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Peanut Butter and Banana Stuffed French Toast


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  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoon sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 banana, peeled and thinly sliced
  • 2 teaspoon honey
  • 1/4 cup peanut butter
  • 8 slices of white bread
  • 1/2 cup granola
  • 1 1/2 tablespoon unsalted butter
  • maple syrup



Step 1

Preheat oven to 350 degrees F. Place the granola in a shallow bowl; set aside.

Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.

In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.


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