Peanut butter banana bread French toast with a peanut butter cream filling using REESE’S Peanut Butter Chips.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Peanut Butter Banana Bread
INGREDIENTS
- 3 ea. Very ripe bananas, (medium/large)
- ½ cup Unsalted butter, (8 Tbsp) at room temperature
- 3/4 cup Granulated sugar
- 2 ea. Large eggs, lightly beaten
- 1 ½ cups AP flour
- 1 tsp. Baking soda
- ½ tsp. Salt
- ½ tsp. Vanilla extract
- 3/4 cup Peanut Butter chips
METHOD
- Preheat the oven to 350°F. Grease and flour a bread pan(9.25 long x 5.25 wide x 2.75 deep).
- In a stand mixer, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
- Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. Whisk ingredients for sauce together.
- In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
- Add 1/2 tsp of vanilla extract and peanut butter chips. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
Banana Bread French Toast
INGREDIENTS
- ⅔ cup Milk
- 2 ea. Large eggs
- 1 tsp. Vanilla extract (Optional)
- ¼ tsp. Ground cinnamon (Optional)
- tt. Salt
- 6 ea. Thick slices bread
- 1 tbsp. Unsalted butter, or more as needed
METHOD
- Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.
- Lightly butter a griddle and heat over medium-high heat.
- Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.
Peanut Butter Filling
INGREDIENTS
- 2 cups Whipped cream
- 2 cups REESE’S Peanut Butter Chips, melted
METHOD
- Fold in whipped cream (add more melted pb chips if desired).
