Peanut Butter French Toast with Bananas & Peanut Butter-Maple Syrup
A decadent breakfast that's perfect for special occasions or just to treat yourself! French toast is dressed up with peanut butter, Vermont maple syrup and fresh banana slices.
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!