Description
Peanut butter cup French toast rolls stuffed with banana, coated in cinnamon sugar, drizzled warm—fun, golden, and irresistibly brunch-perfect.
Ingredients
Scale
- 12 slices soft white bread, crusts removed
- ½ cup creamy peanut butter
- ¾ cup chopped banana (about 1 large banana)
- 2 large eggs
- ¼ cup milk
- 3 tablespoons butter, for sautéing
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Melted peanut butter, for drizzling
- Maple syrup, for serving
Instructions
- In a shallow bowl, whisk together eggs and milk; set aside.
- In a small dish, mix together granulated sugar and ground cinnamon; set aside.
- Flatten each slice of bread with a rolling pin until about ⅛-inch thick.
- Spread a generous teaspoon of peanut butter on each slice.
- Add about 1 tablespoon of chopped banana on top.
- Roll up the bread tightly around the filling.
- Heat a large skillet over medium heat and add butter.
- Dip each roll into the egg mixture, fully coating it, then place seam-side down in the pan.
- Cook rolls 1–2 minutes per side, turning to brown all sides evenly.
- Immediately roll each hot French toast roll in the cinnamon-sugar mixture to coat.
- Serve warm with a drizzle of melted peanut butter and maple syrup on the side.
Notes
- Use ripe bananas for best sweetness and texture.
- Serve immediately for the crispiest texture.
- Can substitute almond or oat milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg