Banana-Granola French Toast

Recipe

Breakfast
Banana-Granola French Toast

Primary Media

Stack of banana bread french toast layered with peanut butter and banana slices

User Rating

3.82 out of 5 stars
Rate it:
11 ratings

Recipe Data

4
Servings
8hr
Prep
20min
Total

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    Description

    Cut a loaf of moist banana bread and dry the slices overnight to create superior French toast that's crisp on the outside and soft with a rich custard-like flavor on the inside.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    8slices Hy-Vee Bakery banana bread, cut 1/2-inch-thick
    1 ½ c.Hy-Vee vanilla almond granola
    3 tbsp.Hy-Vee unsalted butter, divided
    2Hy-Vee large eggs, lightly beaten
    1 c.Hy-Vee skim milk
    2 tbsp.Hy-Vee brown sugar, packed
    2 tsp.Hy-Vee vanilla extract
    ¼ tsp.Hy-Vee ground cinnamon
    tsp.Hy-Vee salt
    2 tbsp.Hy-Vee canola oil, divided
    ¼ c.Hy-Vee creamy peanut butter
    2medium bananas, sliced

    Things To Grab

    • Wire cooling rack
    • Clean kitchen towel
    • Food processor or blender
    • 2 shallow bowls
    • Small microwave-safe bowl
    • Griddle or very large skillet
    • Parchment paper

    Directions

    1. Place bread slices in single layer on a wire rack. Cover with a clean kitchen towel and let stand overnight.
    2. Place granola in food processor or blender; cover and process until coarsely ground. Transfer to a shallow bowl; set aside.
    3. Place 1 tablespoon butter in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; set aside.
    4. In a shallow bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, salt and melted butter. Dip bread slices into egg mixture for about 20 seconds on each side. Dip each slice into granola.
    5. Heat 1 tablespoon butter and 1 tablespoon oil on a griddle or in a very large skillet over medium heat. Add bread slices and cook for 3 to 5 minutes or until golden, turning once. Repeat with remaining bread slices, butter and oil.
    6. Spread each bread slice with peanut butter. Arrange banana slices over 4 bread slices. Top with remaining 4 bread slices, peanut butter side down. Wrap sandwiches in parchment paper for a breakfast French toast sandwich to go.

    Nutrition facts

    Servings

    680 Calories per serving
    2 slices

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 145mg
    • Sodium: 480mg
    • Total Carbohydrates: 77g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 10%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.