½ cup (125g) smooth or crunchy peanut butter, sweetened or unsweetened
1 small banana, sliced
½ cup (125ml) milk
2 tablespoons (30g) sugar
1 teaspoon (5ml) vanilla
2 tablespoons (30g) unsalted butter, divided
Banana Caramel Sauce:
3 tablespoons (45g) unsalted butter
1/3 cup (65g) dark brown sugar
2 tablespoons (30ml) maple syrup
¼ teaspoon (1g) cinnamon
3 ripe bananas, sliced
For the Peanut Butter & Banana Stuffed French Toast, heat oven to 200F (93C). Set a rimmed baking sheet on the middle rack.
Stand bread up top crust-side up. Using a small paring knife, carefully make a 2-inch long and deep cut in the tops of each slice of bread to create a pocket.
Using spoon or knife, spread 2 tablespoons of peanut butter into the pocket of each slice of bread. Stuff each pocket with banana slices and set aside.
Whisk together eggs, milk, sugar and vanilla in 9x13-inch (33x23cm) baking dish. Add bread into the egg mixture and allow it to soak for 2 to 3 minutes per side.
Melt 1 tablespoon (15g) butter in a large non-stick skillet over medium heat. Add two slices of stuffed bread and cook until browned on both sides, about 4 to 6 minutes, flipping halfway. Transfer to oven and repeat with remaining slices.
Serve warm topped with Banana Caramel Sauce.
For the Banana Caramel Sauce, melt butter in a medium non-stick skillet over medium heat.
Add sugar, maple syrup and cinnamon to skillet. Cook for 2 minutes.
Add sliced bananas to skillet and continue to cook until softened and beginning to break down, about 5 to 7 minutes.