Decadent breakfast with easy Peanut Butter Banana Stuffed French Toast sandwich. Creamy peanut butter, ripe banana, cinnamon and maple syrup sandwiched between sweet french toast.
Within this post you’ll learn how to make a unique stuffed French toast sandwich. Plus you’ll learn a trick to keep the bread firm when soaking in the liquid. No more soggy French toast.
Some weekends (or if you’re feeling fancy, weekdays) call for something different. Between getting ready, emails, morning workouts and making coffee; breakfast can easily become an afterthought. A smoothie, cereal or simple eggs are fine, but I got you covered if you want something special.
Stuffed french toast is well worth planning as part of your morning, especially if it’s Peanut Butter Banana Stuffed French Toast. That’s right. Peanut butter. Banana. And Stuffed. I made mine out of sliced brioche because I was feeling extra fancy.
It’s the fall season and hearty recipes come naturally, but looking back at my recent post I realize I’m moving towards sharing comfort foods. Can you say Candied Bacon Au Gratin Potatoes? There’s plenty of healthy eating going on around here too, but I enjoy sharing the more unique and decadent ones.
Stuffed French Toast is why you’re reading this. It’s quite simple, and takes less than 30 minutes. Peanut butter and bananas are critical ingredients. Is there a better combo out there? If you find one please let me know.
Making these are quick and super simple. Just sauté bananas in a bit of butter and maple syrup, then mix with peanut butter. Top onto lightly toasted bread slices (cute teal baking pan optional). Dip in liquid and cook to a golden brown. This banana stuffed french toast is perfect with peanut butter. Silky, smooth, creamy, and a bit of crunch. Textures collide into a euphoric breakfast recipe worthy of treating yourself to any time. This recipe is adapted from my Banana Cream Cheese Stuffed French Toast Sandwich with Strawberry Topping if your looking for more breakfast treats.
How to keep French toast bread crisp
No more soggy French toast with this recipe. There’s a couple tricks to help with this. One, you can use stale bread. But I find it’s not as fresh (obviously) and the flavor isn’t so good. Plus you run the risk of your bread spoiling (unless it’s full of preservatives) or drying out too much.
The easy trick? Use quality fresh bread, but toast in the the oven before dipping in the liquid. About 5-6 minutes of toasting is all you need. You can even use a traditional bread toaster but watch carefully. The bread crisps, without browning, as is perfect for soaking up French toast liquid while holding it’s shape.
Difficulty: Very easy
Flavor profiles: Perfectly sweet; banana and maple syrup combined with peanut butter.
Texture: Creamy, fluffy filling between chewy bread, with just a bit of crunch from the peanut butter.
Dietary Options/Substitutions: Use gluten-free bread if needed.
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
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Peanut Butter Banana Stuffed French Toast
- 8 slices French, white or brioche bread (about ½-inch thick)
- 2 medium ripe bananas, sliced (about 1 ½ cups)
- 2 tablespoons butter, divided
- 3 tablespoons maple syrup, divided
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- ⅔ cups evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- Preheat oven to 400º F. Place bread slices on a baking sheet and bake 5–6 minutes to slightly dry out and crisp bread. Remove bread and turn off oven.
- In large pan melt half of butter on medium heat. Add bananas and 2-tablespoons maple syrup, sauté 3–4 minutes until softened. Remove from heat and stir in peanut butter and 1-teaspoon vanilla.
- Evenly spread mixture on 4 slices of bread, and top with remaining bread slices to create sandwiches.
- In a flat bowl whisk together milk, eggs, cinnamon, 1-tablespoon maple syrup and 1-teaspoon vanilla. Dip both sides of sandwiches in liquid (allow each side to sit about 15 seconds to soak up).
- Melt remaining butter in large skillet or pan over medium heat. Toast sandwiches, 3–4 minutes per side, until cooked and golden brown. Serve immediately, extras can be stored sealed in fridge and served leftover.