Banana Stuffed Crispy Peanut Butter French Toast for One

Would it sound obnoxious if I said this was the best french toast I’ve ever had?

Because it is, hands-down.

I completely lost interest in french toast for a while after watching this scene in Road Trip, but man am I glad I got over that revulsion… because this. Is. Amazing.

Creamy mashed banana is sandwiched between two slices of wicked good whole wheat bread, then the sandwich is soaked in a peanut butter “custard” and coated in crunchy Peanut Butter Puffins crumbs before being pan-fried to crispy golden-brown perfection.

A generous drizzle of maple syrup seals the deal.

My brain is already in overdrive thinking up variations on this absolutely delicious breakfast, so you can definitely expect to see more french toast posts in the near future!



Banana Stuffed Crispy Peanut Butter French Toast for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: fry breakfast banana bread peanut butter

Ingredients (1 serving)

  • 2 slices whole wheat bread
  • 1 medium-sized ripe banana, well-mashed
  • 1/4 cup milk (I used organic skim)
  • 1 egg white
  • 1/8 tsp pure vanilla extract
  • 1 Tbsp creamy peanut butter
  • 1/2 cup Barbara’s Peanut Butter Puffins, finely crushed (I used a mini food processor to pulse the cereal into crumbs)
  • 1 tsp butter
  • pure maple syrup, preferably grade B, for serving


Spread mashed banana evenly over one piece of bread. Top with second piece of bread to make a sandwich.

Whisk together the milk, egg white, vanilla extract, and peanut butter in a pie plate until well-mixed (a few lumps of peanut butter are okay).

Lay Puffins crumbs out onto another pie plate.

Dip sandwich into the peanut butter “custard”, allowing both sides to soak up the mixture for about 20 seconds or so.

Transfer custard-coated sandwich to the plate with the Puffins crumbs and press firmly to adhere.

Heat the butter in a nonstick skillet set over medium heat.

Place the crusted sandwich in the skillet and cook until golden brown and crisp on both sides, about 4-5 minutes total.

Serve french toast with maple syrup.

Nutritional Information without maple syrup (assuming bread is 90 calories per slice):

511.7 calories, 15.9 grams fat, 4.6 grams saturated fat, 10.7 grams fiber, 19.5 grams sugars, 22.1 grams protein

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25 thoughts on “Banana Stuffed Crispy Peanut Butter French Toast for One

  1. omg a pb puffin crust!!! holy moly, i need this in my life. now if i can just stop making your carrot cake pancakes on the weekend :)

  2. Great Harvest makes some excellent bread for french toast too… did you just use their honey whole wheat?

    I’ve never had Puffins before, but it might be time to try them!

  3. …I’m making this. But with cinnamon puffins instead of peanut butter (because that’s what I have, and I need these now).

    1. Oooo cinnamon puffins would be a great sub – especially with cinnamon raisin bread! I’ll have to try that. Thanks for the inspiration :).

  4. that’s a whole lotta YUMMY!

    is that jar of peanut butter in the photos from Whole Foods? I’ve heard good things about their peanut butter. I’m hoping to try some soon.

    1. Yep! It’s the Whole Foods 365 brand organic unsweetened peanut butter, and it is fantastic! I used to buy the Trader Joe’s valencia organic peanut butter, but they discontinued it… so sad.

      1. Trader Joe’s discontinued their peanut butter???? NOOOOO! Their crunchy salted peanut butter is my FAVORITE! When was this? I bought some in January. Guess I’ll have to really savor the last couple of jars I have.

  5. Actually made something very similar little while back, but your topping is so creative and looks very delicious! Will have to make them again with this variation.

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