVE that!?) or strawberries and whipped cream. 

While we kept it classic with maple syrup, some other great toppings would be chocolate syrup (what kid wouldn't LOVE that!?) or strawberries and whipped cream. 

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