Banana Peanut Butter French Toast Recipe

Make custard

In a shallow wide bowl or pie plate, whisk together the eggs, milk (3 tablespoons), vanilla extract (1 teaspoon), ground cinnamon (1 teaspoon), and a pinch of salt until fully combined and slightly frothy.

Soak bread

Heat a large nonstick skillet or griddle over medium heat. Melt 1 tablespoon butter in the pan. Dip each slice of bread into the egg mixture for 5–8 seconds per side, allowing it to soak but not become soggy; let excess custard drip off.

Cook

Place soaked bread in the preheated skillet and cook 2–3 minutes per side, or until golden brown and set. Add remaining 1 tablespoon butter as needed between batches. Transfer cooked slices to a warm plate and keep warm in a low oven (about 200°F / 95°C) while preparing toppings.

Prepare bananas

Peel the 2 ripe bananas. Slice one banana into 1/4-inch rounds for garnish and set aside. Slice the second banana into 1/2-inch coins and place in a medium nonstick skillet.

Warm and mash

Over medium heat, add the peanut butter (4 tablespoons) and maple syrup (2 tablespoons) to the skillet with the banana coins. Stir frequently for 1–2 minutes until peanut butter melts and coats the banana pieces. Use a spatula to gently press and mash some banana pieces so the mixture becomes saucy but still has chunks.

Finish topping

Remove from heat and stir in the lemon juice (1 teaspoon) and coarse salt (1/4 teaspoon) to brighten flavors and balance sweetness. Taste and adjust salt or syrup if desired.

Whip cream

Chill a small bowl and whisk (or use a handheld mixer). Pour the heavy cream (3 tablespoons) into the bowl, add powdered sugar (1 teaspoon) and vanilla extract (1/2 teaspoon). Whisk briskly until soft peaks form, about 1–2 minutes by hand or 30–60 seconds with a mixer. Do not overbeat.

Place two slices of French toast per plate. Spoon a generous portion of the warm peanut-butter-banana topping over the toast. Add a dollop (about 1½ tablespoons) of whipped cream on top or to the side. Garnish with reserved banana slices, sprinkle chopped roasted peanuts (2 teaspoons) and drizzle with maple syrup (1 tablespoon) if desired.

Serve immediately while hot. Leftover components can be refrigerated separately for up to 2 days; reheat topping gently on the stove and refresh whipped cream before serving.