Peanut Butter Banana French Toast Skillet Recipe

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Lucy Murphy Modified: March 23, 2022
Peanut Butter Banana French Toast Skillet Recipe

How To Make Peanut Butter Banana French Toast Skillet

Munch on a sweet plate of this banana french toast layered with baguette, creamy peanut butter, and sweet bananas, for a tastier breakfast meal!

Preparation: 5 minutes
Cooking: 36 minutes
Cool Time: 5 minutes
Total: 46 minutes

Serves:

Ingredients

  • 1baguette,stale
  • 4eggs
  • 1cupheavy cream,divided
  • 1tspvanilla extract
  • 1tspcinnamon
  • ¼cupunsalted butter
  • 1cupbrown sugar
  • cuppeanut butter
  • 1large banana,sliced

Instructions

  1. Preheat the oven to 375 degrees F.

  2. On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch pieces.

  3. In a bowl, whisk together the eggs, ½ cup of heavy cream, vanilla, and cinnamon. Add the bread to the egg mixture, then stir until evenly coated.

  4. Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and the remaining ½ cup of heavy cream.

  5. Whisk to combine and cook for about 3 minutes until bubbling. Then, whisk in the peanut butter for about 3 minutes until fully incorporated and bubbling. Add the sliced bananas and stir to coat.

  6. Pour the bread mixture over the sauce into the skillet, and spread evenly.

  7. Bake for 30 minutes until golden and crispy. Let the skillet cool for about 5 minutes.

  8. Cover the skillet with a large plate, then 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.

  9. Slice, serve, and enjoy!

Nutrition

  • Calories: 582.47kcal
  • Fat: 33.73g
  • Saturated Fat: 16.66g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 11.18g
  • Polyunsaturated Fat: 3.62g
  • Carbohydrates: 59.78g
  • Fiber: 2.64g
  • Sugar: 31.35g
  • Protein: 13.35g
  • Cholesterol: 181.32mg
  • Sodium: 367.36mg
  • Calcium: 102.74mg
  • Potassium: 326.25mg
  • Iron: 2.99mg
  • Vitamin A: 274.34µg
  • Vitamin C: 2.23mg
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