Why You’ll Love Chocolate Peanut Butter Banana Stuffed French Toast Recipe

The familiar peanut butter‑banana pairing gets a delicious upgrade with chocolate & warm toast.
It’s quick: just a few minutes of prep and cook time.
Works for breakfast, brunch or even a “breakfast‑for‑dinner” treat.
Uses simple ingredients but delivers a big comfort‑food flavour punch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 slices Texas toast (thicker bread works best)
About 8 tablespoons chocolate peanut butter, divided (or swap in Nutella)
1 medium banana, sliced into thin rounds
2 large eggs
¼ cup milk (unsweetened cashew milk used in the original)
1 tablespoon granulated sugar
½ teaspoon cinnamon
About 2 tablespoons unsalted butter (for griddling)

Directions

Spread each slice of bread with about 2 tablespoons of chocolate peanut butter.
On two of the slices, layer the banana rounds evenly.
Top with the remaining bread slices (with the chocolate peanut butter side down, touching the bananas) to form two sandwiches.
In a medium bowl whisk together the eggs, milk, sugar and cinnamon; set aside.
Heat the butter in a large skillet over medium‑high.
Dip each sandwich in the egg mixture on both sides, then place the sandwiches in the skillet.
Cook about 3‑4 minutes per side or until each side is lightly golden brown.
Slice and serve immediately while warm.

Servings and timing

Servings: 2 large sandwiches (4 halves)
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: ~10 minutes

Variations

Use whole‑wheat or brioche bread instead of Texas toast for a different texture.
Replace the banana with sliced strawberries or pears for a fruity twist.
Use almond butter plus a bit of melted dark chocolate instead of chocolate peanut butter.
Add a pinch of nutmeg or vanilla extract to the egg mixture for extra flavour.
For a savory‑sweet contrast, add a sprinkle of sea salt over the top just before serving.

Storage/Reheating

Storage: If you have leftovers, store in an airtight container in the refrigerator for up to 1 day. The bread will soften, so best consumed soon.
Reheating: Gently reheat in a skillet over low heat to crisp the exterior again, or use a toaster oven for 2‑3 minutes. Avoid microwaving if you want to retain the crispness.

FAQs

Can I make this ahead of time?

Yes, you can assemble the sandwiches ahead of time, but for best texture they should be cooked just before serving so the bread remains crisp on the outside.

What is “chocolate peanut butter”?

It’s simply peanut butter that’s been combined with chocolate (or a chocolate‑peanut butter spread) for a richer flavour. You can purchase it or make your own by mixing peanut butter with melted chocolate.

Can I use regular bread instead of Texas toast?

Absolutely. Just choose a thicker slice of bread if possible so the sandwich holds up during dipping and cooking.

Is there a dairy‑free version?

Yes: use a plant‑based milk (like almond or cashew) instead of cow’s milk, make sure your butter substitute is dairy‑free, and use a vegan chocolate‑peanut butter or nut‑butter combination.

How ripe should the banana be?

A banana that’s ripe (yellow with minimal green) is ideal—it will slice easily and be sweet without being mushy.

Can I bake this instead of skillet‑cooking?

Yes, though the skillet gives you the optimal crisp exterior. If baking, place assembled sandwiches on a greased baking sheet, bake at ~190 °C (375 °F) for about 10 minutes flipping once, until golden.

Can I freeze leftovers?

You can freeze the cooked sandwiches wrapped well. To reheat, thaw in the fridge then crisp in a skillet or toaster oven. Note: the banana texture may change slightly.

What toppings go well with it?

Maple syrup, fresh berries, a dusting of powdered sugar, or a dollop of yogurt all complement the rich flavors nicely.

Is this suitable for brunch company?

Yes — you can scale up the amounts to serve more people easily by assembling more sandwiches and using a larger skillet (or multiple pans) to cook simultaneously.

What if I don’t have butter for the skillet?

You can use a neutral‑flavoured oil (like coconut or vegetable oil) instead of butter; the exterior may be slightly less golden‑buttery but still delicious.

Conclusion

This Chocolate Peanut Butter Banana Stuffed French Toast is a special‑occasion breakfast or weekend brunch treat that feels indulgent yet comes together in no time. With the melting chocolate peanut butter, sweet banana, thick bread and warm egg custard bath, each bite delivers comfort and flavour. Whether you’re treating yourself on a lazy morning or cooking for loved ones, this recipe hits the mark.