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Chocolate Peanut Butter Banana Stuffed French Toast

Thick Texas toast is stuffed with chocolate peanut butter and bananas, then dipped in a cinnamon-scented egg batter and griddled until golden.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 2 servings

Ingredients

  • 4 slices Texas toast thick-sliced
  • 8 tablespoons chocolate peanut butter divided (Nutella may be substituted)
  • 1 medium banana sliced into thin rounds
  • 2 large eggs
  • 1/4 cup milk unsweetened cashew milk used, or other milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter about, for griddling

Instructions

  • Spread each slice of Texas toast with about 2 tablespoons of chocolate peanut butter.
  • Arrange banana slices in an even layer on two of the slices, then top with the remaining slices so the peanut butter faces the bananas to form two sandwiches; set aside.
  • In a medium bowl, whisk together the eggs, milk, granulated sugar, and cinnamon until combined.
  • Heat the butter in a large skillet over medium-high heat until melted and foamy.
  • Quickly dip each sandwich into the egg mixture, coating both sides, allowing excess to drip off, then place in the hot skillet.
  • Cook about 3 to 4 minutes per side, or until each side is lightly golden brown and cooked through.
  • Slice the sandwiches in half and serve immediately while warm.

Equipment

  • Large Skillet
  • medium bowl
  • whisk or fork
  • Spatula
  • Knife
  • Cutting Board

Notes

  • Use thick Texas toast for best results.
  • Nutella can be used instead of chocolate peanut butter.
  • Dip sandwiches quickly to avoid sogginess.
  • Cook over medium-high heat for a crisp exterior.