Peanut Butter and Banana Stuffed French Toast

peanut butter banana french toast with text

peanut butter banana french toast with text

Peanut butter and banana and french toast fans unite! Better than plain old french toast, this stuffed french toast recipe is a unique combination of a peanut butter and banana sandwich and french toast. Wonder if Elvis would have like this? 😉

The filling has no added sugar, this way, you don’t overload on sugar if you use syrup. If you don’t want syrup but want a little extra sweetness, you can add a little dusting of powdered sugar on top.

If you don’t do peanut butter because of allergies or just don’t like it, you can try a nut butter that you like. Almond butter would be great with this!

If you like this recipe, be sure to pin it on pinterest! Just hover your mouse over the picture and click pin it!

peanut butter banana in process w text

Peanut Butter and Banana Stuffed French Toast
Author: 
Recipe type: Breakfast
 
Ingredients
  • 2 slices of bread
  • 1 tsp butter
  • 2 eggs
  • 1 tsp water
  • ¼ tsp vanilla extract
  • ½ banana, sliced thin
  • 3-4 TBS creamy peanut butter
Instructions
  1. Spread peanut butter on both slices of bread in a thin layer. Try to avoid getting close to the edges so it doesn’t spill out. Add banana slices on top of the one slice of bread and and top with other slice of bread.
  2. Preheat pan over medium heat. Melt butter.
  3. Whisk together egg, vanilla and water and put in a shallow dish, big enough to fit the bread.
  4. Coat both sides of the “sandwich” by dipping into the egg mixture.
  5. Cook for 2-3 minutes and flip over and cook the other side.

If you wanted a variation, you could add raisins, cinnamon, or even marshmallow fluff. Ooooh, maybe I should try that! Stay tuned…

peanut butter banana 2 with text

Mini Breakfast Cups

mini breakfast cups

 

mini breakfast cups

These mini breakfast cups are perfect for breakfast or brunch.

I didn’t want to make the same old Sunday breakfast for my kids, so I decided to change it up a bit. They came into the kitchen and looked a little surprised. Happy surprised.

These don’t take much time to make. The thing I spent the most time on was positioning the bacon around each muffin cup. I used turkey bacon because it’s what I had on hand. You can definitely use regular bacon instead. You can also change the type of cheese you use. There you have it, your very own breakfast cups.

 

Mini Breakfast Cups
 
Ingredients
  • 8 Eggs
  • 24 Pieces of Turkey bacon
  • ¾ - 1C of Shredded cheddar
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees
  2. Spray 24 count mini muffin pan with non-stick spray
  3. Whisk eggs together in a bowl, adding salt and pepper
  4. Lay the turkey bacon around the edges of each muffin cup, cutting in half or quarters, if needed, so the edges don’t come up (You may not use up all of the bacon)
  5. Fill each muffin cup ½ way with egg
  6. Bake for 17 minutes, or until not runny in the middle
  7. Take out of oven and immediately sprinkle with cheese.
  8. Let cool for a few minutes and slide plastic spatula or utensil that won’t scratch your pan around the edges to loosen and take out.

mini breakfast cups 4

mini breakfast cups 3

mini breakfast cups 2