Peanut Butter and Banana Stuffed French Toast Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

1 ratings


  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoons sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 banana, peeled and thinly sliced
  • 2 teaspoons honey
  • 1/4 cup peanut butter
  • 8 slices white bread
  • 1/2 cup granola
  • 1 1/2 tablespoons unsalted butter
  • maple syrup


Preheat oven to 350°. Place the granola in a shallow bowl; set aside.


Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.


In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.


In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.

Peanut Butter and Banana Stuffed French Toast


Only registered users can write reviews. Please, or register

1 Review

Bernadette 3/14/2016
I love you Paula

I love you Paula I grew up watching you with my grandma and that's really how I learned how to cook I give all ur dishes an AT+

Paula Deen Club                   At the Southern Table with Paula Deen