Tuesday , 16 January 2018

Peanut Butter Banana Stuffed French Toast

Here’s another non-recipe recipe that’s extremely quick and easy.

I’ve heard that Elvis Presley loved peanut butter and banana sandwiches but I’ve never actually tried one myself.  I mean, I like the idea and it sounds tasty but for some reason I just never put the thought into action.

Plus the idea of a sandwich fried in a ton of butter, while delicious, is not the healthiest thing out there.

We actually ate this for dinner, but I think it could honestly be an easy breakfast even on a busy work morning.  It basically takes about 6 minutes to throw the french toast together and then you could shower while it was baking (yay multi-tasking!).  Maybe I’ll be nice one morning and actually wake up 10 minutes early to make it for my husband…

Ok, probably not, but if I randomly woke up 10 minutes early I would totally do it, I swear.

Anyway, these pretty much end up amazing.  Baking the bananas with the peanut butter brings out the natural sweetness and the whole thing ends up warm and delicious.  I wasn’t a big fan of the crusts and cut them off, but I’m randomly picky like that.  My husband ate and loved the whole thing.

Warning – you need to spray the hell out of your baking sheet.  These like to stick so don’t be afraid to load that baking dish up. 

Peanut Butter Banana Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 25 minutes

Peanut Butter Banana Stuffed French Toast


  • 8 slices hearty whole wheat bread
  • 1/2 cup of peanut butter (crunchy or smooth, your preference).
  • 2 bananas, sliced into rounds
  • 2 eggs, lightly beaten
  • 2 Tbsp skim milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbsp maple syrup
  • Nonstick spray (if you happen to have the "butter" flavored kind even better)


  1. Preheat oven to 350.
  2. Spread 4 slices of bread with peanut butter. Top with sliced bananas. Top with another slice of bread.
  3. Combine egg, milk, nutmeg, and cinnamon in a shallow bowl. Dip both sides of french toast sandwiches in egg mixture until they're nicely soaked, making sure to shake the excess off. Place on baking sheet.
  4. Bake for 15 minutes, flip (making sure to spray the pan again as you pick each stuffed french toast up) and bake for another 10 minutes until browned.
  5. Drizzle each stuffed french toast with 1/2 Tbsp maple syrup. Stay strong - I know the tendency is to want to just drown these things in syrup, but I promise the bananas make it sweet enough. But if you wanted to cut the crusts off your bread, feel free, I promise not to tell.

See what I’m saying about a non-recipe recipe? I mean it’s so simple but delicious.

For a long time I’ve been focused on getting things as low fat as possible, but I’ve been getting more and more into the idea of incorporating healthy fats in moderation.  While I’m still not comfortable getting crazy with it (I’ve seen some “healthy” dishes that have 25g or more!) this meal is kind of along those lines with peanut butter taking the healthy fat role.

Notice though that the peanut butter was kept to 2 Tbsp per sandwich – I’m not trying to go crazy here; I still want to enjoy my meal.

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  1. Oh my… what a wonderful filling for French Toast. I’m saving these for Thanksgiving weekend – my kids will love them! 🙂
    Kelly recently posted..Sweet Potato Chili Fries with Roasted GarlicMy Profile

  2. This will be great for breakfast…. everyday 🙂
    Raymund recently posted..Bacon and Maple Chicken NibblesMy Profile

  3. That looks super tasty!

  4. Mmm.. This looks totally delish! My kids would love this! Thanks for the share!
    Serena Bakes Simply From Scratch recently posted..Homemade Chicken Noodle SoupMy Profile

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