I can’t be the only one who is a bit ambitious when buying bananas. Despite my best efforts to get through them, a couple of well-ripened, black-skinned bananas in the fruit bowl is an all too common sight. Banana bread feels the obvious choice, but sometimes you just don’t have the time or enough people to share it with. A quicker option that I like to make at weekends is french toast, though I tend to lean into the Hong Kong-style in which the slices of bread are stuffed with peanut butter and drizzled generously with condensed milk and butter. Delightful stuff.
Peanut butter and banana french toast
Prep 5 min
Cook 20 min
Serves 2
2 large eggs
60ml milk
1 tsp vanilla extract
½ tbsp brown sugar
2 tbsp smooth peanut butter
4 slices brioche
2 small ripe bananas, peeled and sliced
30g salted butter, plus extra to serve
1 tbsp oil
Condensed milk, to serve
Put the eggs, milk, vanilla and brown sugar in a shallow bowl and whisk to combine.
Spread the peanut butter over one side of two of the brioche slices, top with the sliced banana, then sandwich with the other two slices of brioche. Carefully dip the sandwiches into the egg mixture, making sure to coat them all over.
Put the butter and oil in a large pan on a medium heat. Once it’s melted, lay each sandwich in the pan, leave to cook for two to three minutes, then flip and repeat on the other side. Using tongs, hold the sandwich on all its edges so they also brown and crisp up.
Put the french toasts on plates and, while they’re still warm, drizzle with condensed milk and some extra butter. Serve immediately.
