This Chocolate Peanut Butter Banana Stuffed French Toast has been my answer to every time I want something that feels utterly indulgent but is quick enough to make on a busy morning or a lazy weekend. I first made this combination when I had a jar of chocolate peanut butter and a couple of overripe bananas on hand; the result was an immediate family favorite. The contrast of a slightly crisp exterior from a hot skillet and the soft, melting chocolate peanut butter inside makes each bite comforting and nostalgic. It’s one of those dishes that turns ordinary bread into something celebratory.

I discovered this twist on stuffed French toast during a hectic holiday morning when I wanted to make something special without fuss. Using thick-sliced Texas toast means the bread soaks up the custard without falling apart, and warming the chocolate peanut butter just a touch while cooking creates those glorious molten pockets that make everyone close their eyes in satisfaction. Whether you make it for a weekend brunch, a birthday breakfast, or dinner for kids who request something sweet, this version scales easily and always sparks smiles at the table.

Ingredients

• Texas toast: 4 slices. I prefer thick-cut Texas toast because its extra thickness gives structure during soaking. Look for slices about 3/4 inch thick; a sturdy bakery challah or brioche can work but adjust soaking time.
• Chocolate peanut butter: about 8 tablespoons total. Use a spread like chocolate-flavored peanut butter for the easiest melt and deepest flavor. Nutella is a fine substitute — it’ll shift the flavor toward hazelnut-chocolate.
• Banana: 1 medium banana, sliced thin. Choose a ripe but not overly brown banana so slices hold their shape and add sweetness without becoming mushy.
• Eggs: 2 large eggs. They create the custard that soaks into the bread and provides the golden color and slightly rich flavor.
• Milk: 1/4 cup (I use unsweetened cashew milk). Whole milk will give a richer custard; plant milks are fine if you want dairy-free.
• Granulated sugar: 1 tablespoon. Balances the chocolate and banana; optional if your spread is already very sweet.
• Cinnamon: 1/2 teaspoon. Adds warm spiced notes that pair beautifully with banana and chocolate.
• Butter: about 2 tablespoons for griddling. Unsalted butter used in the skillet creates an irresistible browning; clarify it for higher smoke point if you prefer.

Instructions

Assemble the filling: Spread about 2 tablespoons of chocolate peanut butter on each slice of Texas toast. Use the back of a spoon to create an even layer. Thinly slice the banana and arrange an even single layer on two of the slices. Keep the filling flat to avoid overstuffing; this helps the sandwich cook through without leaking. Build the sandwiches: Place the remaining two slices, peanut butter side down, on top of the banana-covered slices to form two sandwiches. Press gently along the edges so the bread sticks together and the filling lies flat. Make the custard: In a medium bowl, whisk together 2 large eggs, 1/4 cup milk, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon until homogenous and slightly frothy. Whisking incorporates a little air and helps the custard coat the bread evenly. Heat the skillet: Warm a large skillet over medium-high heat and melt about 2 tablespoons butter until foaming. Use a heavy-bottomed skillet or cast-iron for the best, most even browning. Dip and cook: Briefly dip each sandwich into the custard, coating both sides but avoiding a prolonged soak that would make the middle soggy. Immediately transfer to the preheated skillet. Cook for about 3 to 4 minutes per side, adjusting heat as needed, until each side is golden brown and the chocolate peanut butter has softened. Lower the heat if the bread browns too quickly before the interior warms through. Serve hot: Slice each sandwich and serve immediately while the filling is warm and slightly molten. French toast is best served fresh from the skillet; add a dusting of powdered sugar, a drizzle of maple syrup, or extra sliced banana if you like.

Storage Tips

Keep any uneaten portions in an airtight container in the refrigerator for up to 48 hours. For best texture when reheating, warm in a skillet over low heat with a teaspoon of butter, flipping once until heated through and the exterior crisps again. Avoid microwaving if you want to preserve crunch; the microwave makes the bread soggy. To freeze, wrap each assembled sandwich tightly in plastic wrap and place in a freezer bag for up to one month. Thaw overnight in the refrigerator, then reheat in a skillet or oven at 350 degrees Fahrenheit until warmed through.

Ingredient Substitutions

If you don’t have chocolate peanut butter, swap in Nutella for a hazelnut-chocolate profile or regular peanut butter with a tablespoon of cocoa powder mixed in for a less sweet but still chocolatey option. Use thick brioche or challah if you can’t find Texas toast — they soak custard well and develop a rich crust. For dairy-free versions, use plant-based butter and your preferred plant milk. To make this gluten-free, choose sturdy gluten-free bread slices and reduce soak time slightly to prevent falling apart.

Serving Suggestions

Serve with warm maple syrup, a scattering of chopped peanuts for crunch, or a dollop of whipped cream for extra indulgence. Pair with fresh berries and a bright citrus salad to cut through richness, or offer a side of scrambled eggs for a more balanced plate. This is great for a celebratory brunch alongside coffee or a mimosa on a special morning.

Cultural Background

Stuffed French toast is a playful variation on a classic European dish that evolved in American kitchens as cooks experimented with fillings and bread types. The peanut butter and banana pairing has roots in American comfort food traditions, popularized in sandwiches and desserts. Combining chocolate into that duo adds a dessert-like quality while keeping the straightforward technique of French toast intact.

Seasonal Adaptations

In winter, swap banana for thin slices of roasted pear and add a pinch of nutmeg. In summer, add fresh berries or a drizzle of berry compote for brightness. For holiday brunches, sprinkle with toasted pecans and a pinch of flaky sea salt to contrast the sweetness and add a festive crunch.

Meal Prep Tips

Assemble sandwiches the night before and store covered in the refrigerator. In the morning, whisk the custard and cook directly from chilled; baking in a 350 degree Fahrenheit oven for 8 to 10 minutes after an initial sear can help if cooking several at once. For serving a crowd, keep cooked sandwiches in a low oven (200 degrees Fahrenheit) on a baking sheet while you finish the rest so everyone eats warm.

Give this a try and make it your own. Whether you stick to the classic chocolate peanut butter and banana or experiment with flavors and toppings, it’s a comforting, quick, and memorable plate that brings people together. Enjoy the warm, melty center and the golden crisp edges — it’s one of those small pleasures that turns an ordinary morning into something special.