Yield: 2 large sandwiches (four halves)
Total Time:about 10 mins
Prep Time:5 minutes
Cook Time:about 5 minutes
Peanut butter and bananas is any such classic mixture that always tastes properly and chocolate peanut butter is automatically a leg up on normal peanut butter. The bread is barely crisp at the exterior, soft inside the interior, and heating the chocolate peanut butter so it slightly melts is the nice. If you’re looking for an smooth but decadent comfort meals breakfast, brunch, or breakfast-for-dinner recipe, make this. You can scale up the recipe to something sized crowd you’re cooking for.
Ingredients:
- four slices Texas toast (I pick Texas toast over ordinary bread because it’s thicker)
- approximately 8 tablespoons chocolate peanut butter, divided (Nutella can be substituted)
- 1 medium banana, sliced into thin rounds
- 2 huge eggs
- 1/four cup milk (I used unsweetened cashewmilk)
- 1 tablespoon granulated sugar
- half of teaspoon cinnamon
- about 2 tablesoons unsalted butter, for griddling
Directions:
- Spread every slice of bread with about 2 tablespoons chocolate peanut butter.
- Evenly add bananas to 2 of the slices in an even, flat layer.
- Top with ultimate bread slices (with the chocolate peanut butter facet down, touching the bananas); set the two sandwiches apart.
- To a medium bowl, add the eggs, milk, sugar, cinnamon, and whisk to mix; set apart.
- To a large skillet, upload the butter and warmth over medium-excessive warmness to soften. After butter has melted, dip each sandwich within the egg mixture, on each sides, and place sandwiches in skillet.
- Cook for approximately 3 to 4 mins consistent with side, or until gently golden browned on each sides. Slice and serve right now. French toast is first-class heat and fresh.