Peanut Butter French Toast with Bananas & Peanut Butter-Maple Syrup

Plate of French toast with bananas and syrups.

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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.

Prep Time35

Cook Time25

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: Sweet

Servings: servings

Calories: 885kcal

Author: Nancy Mock

Ingredients

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 plus more for serving with the French toast
8 slices good, fresh-baked white or wheat bread

US Customary - Metric

Instructions

To make the syrup:

Warm up 1 cup pure 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 the2 tablespoons smooth peanut butter and 2 tablespoons 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 4 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 smooth peanut butter, 2 large eggs, 1 cup milk, room temperature, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, and ¼ teaspoon salt until everything is well-mixed.
Heat up a large skillet over medium heat. Have the 6 tablespoons butter, 8 slices good, fresh-baked white or wheat bread, 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!

Nutrition