Custardy french toast stuffed with sliced bananas and peanut butter. Garnished with strawberries and dusted with powdered sugar, this peanut butter banana french toast is perfect for weekend brunch.
Happy Mother’s Day!
To all the moms out there, thank you for all that you do. You are absolutely amazing. I hope that you get to celebrate you today.
Soo….
As a last minute Mother’s Day brunch idea, just in case you need one last one, I wanted to share with you this peanut butter banana french toast. Custardy french toast filled with fresh sliced bananas and creamy peanut butter. Top with fresh strawberries, drizzle with maple syrup, and dust with powdered sugar, and you will have a breakfast dish worthy of Sunday brunch.
Peanut butter and banana sandwiches were a favorite for me and my sisters growing up. It’s our go to for a last minute school lunch. So for me, this french toast makes me nostalgic. It’s an upgraded version of those peanut butter banana sandwiches that we had growing up. So of course, it’s perfect for sharing for Mother’s Day brunch.
Simple ingredients, so delicious, and my kind of comfort food. This is a small batch of French toast, but you can easily double recipe if you want to serve more people. I hope you enjoy this as much as I do.
For french toast, I love using sliced brioche bread. Most of the time, I get them from Trader Joe’s. It’s so convenient. Plus, brioche is soft and fluffy and perfect for using in french toast.
In a bowl, whisk together eggs, milk, and vanilla extract until combined. Pour the mixture into a deep dish to dip the bread.
Spread peanut butter on slices of bread. Place slices of banana on top. Then cover with another slice of bread. Press down to make everything the bread stick to the bananas. Slice in half diagonally.
Soak the peanut butter banana sandwiches in the egg mixture about a minute on each side.
In a large skillet, add one tablespoon of butter over low to medium heat. Once the butter has melted, add the french toast to the skillet, as many as will fit in the skillet. Cook about 2-3 minutes a side until golden brown.
Plate the peanut butter banana french toast.
Serve the peanut butter french toast topped with sliced strawberries. Drizzle maple syrup and dust with powdered sugar.
Enjoy!
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 4 slices of brioche bread
- 3 tablespoons peanut butter
- 1 medium banana, sliced
- 1-2 tablespoons butter
- Strawberries, sliced
- Powdered sugar
- Maple syrup
- Mint leaves
- In a bowl, whisk together eggs, milk, and vanilla extract until combined. Pour the mixture into a deep dish to dip the bread.
- Spread peanut butter on slices of bread. Place slices of banana on top. Then cover with another slice of bread. Press down to make everything the bread stick to the bananas. Slice in half diagonally.
- Soak the peanut butter banana sandwiches in the egg mixture about a minute on each side.
- In a large skillet, add one tablespoon of butter over low to medium heat. Once the butter has melted, add the french toast to the skillet, as many as will fit in the skillet. Cook about 2-3 minutes a side until golden brown.
- Plate the peanut butter banana french toast.
- Serve the peanut butter french toast topped with sliced strawberries. Drizzle maple syrup and dust with powdered sugar.
I wonder if I should test this recipe. Banana and peanut butter may not sound exactly delicious, but I might be surprised? But it must be a day when dinner is not heavy for this is a solid meal! Thanks :).
This looks great! I bet it would be really good with honey 🙂
I think so too!
Happy Mother’s Day! Reading this is making me so hungry! 😋