Peanut Butter Banana Toast Recipes

Steps:

• Toast bread and slice banana. Layer banana on one slice of toast and dust with cinnamon. Spread the second slice with peanut butter, then sandwich the two together and eat straight away.

Steps:

• Spread bread slices with peanut butter (only one side of each slice).
• Arrange half of sliced banana on one slice of bread.
• Cover with another slice of bread (peanut butter side down).
• Heat a nonstick frying pan and grease with butter.
• Coat sandwich with egg and milk mixture and grill for 2 minutes on each side.
• Served garnished with remaining sliced banana and hot syrup.

Steps:

• Toast bread to your liking.
• Divide peanut butter and spread on toast.
• Drizzle honey over the peanut butter.
• Cut bananas length wise and lay across peanut butter.
• Heat in microwave for 10 seconds.
• Enjoy with a glass of milk.
• Note: I usually half this if I'm eating alone-it is pretty filling.

Steps:

• In a medium bowl, beat eggs, milk, and vanilla until blended.
• Set aside.
• Make 4 peanut butter and banana sandwiches.
• Soak sandwiches in egg mixture until all or most of the egg mixture has been absorbed.
• Melt butter in skillet over medium heat and fry sandwiches until both sides are golden brown and crisp, turning over halfway through, about 6-8 minutes.
• Cut french toast into diagonals and sprinkle with icing sugar when serving.
• If desired, drizzle with honey or maple syrup.

Steps:

• Toast the bread.
• While the bread is toasting, slice the bananas into 1/2-inch thick disks and put them into a bowl. Grate the lemon zest over the bananas. Cut the lemon in half and squeeze the juice into the bowl. Tear in the mint leaves and gently mix to combine.
• Spread each piece of toast with 2 tablespoons of peanut butter and top each with half the bananas. Serve immediately.

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the cream, milk, nutmeg and eggs in a bowl. Working in batches, soak the banana bread slices in the mixture.
• Heat a skillet or griddle over medium heat with a bit of the butter. Cook a batch of the banana bread slices until browned, 4 to 5 minutes per side. Transfer to the oven to keep warm. Cook the remaining slices, adding more butter as needed.
• Cut the bananas into oblique slices, place on a baking sheet and coat with the sugar. Brulee them with a kitchen torch or under a broiler (or leave raw if you do not have a torch or broiler).
• Arrange the French toast on plates, top with a quenelle (oval-shaped scoop) of the Peanut Butter Mousse, spread the bruleed bananas about, grate chocolate over the top of it all and serve with a side of the warm Cinnamon Maple Syrup.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper.
• In a stand mixer with the paddle attachment, cream the sugar and butter until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions.
• Combine the banana, buttermilk and vanilla in a bowl. Sift together the flour, baking soda, cinnamon, salt and cloves in a second bowl. Add half of the flour mixture to the butter mixture and paddle just to combine. Scrape down the sides and then add the buttermilk and banana mixture. Scrape down again, and add the remaining flour until just combined uniformly.
• Pour the batter into the prepared loaf pan and bake on the center rack until a toothpick inserted in the loaf comes out clean, 50 minutes to an hour, depending on your oven. Let cool for about 10 minutes, then remove from the pan to cool completely.
• Whisk the cream to medium peaks and set aside.
• In a stand mixer with the paddle attachment, cream together the cream cheese, peanut butter, sugar, salt and vanilla, scraping down the sides of the bowl halfway, until the mixture is uniform, about 5 minutes. Fold the whipped cream into the peanut butter mixture, a third at a time. Refrigerate until ready to use.
• Blacken the cinnamon a bit on a gas burner.
• Put the maple syrup in a pan and heat until warm. Remove from the heat, add the blackened cinnamon sticks and let steep in the syrup for 20 minutes.

Steps:

• Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
• In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
• Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Steps:

• Toast your bread as dark as you like it.
• Immediately spread the toast with the peanut butter so it gets warm and gooey.
• Sprinkle with cinnamon-sugar and enjoy!

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
• In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
• Add the bread to the egg mixture and stir until evenly coated.
• Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
• Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
• Pour the bread mixture over sauce into skillet and spread evenly.
• Bake for 30 minutes, until golden and crispy.
• Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
• Enjoy!