Friday, March 1, 2013

Peanut Butter Banana French Toast

with sea salt...

makes me wanna cry thinking about it now.

This is your "go-to" when you're needing a savory sweet fix and you've got a loaf of 5 day old bread.
  • Thick toast... i prefer old whole wheat
  • 2-3 eggs, depending on size
  • 1 teaspoon vanilla extract
  • cinnamon, lots of it i think!
  • 1/4 cup almond milk, or any kind of milk you prefer
  • salted butter
  • a very ripe banana
  • sea salt
  • peanut butter, preferably crunchy
  • maple syrup for finishing
In a shallow dish, whip up the eggs with the milk, vanilla extract and cinnamon.
Over a low heat, toss in some salted butter, sea salt and the ripe banana and start melding those flavors together until the banana is almost caramelized.
While that's getting yummy, place your thick sliced toast in the mixture of eggy goodness and let it soak well on each side.
Start mashing that banana with the back of your wooden spoon, spatula, whatever until it's really starting to smell good.
I flipped my bread to get the other side really soaked, too. Don't forget about both sides.
Once the banana is getting pretty golden and the butter is mostly absorbed, add in a large soup spoon's worth of the peanut butter and mash it around until well mixed. Don't worry, it'll get gloppy, don't think you've done something wrong.
Now place the soppy bread pieces in the pan and raise the heat a little. Pour the remaining egg mixture from the dish into the pan and mix around well. Make sure to give each side of the toast proper time on the pan to get browned.
At this point, it may start to break apart... the peanut butter makes it pretty supple but don't fear, all the pieces will still get golden!
Once it's as golden as you like it, remove it from the pan and serve it with maple syrup and a hot cup of glorious dark roast. If you're feeling really saucy, fry up some thick cut bacon and pair each bite with a piece of that goodness. Holy yum.
 ENJOY your breakfast and savor each bite. Life's too short not to.


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