Chocolate Peanut Butter Banana Stuffed French Toast

Péânut buttér ând bânânâs is such â clâssic combinâtion thât âlwâys tâstés good ând chocolâté péânut buttér is âutomâticâlly â lég up on régulâr péânut buttér. 


Thé bréâd is slightly crisp on thé éxtérior, soft in thé intérior, ând héâting thé chocolâté péânut buttér so it slightly mélts is thé bést. 

If you’ré looking for ân éâsy yét décâdént comfort food bréâkfâst, brunch, or bréâkfâst-for-dinnér récipé, mâké this. You cân scâlé up thé récipé to whâtévér sizéd crowd you’ré cooking for.

INGREDIENTS:

• 4 slices Texas toast (I prefer Texas toast over regular bread because it’s thicker)
• about 8 tablespoons chocolate peanut butter, divided (Nutella may be substituted)
• 1 medium banana, sliced into thin rounds
• 2 large eggs
• 1/4 cup milk (I used unsweetened cashewmilk)
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• about 2 tablesoons unsalted butter, for griddling

DIRECTIONS:

1. Spread each slice of bread with about 2 tablespoons chocolate peanut butter.
2. Evenly add bananas to two of the slices in an even, flat layer.
3. Top with remaining bread slices (with the chocolate peanut butter side down, touching the bananas); set the 2 sandwiches aside.
4. To a medium bowl, add the eggs, milk, sugar, cinnamon, and whisk to combine; set aside.
5. ...........
6. .................

full recipes here : www.averiecooks.com

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