This past weekend, Dave and I got to enjoy a lazy Saturday. We slept in and ate breakfast for lunch. Because we still had so many bananas, I decided to incorporate them into something breakfasty. I had seen peanut butter banana french toast before on some diner menus and wanted to give them a try. I found and adapted a recipe that was inspired by one of Bobby Flay's:
-4 slices of bread (I used whole wheat)
-two small bananas or one large one, sliced
-2 eggs whisked together
-juice of an orange or 4 tablespoons of ready-made orange juice (I used fresh orange juice, so I also added some of the zest)
-a pinch or two of nutmeg (I used about 1/2 tsp)
-a pinch or two of cinnamon (I used 1 tsp)
-a pinch of cayenne (I used about 1/4 tsp)
Make two peanut butter banana sandwiches.
Whisk egg mixture together, and dip both sides of your sandwich in the mixture.
Place sandwich on a heated iron skillet or non-stick one that has had a small pat of butter melted on it. Allow to brown for 60 seconds or slightly longer on each side.
To garnish, you can sprinkle on powdered sugar and maple syrup. You can even use honey if you'd like.
I served this up with a few orange wedges, which compliments the orange juice that's already in the french toast and also cuts through the richness a bit.