In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the links in this post.
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.
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.
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).
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!
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!
6 slices white bread
3 bananas - sliced into 1/4 inch discs
4 T milk (or evaporated milk)
1/4 t cinnamon
pinch of nutmeg
syrup or topping of your choice
Time: 10 minutes
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).