Peanut Butter and Banana French Toast

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe!

This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.

Ingredients:

8  slices soft white bread
1/4 cup reduced-fat creamy or crunchy peanut butter
1  small banana, very thinly sliced
4  large eggs
3  tablespoons reduced-fat milk
1/8 teaspoon freshly ground black pepper
2  tablespoons butter
pancake syrup or honey,  for serving

Directions:

1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.
2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.
3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches, one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.
4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown. Flip each sandwich over and cook for 2 minutes on the second side until golden.
5. Transfer to plates and serve with pancake syrup or honey.

Dairy. Yields 4 servings.

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