Healthy Banana Peanut Butter French Toast
A warm and comforting baked French toast casserole made with peanut butter, bananas, and hearty bread. Rich in protein, fiber, and healthy fats, this easy one-pan breakfast is perfect for meal prep or feeding a crowd.
Equipment
- 1 medium mixing bowl
- 1 whisk
- 1 Sharp knife
- 1 Cutting Board
- 1 10x7-inch casserole dish (or similar)
- Aluminum foil
- Nonstick cooking spray
Ingredients
- 10 large eggs
- ½ cup natural peanut butter
- ⅔ cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 loaf 16 oz sliced bread, cut into cubes
- 1 large banana sliced (plus more for topping)
Instructions
- Prepare the Baking Dish: Start by preheating your oven to 350°F (175°C) so it’s hot and ready when the casserole goes in. While the oven heats, generously coat a 10x7-inch casserole dish (or similar size) with nonstick cooking spray. This prevents the bread from sticking and ensures easy cleanup later. If you don’t have spray, you can lightly grease the dish with a thin layer of butter or coconut oil.
- Make the Egg Mixture: In a medium-sized mixing bowl, crack in 10 large eggs. Add the peanut butter, almond milk, maple syrup, cinnamon, vanilla, and a pinch of salt. Using a whisk, beat everything together until well combined. Don’t worry if the peanut butter looks slightly clumpy—it won’t completely dissolve. What matters is that it’s broken down into small bits that will distribute flavor throughout the bread. This mixture is the custard base that soaks into the bread, making it soft inside and slightly crisp on top.
- Prepare the Bread Base: Take your loaf of bread (about 16 ounces) and cut it into bite-sized cubes, approximately 3x3 in size. This allows the bread to absorb more custard without turning mushy. Transfer the cubes into the prepared casserole dish, spreading them evenly so the base is well covered.
- Add the Banana Layer: Slice one large ripe banana into thin rounds. Scatter the slices evenly over the bread cubes. Bananas add natural sweetness, moisture, and creaminess to each bite. If you love bananas, feel free to add an extra one at this stage for extra flavor.
- Combine the Mixture and Bread: Slowly pour the prepared egg mixture over the bread and bananas in the dish. Use clean hands or a spatula to gently press the bread down so every piece is soaked in the custard mixture. This ensures the casserole bakes evenly and prevents dry spots. Let it sit for about 5 minutes before baking to give the bread time to absorb maximum flavor.
- Bake the Casserole: Cover the casserole dish tightly with aluminum foil to trap in moisture. Place it in the preheated oven and bake for 30 minutes. After that, carefully remove the foil and continue baking for another 15–20 minutes. The top should turn golden brown, slightly crisp, and the center should be firm when gently pressed.
- Cool and Serve: Once baked, remove the dish from the oven and allow it to cool for at least 10 minutes before slicing. This cooling step helps the casserole set, making it easier to cut and serve. Slice into squares or rectangles and transfer to plates.
Notes
- Use day-old or slightly stale bread for best texture—it absorbs the custard without turning soggy.
- Ripe bananas add natural sweetness. The riper they are, the sweeter the dish will taste.
- Peanut butter will not completely dissolve in the egg mixture, but that’s normal and adds small pockets of nutty flavor throughout.
- For a dairy-free option, stick with almond milk or substitute oat or soy milk.
- Make it ahead: Assemble the casserole the night before, refrigerate, and bake the next morning.
