Weekends are a time for sleeping in, watching movies and unwinding. But the most important aspect of the weekend is brunch. This is no time for a bowl of soggy Cheerios, this is a time to celebrate and do nothing simultaneously! What better way to celebrate your empty schedule for the day than with a crispy, chewy, salty, sweet and satisfying meal. Hitting all those taste buds at once requires a certain finesse, especially when certain criteria are required. I chose peanut butter for saltiness, toast for crispiness, a delicate chewiness from eggs, and sweetness from bananas and maple syrup. This is sounding like a winning combo to me…


2 slices soft bread
1/3 cup dairy or almond milk
1 egg
1 tsp sugar
1/8 tsp cinnamon

1 banana, in 1/4″ slices
1 Tbsp creamy natural peanut butter
drizzle of real maple syrup


1. Place a large skillet over medium heat. Mix together milk, egg, cinnamon and sugar in a bowl. Dip each slice of bread in the bowl and flip over to soak both sides.

2. Spray skillet with cooking spray and add the soaked bread. Flip after 2-3 minutes, or when the bottom is browned and crispy. Cook for an additional 2 minutes. The bread has browned enough once it looks like a toasty foreign landscape as shown below.

3. Spread a thin layer of peanut butter on each slice of french toast and place banana slices on top. Drizzle with maple syrup and a few shakes of cinnamon.

Additional Info:

Peanut butter plays a dual role in this recipe: it secures the toppings to the toast substrate, and it’s salty deliciousness contrasts perfectly with the maple syrup!

Filed in Breakfast, Peanut Butter, Vegetarian

13 Responses / Leave a comment »

  1. Jessy and her dog Winnie says:

    Mmm I love French toast! The bananas on top look really yummy!

  2. Rosiecat says:

    Hello, PBB! Now that is a brunch to celebrate. I like to pair my French toast with breakfast soysage, which isn’t to everyone’s taste because it’s SOYsage, not SAUsage, but I love it regardless. It hits up the savory notes that French toast does not, even a crispy/salty/sweet French toast like yours.

    Happy weekend!

  3. Nick says:

    Hey Rosiecat,

    I recently tried a SOYsage. I’m not vegetarian, but I bought “Gimme Lean Sausage style”. It’s a tube of sausage flavored soy something-or-other that I had read a lot of positive reviews about. I simply shaped some sausage patties and grilled them in a pan with salt and pepper. They were very tasty, not to mention fat free, very high in potassium, low in carbs but high in fiber and protein. There is nothing unhealthy about it, it’s actually kind of a powerhouse food.

    If you don’t cook them through enough they tend to taste a little off, but cooked over medium-high heat until crispy on both sides: I really thought I was eating a fatty pork sausage. I highly recommend the brand if you can find them Rosiecat!

  4. Simply...Gluten-free says:

    I love bruch, I love peanut butter! Have a great weekend!

  5. Brilynn says:

    That looks like some seriously good french toast!

    Lately I’ve taken to eating peanut butter on tons of things, like on caramel or cheddar cheese ricecakes… yeah, cheddar and peanut butter, who knew?
    And I’m not gonna lie, I like just sticking a spoon into a jar of honey and then in the pb jar and eating it like that.

  6. Nick says:


    Cheddar and peanut butter go well together? If that’s the case, I’ve got a lot of experimenting to do since I usually use cheddar when I make Mexican food. Hmm…

    As for the honey peanut butter thing, that is just awesome. I have a very simple recipe coming up soon so you can enjoy that same taste without the mess!

  7. glutenfreeforgood says:

    Hey Nick — With a few substitutions, I could pull this off! Looks good!

  8. robin (caviar and codfish) says:

    French toast… now that’s something I loooove with peanut butter!

  9. White On Rice Couple says:

    Anything a la banana on top is wonderful. This could be a great breakfast, lunch and dinner meal!

  10. downhomedieting says:

    Hey there! Thanks for the comments on my site & for the links to more black bean brownie recipes. I’ll be trying those out soon.

    Peanut butter is in my top 3. It’s a little high in calories though, but I try to incoroporate it when ever I can. Your french toast looks delicious!

  11. Rosiecat says:

    Hello again, PBB. I’m glad to hear you found soysage to be an acceptable protein option! I eat soysage every once in a while because I’m not totally convinced it’s the healthiest of options. It’s pretty highly processed, which gives me pause. As an occasional treat, though, I enjoy it.

    I think I’ve tried the Gimme Lean soysage you mentioned! I liked it. I like stews that call for sausage; it makes them really hearty and filling, so I tried Gimme Lean in a stew recipe from Passionate Vegetarian. The only issue I’ve found with vegetarian soysages in stews is that the texture does not hold up well if you have leftovers. The best thing to do is to cook the soysage separately and add it to your stew right before eating.

    For a French toast companion, my favorite soysage thus far is Lightlife Smart Links Breakfast soysage. They aren’t identical to sausage, but they have a great flavor and a decent texture, especially when they are hot and freshly browned in the skillet. They remind me of the sausage links I ate as a kid. We used to call them “smokies,” and I adored them.

  12. Nick says:

    I should try those smart links, considering LightLife is the same company that makes GimmeLean I have a feeling they’re good.

    I did notice with the GimmeLean, which is probably similar for all soy-sausage, is that if it’s not all the way heated through it doesn’t taste very good. Just like you said, it’s definitely best when browned on all sides and hot the way through.

    The GimmeLean probably is heavily processed but at least its healthy nutrition-wise and in this day and age it’s almost impossible to know what is going to kill you in the long run anyhow. I suppose a “raw” diet might be the most natural but even that could be suspect in some respects. It’s all about moderation, except with peanut butter, that’s a no-limits sort of thing.

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