A decadent breakfast that's perfect for special occasions or just to treat yourself! Peanut Butter French Toast is delicious with fresh banana slices and a blend of Vermont maple syrup and more Peanut Butter.
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There's nothing like starting the day off right with big, sweet breakfast—that's what I always say!
Peanut butter and pure Vermont maple syrup are staples of the breakfast table, and as it turns out, they taste wonderful together. This breakfast favorite quickly came to mind, et voilà: Peanut Butter French Toast with Peanut Butter-Maple Syrup. And a few banana slices, to boot.
Why you'll love this recipe
This starts as a classic French toast recipe with a cinnamony, egg and milk batter—except that some peanut butter is in that batter as well. You'll love how it tastes!
To top the warm slices, pure Vermont maple syrup is blended with more peanut butter for delectable drizzling.
Use any thick, fresh-baked bread in this recipe. I chose sourdough from Klinger's (you remember: one of the eight bakeries we visited on the Vermont Bakery Tour!)
And make sure that's real Vermont maple syrup you're using... No fake stuff.
A few slices of fresh banana bring the whole big breakfast together. After all, you can't beat peanut butter and banana together.
Make this to treat your family and friends for a weekend breakfast or a brunch gathering.
🔪How to make Peanut Butter French Toast with Bananas and Peanut Butter-Maple Syrup
- Vermont Maple Syrup: Or pure syrup from your local sugar maker
- Peanut Butter: Choose creamy peanut butter
- Milk: For the French toast and for the syrup mixture
- Bananas: They should be ripe but not too brown
- Eggs: Can't make French toast without eggs!
- Sugar: Use granulated sugar in the batter
- Cinnamon: Also for the sweet French toast batter
- Vanilla Extract: Use a good-quality, pure extract like Nielsen-Massey
- Butter: For cooking the French toast and to serve
- White or wheat bread: Choose thick-sliced bread from a good bakery
Step 1: Make the syrup
Combine peanut butter, maple syrup, and a little milk to make the rich syrup.
Step 2: Slice bananas
Yep, just slice them up.
Step 3: Make the batter
Whisk together eggs, milk, sugar, peanut butter, and cinnamon to make the batter for the toast.
Step 4: Fry the French toast
Dip slices of bread into the egg-peanut butter batter. Cook them in a hot skillet until browned on both sides.
Step 5: Serve
Serve slices of the Peanut Butter French toast topped with sliced bananas, and pass around the Peanut Butter-Maple Syrup to pour over the top.
Enjoy this sweet little slice of peanut butter-maple heaven.
The recipe for Peanut Butter French Toast with Bananas and Peanut Butter-Maple Syrup is below! Here are more breakfast ideas for you:
💬 So what do you think? Leave a comment below.
Peanut Butter French Toast with Bananas & Peanut Butter-Maple Syrup
For the Syrup:
- 1 cup pure Vermont maple syrup
- 2 tablespoons smooth peanut butter
- 2 tablespoons evaporated milk (or regular milk if that's what you have on hand)
For the French Toast:
- 4 bananas
- ¼ cup smooth peanut butter
- 2 large eggs
- 1 cup milk, room temperature (you can microwave the milk for about 40 seconds to quickly warm it)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 6 tablespoons butter, unsalted, plus more for serving with the French toast
- 8 slices good, fresh-baked white or wheat bread
To make the syrup:
- Warm up the Vermont maple syrup gently in the microwave or on the stove top - it only needs to be warm so don't overdo it.
- Combine the warm syrup with the 2 tablespoons of peanut butter and the evaporated milk in a medium bowl. Whisk these together using a hand mixer (or get a workout and use a whisk!) until the ingredients are incorporated and smooth. Transfer the syrup to a small serving pitcher and set aside.
Prepare the French toast:
- Peel the bananas. Use a paring knife to slice them up into 1-inch thick slices. Hold these aside.
- In a large bowl, beat together the ¼ cup of peanut butter, eggs, milk, sugar, cinnamon, vanilla extract, and salt until everything is well-mixed.
- Heat up a large skillet over medium heat. Have the butter, bread slices, and egg mixture on hand along with a spatula and a plate(s) to hold the cooked toast.
- When the skillet is hot, add in a small pat of butter and move the pan to coat the surface as the butter melts. Dip a slice of bread into the egg mixture and coat both sides thoroughly. Place it into the skillet.
- Cook it for about 1 minute until the side is lightly browned; flip it over and cook the other side for another minute or so until it is browned, too. Transfer the cooked slice to a plate. (You can also put the slices on a sheet pan in the oven set to 200°F to keep them warm.)
- Add another small slice of butter to the pan, and continue with these steps until all of the bread slices are dipped and cooked.
- Divide the cooked slices of French toast between the breakfast plates. Top each plate with sliced bananas. Serve the toast with extra butter if desired.
- Give the peanut butter-maple syrup a quick stir and pass it around to pour over the French toast. Enjoy immediately!
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