Recipe: Peanut Butter, Banana, and Nutella French Toast

by Cate on February 5, 2014


Madeline is my Nutella kid, through and through. The year before last, although already a confirmed Nutella lover to the nth degree, one of the kids’ babysitters introduced her to “chocolate toast.”

And so it’s something she requests on the daily.

Not that she gets it that often, mind you, but it certainly doesn’t stop her from trying.

And so early this morning, on our sixth snow day of the season, when I found out it was World Nutella Day, and then found a recipe for French Toast with Nutella … well, you can pretty much imagine what happened next.

I mean, it was definitely fate that all the worlds collided at once.

Nick loves French Toast. And bananas, but usually only in banana pancakes. And sometimes peanut butter, but not often.

Madeline loves Nutella. And peanut butter. Not really bananas. And has never had French Toast.

So, I’ve got to say, I didn’t have high hopes for them liking the Peanut Butter, Banana, and Nutella French Toast I was making.

With everything being pretty much smooshed together, they couldn’t pick out what they didn’t like.

But luckily, it hard to argue with melted chocolate.

I feel like I always say a recipe is quick to make, and, well, I probably do because that’s just the type of recipes I gravitate to for the most part these days. And this one is no exception. Ten minutes to make, start to finish, with ingredients you likely have on hand already.

And the perfect way to celebrate World Nutella Day. Or another snow day. Or a little five year old who lives and breathes for Nutella.

Peanut Butter, Banana, and Nutella French Toast
Recipe courtesy of Tinned Tomatoes

  • 4 slices white bread
  • 1 banana
  • 4 tbsp peanut butter
  • 3 tbsp nutella
  • 2 large eggs
  • 1 tbsp milk
  • a splash of vanilla extract
1. Whisk the eggs with the milk and vanilla extract and pour onto a plate.
2. Make 2 sandwiches. Spread peanut butter on one slice, mash half a banana on top, on the other side spread nutella, sandwich together and press down firmly.
3. Cut the sandwich in halves or quarters and dip in the egg before frying in a fairly hot pan, sprayed with a little oil, until crisp with an oozing centre.
4. Serve immediately.

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{ 3 comments… read them below or add one }

Joanne February 6, 2014 at 7:52 am

This is snow day breakfast done right!!
Joanne recently posted..Curried Red Lentil, Kale and Sweet Potato Soup


meredith in sock monkey slippers February 6, 2014 at 10:01 am

Comfort at it’s best!


Amy @Very Culinary February 6, 2014 at 10:05 am

These sound amazing. I’m a sucker for anything with Nutella.
Amy @Very Culinary recently posted..Kahlua-Hazelnut Chocolate Truffles


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