Peanut butter banana french toast sandwiches

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 558.4
  • Total Fat: 21.4 g
  • Cholesterol: 1.8 mg
  • Sodium: 368.6 mg
  • Total Carbs: 72.2 g
  • Dietary Fiber: 9.4 g
  • Protein: 19.2 g

View full nutritional breakdown of Peanut butter banana french toast sandwiches calories by ingredient
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Peanut butter and banana was Elvis's favorite for a reason! Peanut butter and banana was Elvis's favorite for a reason!
Number of Servings: 4


    8 Slices of Whole Wheat Bread
    1.5 c skim milk
    1 large egg white
    1 tsp vanilla extract
    1 tsp cinnamon
    1/4 tsp nutmeg
    2 medium bananas, sliced
    8 tbsp natural peanut butter

    *Optional: Honey to drizzle sandwiches (not included in nutritional info)


Please remember that this recipe is high in fat due to the natural peanut butter. I used 2 tbsp of natural peanut butter for sandwich, if you'd like to cut down the fat you can use just 1 tbsp per sandwich, but also remember that natural peanut butter has the *good* fats in it.

Heat a medium to large sized pan on medium to medium low heat.

Slice the two bananas into 1/4 inch slices on a bias (diagonally)

In a medium sized bowl, whisk together milk, egg white, vanilla, cinnamon, and nutmeg.

Spray the pan with non stick cooking spray. Dunk one (or two, if your pan will fit two) pieces of bread in the milk mixture and place in the pan. Cook until a deep golden brown color and then flip, cooking the other side until it's a deep golden brown color. If you're not serving the french toast immediately, you can keep them warm in a plate in the oven, covered with foil (Just put the oven on as low as it will go, usually 150 or 170).

After french toast is finished, assemble sandwiches. Spread the bottom half with 2 tbsp of natural peanut butter. Put 1/2 of a bananas worth of slices on the peanut butter. Place the second piece of french toast on top. Drizzle with honey if desired, or top with fresh or frozen berries.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user STARLITSHADOWS.

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