Peanut Butter And Banana French Toast Recipes

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PEANUT BUTTER AND BANANA FRENCH TOAST



Peanut Butter and Banana French Toast image

An unique and delicious recipe that my mom used to make. It is so easy that even kids can help to make it. Serve it hot with butter or margarine and syrup.

Provided by Bon

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 15m

Yield 2

Number Of Ingredients 6

1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

Steps:

  • In a small bowl, lightly beat the egg and vanilla together.
  • Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
  • In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 27.6 g, Cholesterol 123.5 mg, Fat 23.2 g, Fiber 2.9 g, Protein 9.8 g, SaturatedFat 10 g, Sodium 362.2 mg, Sugar 9 g

PEANUT BUTTER BANANA FRENCH TOAST



Peanut Butter Banana French Toast image

Eleanor Smith uses peanut butter and banana to give this breakfast staple a kid-pleasing twist. "I call it 'Lightning Flash French Toat'," she writes from Hot Springs Village, Arkansas.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup peanut butter
4 slices whole wheat bread
1 small firm banana, sliced
2 eggs
1/3 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 tablespoon butter
Honey, optional

Steps:

  • Spread peanut butter on two slices of bread. Top with banana slices and remaining bread. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. , In a large skillet, melt butter over medium heat; grill sandwiches on both sides until golden brown. Serve with honey if desired.

Nutrition Facts :

BANANA BREAD FRENCH TOAST WITH PEANUT BUTTER MOUSSE



Banana Bread French Toast with Peanut Butter Mousse image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 31

1/4 cup heavy cream
1/4 cup milk
1/4 teaspoon grated nutmeg
4 eggs
1 loaf store-bought or homemade banana bread, recipe follows, sliced into 1-inch-thick slices
3 tablespoons butter
3 bananas
1 cup sugar
Peanut Butter Mousse, recipe follows
2 ounces dark chocolate, grated, for garnish
Cinnamon Maple Syrup, recipe follows
Nonstick cooking spray, for the pan
1 cup sugar
7 ounces (14 tablespoons) butter, at room temperature
2 eggs, at room temperature
1 cup mashed banana
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch ground cloves
2 1/4 cups heavy cream
9 ounces cream cheese, at room temperature
8 ounces peanut butter
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3 cinnamon sticks
2 cups maple syrup

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the cream, milk, nutmeg and eggs in a bowl. Working in batches, soak the banana bread slices in the mixture.
  • Heat a skillet or griddle over medium heat with a bit of the butter. Cook a batch of the banana bread slices until browned, 4 to 5 minutes per side. Transfer to the oven to keep warm. Cook the remaining slices, adding more butter as needed.
  • Cut the bananas into oblique slices, place on a baking sheet and coat with the sugar. Brulee them with a kitchen torch or under a broiler (or leave raw if you do not have a torch or broiler).
  • Arrange the French toast on plates, top with a quenelle (oval-shaped scoop) of the Peanut Butter Mousse, spread the bruleed bananas about, grate chocolate over the top of it all and serve with a side of the warm Cinnamon Maple Syrup.
  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper.
  • In a stand mixer with the paddle attachment, cream the sugar and butter until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions.
  • Combine the banana, buttermilk and vanilla in a bowl. Sift together the flour, baking soda, cinnamon, salt and cloves in a second bowl. Add half of the flour mixture to the butter mixture and paddle just to combine. Scrape down the sides and then add the buttermilk and banana mixture. Scrape down again, and add the remaining flour until just combined uniformly.
  • Pour the batter into the prepared loaf pan and bake on the center rack until a toothpick inserted in the loaf comes out clean, 50 minutes to an hour, depending on your oven. Let cool for about 10 minutes, then remove from the pan to cool completely.
  • Whisk the cream to medium peaks and set aside.
  • In a stand mixer with the paddle attachment, cream together the cream cheese, peanut butter, sugar, salt and vanilla, scraping down the sides of the bowl halfway, until the mixture is uniform, about 5 minutes. Fold the whipped cream into the peanut butter mixture, a third at a time. Refrigerate until ready to use.
  • Blacken the cinnamon a bit on a gas burner.
  • Put the maple syrup in a pan and heat until warm. Remove from the heat, add the blackened cinnamon sticks and let steep in the syrup for 20 minutes.

PEANUT BUTTER FRENCH TOAST



Peanut Butter French Toast image

If you love French toast and you love peanut butter, why not combine them into one easy, delish recipe? Top with sliced strawberries or bananas.

Provided by Jessica MacArthur

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ cup milk
3 eggs
¼ cup peanut butter
2 tablespoons white sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
4 slices bread

Steps:

  • Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
  • Heat the oil in a griddle or frying pan over medium heat.
  • Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

Nutrition Facts : Calories 572.8 calories, Carbohydrate 47.9 g, Cholesterol 283.9 mg, Fat 33.4 g, Fiber 3.3 g, Protein 23.4 g, SaturatedFat 7.9 g, Sodium 618.7 mg, Sugar 21.2 g

PEANUT BUTTER BANANA FRENCH TOAST SKILLET RECIPE BY TASTY



Peanut Butter Banana French Toast Skillet Recipe by Tasty image

Here's what you need: baguette, eggs, heavy cream, vanilla extract, cinnamon, unsalted butter, brown sugar, peanut butter, large banana

Provided by Julie Klink

Yield 6 servings

Number Of Ingredients 9

1 baguette, stale
4 eggs
1 cup heavy cream, divided
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup unsalted butter
1 cup brown sugar
⅓ cup peanut butter
1 large banana, sliced

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
  • In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
  • Add the bread to the egg mixture and stir until evenly coated.
  • Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
  • Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
  • Pour the bread mixture over sauce into skillet and spread evenly.
  • Bake for 30 minutes, until golden and crispy.
  • Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 2 grams, Protein 15 grams, Sugar 30 grams

PEANUT BUTTER AND BANANA FRENCH TOAST



Peanut Butter and Banana French Toast image

I will admit to eating this sandwich whenever I crave 'kiddy comfort food'. Turning it into french toast is a great idea.

Provided by evelynathens

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

8 slices bread (use a really good quality, dense, white bread)
1/3 cup peanut butter
2 medium bananas, sliced
2 medium eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter (or more)
icing sugar
honey
maple syrup

Steps:

  • In a medium bowl, beat eggs, milk, and vanilla until blended.
  • Set aside.
  • Make 4 peanut butter and banana sandwiches.
  • Soak sandwiches in egg mixture until all or most of the egg mixture has been absorbed.
  • Melt butter in skillet over medium heat and fry sandwiches until both sides are golden brown and crisp, turning over halfway through, about 6-8 minutes.
  • Cut french toast into diagonals and sprinkle with icing sugar when serving.
  • If desired, drizzle with honey or maple syrup.

PEANUT BUTTER AND BANANA FRENCH TOAST



Peanut Butter and Banana French Toast image

Provided by Jillian

Number Of Ingredients 9

1 cup creamy peanut butter
1 cup banana slices
1 loaf of thick sliced vegan or gluten free bread (For Gluten Free - I like Schar, Sourdough I'd great too)
1 cup oat milk or almond milk
4 tbsp flax seed meal
4 tbsp hot water
2 tsp vanilla
1 tsp cinnamon
3 tbsp vegan butter for frying

Steps:

  • Using 16 slices of bread, prepare 8 peanut butter and banana sandwiches by spreading 2 tbsp of peanut butter only each slice and topping with banana slices.
  • In a small bowl, mix the flax seed meal and hot water together until a very thick paste forms.
  • Add the flax mixture, oat milk, vanilla, and cinnamon to a bowl. Whisk until completely combined.
  • Bring a skillet with about a tablespoon of vegan butter to medium heat. Once the butter sizzles, use your spatula to push it around the pan until it is evenly coated.
  • Dip the sandwiches into the mixture for about 1 second so that it is coated on both sides. Don't let it stay in the mixture too long or it'll be soggy. Immediately place the coated bread into the skillet and cook for about 2 or 3 minutes (or until golden). Use your spatula to flip the bread over.
  • Repeat until all of the sandwiches are fried and golden, top your peanut butter and banana vegan french toast with powdered sugar, maple syrup, and banana slices. Enjoy!

PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST



Peanut Butter and Banana Stuffed French Toast image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 14

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

Steps:

  • Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
  • In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
  • Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

BANANA PEANUT BUTTER FRENCH TOAST ROLL-UP RECIPE BY TASTY



Banana Peanut Butter French Toast Roll-up Recipe by Tasty image

Here's what you need: sandwich bread, peanut butter, banana, eggs, milk, cinnamon, vanilla extract

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 3 servings

Number Of Ingredients 7

10 slices sandwich bread
peanut butter
banana, sliced
3 eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

Steps:

  • Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
  • Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
  • In a bowl, combine eggs, milk, cinnamon, and vanilla.
  • Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

PB & BANANA FRENCH TOAST BAKE



PB & Banana French Toast Bake image

This is a nice treat for breakfast or brunch. Peanut butter is tasty and full of protein. Spread jam or honey on your slices instead of maple syrup for a fruity change.-Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup creamy peanut butter
8 slices bread, crusts removed
2 large bananas, sliced
2 large eggs
3/4 cup 2% milk
1-1/2 teaspoons vanilla extract
Maple syrup

Steps:

  • Spread peanut butter over four slices of bread; top with banana slices. Place remaining bread on top. Cut each sandwich in half; arrange in a greased 8-in. round baking pan. Whisk together eggs, milk and vanilla; pour over sandwiches. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until golden brown, 25-30 minutes. Serve with syrup.

Nutrition Facts :

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