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dic. 13, 2015

Susie Fishbein: Recipes (Peanut Butter and Banana French Toast)

by Susie Fishbein

Peanut Butter and Banana French Toast


  • 8 slices soft white bread
  • ¼ cup reduced-fat creamyor crunchy peanut butter
  • 1 small banana, very thinly sliced
  • 4 large eggs
  • 3 tablespoons reduced-fat milk
  • 1⁄8 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • pancake syrup or honey, for serving


1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.

2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.

3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.

4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.

5. Transfer to plates and serve with pancake syrup or honey.