Friday Favorites: Peanut Butter Banana Stuffed French Toast

Two of my favorite things to combine are peanut butter and banana (see, it fits with Friday Favorites!). I usually slice up some banana on top of my toast when I have it for breakfast in the morning, however, today I decided to get a little more creative.

Yesterday I made a recipe that called for half of a banana, so I had this other half just begging to be used. I also had a brand new loaf of bread that was gifted to us by Jarob’s dad when he returned home the day before. Real crusty, whole grain bread. The kind that makes for great french toast! Since peanut butter has been bringing food items together since Reese’s Cups, PBJs, and as an accompaniment to apples everywhere, it seemed like the perfect echo to a french toast frenzy (on a Friday).

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So, here’s how I did it:

Ingredients:

4 pieces whole grain, crusty bread
1 egg
1 tsp vanilla
1/8 tsp cinnamon
2 TBSP milk (to start)
1 TBSP Peanut Butter, melted
1/2 banana, mashed

Instructions:

  1. Melt butter in a skillet pan over low heat
  2. In a small bowl, mash half banana and combine with warmed peanut butter (I stick mine in the microwave for about 30 seconds)
  3. Spread banana/peanut butter mixture evenly between two slices (make a sandwich with this as the center)
  4. In a shallow bowl (to allow for easy in and out access to dipping), beat one egg, add in vanilla, cinnamon, and 2 TBSP of milk and beat until mixed. If mixture is still heavily yellow, add more milk, starting at 1 TBSP and increasing til it’s a white-yellow color.
  5. Increase heat to high on skillet to allow for the initial cooking and crisp the toast. (You will almost immediately turn it down and flip the bread*)
  6. Take one of your “sandwiches”, dunk it fully in the egg mixture and press down. Flip and repeat on the other side. Place your dunked sandwich on high heat skillet, listen for the toasting crunchy perfection noise, turn heat to low/medium and flip the sandwich. Continue rotating sandwich until a nice golden brown is achieved on both sides.
  7. Repeat with second, or if your skillet is large enough, do both at the same time.

*It’s not necessary to mess with the heat of the skillet, but I have found that it definitely brings a good crunch to the outside of the bread by having it on high right away, then turning it down to avoid burning.

 

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Happy Friday and Happy Eating!

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