Peanut butter and banana 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 eggs 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. (You should have 3 peanut butter and banana sandwiches.)
  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. Serve warm.

Makes 4 servings

Recipe contains: wheat, milk, egg, nuts

Carb choices per serving: 2

* Option not included in nutrition facts

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First Published: 03/05/2019
Last Reviewed: 01/25/2021

peanut butter and banana french toast slices on plate 518617714
Try substituting almond butter for the peanut butter if you prefer the taste or have an allergy to peanuts.
peanut butter banana french toast