A single serving and vegan recipe for a chocolate, banana and peanut butter French Toast sandwich.
Do you take any notice of ‘food holidays’? Earlier this year I made a mid-year resolution to start following the food holiday calendar, but it was an epic fail.
I missed Macaroni Day, Cheesecake Day, S’more Day, Waffle Day, Banana Split Day – and about fifteen hundred others. It didn’t help that a lot of the food days involved food or drinks that I either didn’t like (such as National Beer Lover’s Day) or don’t eat (National Fried Chicken Day comes to mind).
So I gave up pretty quickly. However, I couldn’t help but notice that September 13 was National Peanut Day! It was also International Chocolate Day! Now those are two food days I can get behind.
I may be two days late, but today I’m going to celebrate both Peanut Day and Chocolate Day. And throw in some bananas, since I can’t believe I missed National Banana Lover’s Day on August 27.
To me, those three amigos are all:
Yes, my obsession has got to the stage where I have started drawing these three foods walking, or prancing, or doing some kind of activity. I’m not quite sure what the chocolate bar’s thinking in this cartoon.
But I digress.
What I’m really trying to say is: let’s celebrate chocolate, peanuts and bananas by eating some Peanut Butter and Banana Stuffed Chocolate French Toast.
This breakfast is essentially a peanut butter and banana sandwich, dipped in a chocolate and banana batter, and pan-fried. Then topped with maple syrup, because French Toast always needs syrup, right?
Those of you in the breakfast-for-one market will hopefully be pleased to discover this is a single serving recipe. But it would be very easy to double or quadruple the recipe to make two or four French Toast sandwiches.
As I’m sure you’re aware, it’s best to use bread that around three or four days old for French Toast. You may get away with two-day old bread if it’s particularly dry, but whatever you do, don’t use fresh bread! Unfortunately, fresh bread turns mushy and/or falls apart.
For this recipe I used whole-wheat spelt bread, but nearly any kind of bread should work. White, whole-wheat, multigrain, spelt, rye – it’s all good. I’ve even used gluten-free English Muffins for French Toast with success.
Fun Fact: French Toast goes by many names, including eggy bread, pain perdu, torrijas, German bread, Spanish bread and gypsy toast.
I may have given up on following the food day calendar, but there are two days that I’m determined not to miss this year. September 26 is National Pancake Day, and October 29 is National Oatmeal Day.
Surely this breakfast addict can remember those two days?
If not, I’ll probably commiserate by eating chocolate, banana and peanut butter oatmeal pancakes. Hmm, life could be worse.
- For the batter
- ½ ripe banana
- 2 teaspoons cocoa powder
- 1 teaspoon cornstarch (cornflour)
- ¼ teaspoon vanilla extract
- ¼ cup almond milk
- 1 - 2 teaspoons maple syrup (optional)
For the sandwich
- 2 slices bread (preferably 3 - 4 days old)
- ~ 2 tablespoons peanut butter
- ½ ripe banana, sliced
- Maple syrup, to serve
- To make the batter, use a blender (or food processor) to blend together the banana half, cocoa powder, cornstarch, vanilla extract and almond milk. Taste the mixture, and blend in maple syrup if necessary.
- Assemble the sandwich by spreading a thick layer of peanut butter over one slice of bread. Top with the banana slices, and the other slice of bread.
- Place the sandwich in a shallow dish. Pour over the chocolate batter, and carefully flip the sandwich to coat it completely in the batter. Let the sandwich sit for 10 minutes. Carefully flip the sandwich, and let it sit for 10 minutes more.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add the sandwich. Cook the bread for 4 - 5 minutes on one side, flip, and cook for 3 minutes on the other side. Adjust the stove heat as needed to prevent burning.
- Serve the French toast sandwich with plenty of maple syrup. Enjoy!