Peanut butter and bananas is such a classic combination that always tastes good.
I used to eat peanut butter and banana sandwiches as a kid and this recipe trumps that for a few reasons.
First, chocolate peanut butter. Automatically a leg up on regular peanut butter. You could also use Nutella.
Second, rather than just making sandwiches, I made French toast. The bread is slightly crisp on the exterior, soft in the interior, and heating the chocolate peanut butter so it melts slightly is the best idea I’ve had in awhile.
If you’re looking for an easy yet decadent comfort food breakfast or brunch recipe, make this. You can scale up the recipe to whatever sized crowd you’re cooking for.
INGREDIENTS
4 slices Texas toast (I prefer Texas toast over regular bread because it’s thicker)
about 8 tablespoons chocolate peanut butter, divided (Nutella may be substituted)
1 medium banana, sliced into thin rounds
2 large eggs
1/4 cup milk (I used unsweetened cashew milk)
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
about 2 tablespoons unsalted butter, for griddling
INSTRUCTIONS
Spread each slice of bread with about 2 tablespoons chocolate peanut butter.
Evenly add bananas to two of the slices in an even, flat layer.
Top with remaining bread slices (with the chocolate peanut butter side down, touching the bananas); set the 2 sandwiches aside.
To a medium bowl, add the eggs, milk, sugar, cinnamon, and whisk to combine; set aside.
To a large skillet, add the butter and heat over medium-high heat to melt. After butter has melted, dip each sandwich in the egg mixture, on both sides, and place sandwiches in skillet.
Cook for about 3 to 4 minutes per side, or until lightly golden browned on both sides. Slice and serve immediately. French toast is best warm and fresh.
NUTRITION INFORMATION: YIELD: 2 SERVING SIZE: 1
Amount Per Serving: Calories: 880Total Fat: 54gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 219mgSodium: 705mgCarbohydrates: 80gFiber: 8gSugar: 31gProtein: 26g
