Peanut Butter And Banana French Toast

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French toast is a classic breakfast favorite and this banana french toast is a sweet treat the whole family can enjoy! It is filled with a thin layer of peanut butter and sweetened with bananas for a naturally sweetened treat!

Peanut butter and banana French toast sticks served with yogurt and raspberries.

French toast is a classic, but stuffed French toast brings the breakfast classic to another level. You can fill the French toast with whatever spreads you like or omit them altogether for a plain banana French toast!

If you love this banana-flavored french toast, you’ll also love these strawberry cheesecake french toast rollups and this one-pan blueberry french toast bake as well!

What You’ll Need

Here is what you’ll need to make this peanut butter banana French toast:

Ingredients to make peanut butter banana French toast sticks.
  • Bananas: The main source of sweetness for this French toast. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the toast!
  • Bread: I used whole wheat bread, but any type of sliced sandwich bread may be used.
  • Egg: Used to firm up the liquids in the bread.
  • Peanut Butter: For added healthy fats and flavor.
  • Milk: To smooth out the batter and for added creaminess/flavor.
  • Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
  • Vanilla: For added flavor.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Peanut butter: The peanut butter may be replaced with any nut butter, seed-based butter, or spread. You may also omit the spread and dip slices into the banana batter for plain banana French toast.
  • Egg: The egg may be replaced with 1/4 cup of unsweetened applesauce.
  • Milk: The milk may be replaced with a dairy-free alternative like coconut milk or oat milk.

Step By Step Instructions

Steps to make peanut butter banana french toast

STEP 1: Remove the crusts from the slices of bread. Spread about 1 tablespoon of peanut butter on one slice of bread and top it with another slice of bread. Repeat with all bread slices to form 3 “sandwiches” (Image 1).

STEP 2: Slice each bread sandwich into 3 or 4 small strips (Image 2).

STEP 3: Mash the banana in a bowl until smooth. Add the eggs, milk, cinnamon, and vanilla into the bowl with the mashed banana (Image 3). Whisk until well combined.

STEP 4: Dip each French toast stick into the batter and shake off any excess batter (Image 4).

STEP 5: Heat a small amount of butter in a pan on low heat and cook the French toast sticks on all 4 sides (Images 5 & 6). Make sure to turn the sticks on all sides to ensure that there is no raw egg on each piece. Allow them to cool before serving.

Steps to make peanut butter banana french toast

Storage Instructions

Once cooled, store the French toast sticks in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 1 month.

Banana French toast served with berries

Tips For Success

  • Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter batter, but I find that overripe bananas provide the perfect amount of sweetness on their own!
  • You can roll the bread slices out flat before adding in the peanut butter and 2nd slice, but keeping the bread as is results in a thicker French toast stick!
  • Use a thin layer of peanut butter between the bread slices so that the peanut butter is not too thick when taking bites into the toast.
  • These French toast sticks are perfect for baby-led weaning as they are easy for little ones to pick up and take bites from. You can also chop these up into small squares as your little one develops the pincer grasp to practice picking up smaller pieces!
Peanut butter and banana French toast sticks served with yogurt and raspberries.

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Banana French toast
5 from 8 votes

Banana French Toast

French toast is a classic breakfast favorite and this banana french toast is a sweet treat the whole family will love! It is filled with a thin layer of peanut butter and sweetened with bananas for a naturally sweetened treat!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 servings

Ingredients 

  • 1 small overripe banana
  • 6 bread slices
  • 1 egg
  • 2 tbsp milk
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • 2-3 tbsp peanut butter

Instructions 

  • Remove the crusts from the slices of bread. Spread about 1 tablespoon of peanut butter on one slice of bread and top it with another slice of bread. Repeat with all bread slices to form 3 "sandwiches."
  • Slice each bread sandwich into 3 or 4 small strips.
  • Mash the banana in a bowl until smooth. Add the eggs, milk, cinnamon, and vanilla into the bowl with the mashed banana. Whisk until well combined.
  • Dip each French toast stick into the batter and shake off any excess batter.
  • Heat a small amount of butter in a pan on low heat and cook the French toast sticks on all 4 sides. Make sure to turn the sticks on all sides to ensure that there is no raw egg on each piece. Allow them to cool before serving.

Notes

  • Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter batter, but I find that overripe bananas provide the perfect amount of sweetness on their own!
  • You can roll the bread slices out flat before adding in the peanut butter and 2nd slice, but keeping the bread as is results in a thicker French toast stick!
  • Use a thin layer of peanut butter between the bread slices so that the peanut butter is not too thick when taking bites into the toast.
  • These French toast sticks are perfect for baby-led weaning as they are easy for little ones to pick up and take bites from. You can also chop these up into small squares as your little one develops the pincer grasp to practice picking up smaller pieces!

Nutrition

Calories: 207kcal, Carbohydrates: 28g, Protein: 8g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 42mg, Sodium: 252mg, Potassium: 222mg, Fiber: 3g, Sugar: 7g, Vitamin A: 89IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 2mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




9 Comments

  1. 5 stars
    My 2 year old with several food allergies (wheat, eggs, and milk) LOVES these! Thank you for always providing substitutions with your recipes. This momma appreciates it so much!

    1. I’m so happy to hear that your little one loved these and that you’ve been finding the substitutions helpful! Thank you for sharing your great feedback, Liz!😊

    1. Hi Alex! I usually microwave straight from frozen for 20-30 seconds, adding 10-second increments as needed.

  2. 5 stars
    I just made these as my grandbaby is coming tomorrow. All your recipes are incredible. Especially the puffs are Ariyah’s favourites, pancakes etc etc! Thank you for sharing all your recipes.

  3. 5 stars
    Girl can I just say you’ve been a GODSEND while learning baby led weaning! I’ve loved every single one of your recipes (this one included!) So easy and delicious. Thank you!!!

    1. I am so happy to hear that!! Thank you for taking the time to write this review I’m so happy that you’ve been finding the recipes helpful!😊