PB&J banana French toast


4 x 1cm-thick slices white sandwich bread

2 heaped tbsp peanut butter (smooth or crunchy)

2 medium ripe bananas, cut into 0.5cm-thick slices

2 heaped tbsp raspberry jam

3 eggs

4 tbsp whole milk

1 tbsp golden caster sugar

1 tbsp unsalted butter

icing sugar, for dusting


1 Toast the bread very lightly to firm it up. Make 2 sandwiches, spreading each with peanut butter, topping with the banana and finishing with 1 tbsp jam. Press at the edges to seal in the filling, then put the sandwiches in a small, deep baking dish.

2 Beat the eggs, milk and sugar together with a pinch of salt, then pour over the sandwiches. Set aside for 20 minutes (or up to 3 hours in the fridge), turning carefully after 10 minutes.

3 Heat the butter in a frying pan until foaming. Lift the sandwiches from the egg mixture and fry over a medium heat for 2-3 minutes on each side, until golden; dust with icing sugar as you turn them. Halve and dust with more icing sugar, if liked.

  • Preparation time: 10 minutes, plus soaking
  • Cooking time: 10 minutes
  • Total time: 20 minutes, plus soaking

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1494kJ
Fat 15.7g
Saturated Fat 5.4g
Carbohydrate 41.6g
Sugars 23.1g
Protein 12.1g
Salt 0.7g
Fibre 2.5g

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