PB&B French Toast

Low Sodium

This Elvis inspired, kid-friendly recipe is perfect for breakfast, lunch, dinner or a snack. 


2 large eggs, whites only
1 whole egg
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
6 slices whole-grain bread
4 tablespoons creamy peanut butter
2 medium bananas, peeled and sliced
2 teaspoons canola oil


1. In a small bowl, beat together egg whites and whole egg. Add milk, vanilla and cinnamon. Mix well. Set aside.

2. Lay 3 slices of bread on a flat surface. Spread a layer of peanut butter on top of each slice. Then, layer banana slices over the peanut butter. Place a slice of bread on top of each.

3. In a large skillet, heat oil over medium-high heat. Dip 1 of the sandwiches in the egg mixture until both sides are coated well. Then, place in skillet and cook until bottom is lightly browned (about 3 minutes). Flip and continue cooking for 2 more minutes or until both sides are lightly browned. Repeat with remaining sandwiches.

4. Cut each sandwich into 4 triangles. A serving is 3 pieces. Serve warm.

Makes 4 servings.

Recipe contains:  Wheat, milk, eggs, nuts

Carb choices per serving: 2 

*Option not included in nutrition facts.

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First Published: 01/25/2021
Last Reviewed: 01/22/2021

peanut butter and banana french toast slices on plate 518617714

Substitute almond butter for peanut butter if you prefer the taste or have an allergy to peanuts.*

peanut butter banana french toast nutrition label