Peanut Butter Banana Stuffed Pumpkin French Toast

by brookefiore

I’ve been partaking in risky behavior over the past couple of weeks.

And while I haven’t exactly been committing any crimes, dancing with tigers or jumping out of air planes, I have been watching Food Network’s “The Best Thing I Ever Ate” on my iPad right before going to sleep.

 

This leaves my mouth watering and my mind racing with thoughts of how can I make that entree/dessert/appetizer appear in my kitchen in the next five minutes??

 

I resist temptation to scurry into the kitchen and start concocting whatever Alton Brown was just raving about. But it’s not easy because I swear, if there ever was a show that could qualify as food porn (and let me tell you I hate that term – food porn) I think this show takes the cake.

 

Just when I was ready to break the habit, switch back to watching something a little more low key like Modern Family, Selling New York or Gilmore Girls I watched some woman in some diner in some Idaho town create peanut butter banana french toast. And for the next two Saturday’s I created my own version – sans Rum and butter – and felt as though I was in absolute breakfast heaven.

 

Then fall came and I was ears deep in spaghetti squash and gourds and I started buying all things orange and yellow and pumpkin puree was going into like everything I was making. I wasn’t even sure peanut butter and bananas would let some pumpkin in on that great thing they’ve got going but the aroma that was coming off the griddle assured me I had done a good job playing match maker.

Peanut Butter Banana Stuffed Pumpkin French Toast

 Serves 1

You will need:

2 slices of your favorite whole grain bread

1/2 medium ripe banana, sliced into thin strips

1 TBSP peanut butter

1 egg

1/4 cup pureed pumpkin

ground cinnamon, ginger and nutmeg

1/2 tsp pure vanilla extract

Toppings such as (but not limited to):

Maple Syrup

Brown Sugar

Honey

Walnuts or Pecans

More Peanut Butter

Powdered Sugar

Fruit

Here’s what you do:

In a medium bowl or shallow pan whisk egg, vanilla extract and a dash of each spice (cinnamon, ginger and nutmeg). Whisk in pumpkin puree and a splash of low fat milk or water. Set aside.

Divide peanut butter between the two slices of bread and lay banana slices diagonally across one slice. Top with the other slice and dip sandwich into egg-pumpkin mixture, evenly coating all sides.

Prepare griddle or skillet over medium heat with non-stick cooking spray.

Cook sandwich over medium heat for about 5 minutes, flipping halfway through cooking time so that each side is browned and just slightly crispy.

Plate and slice diagonally (all things taste better when they’re cut on the diagonal, yes?)

Top as desired.

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