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Peanut Butter Banana French Toast Skillet

by Julie Klink


for 6 servings

  • 1 baguette, stale
  • 4 eggs
  • 1 cup heavy cream, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter (60 g)
  • 1 cup brown sugar (220 g)
  • ⅓ cup peanut butter (80 g)
  • 1 large banana, sliced

Nutrition Info

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    Calories 468
    Fat 38g
    Carbs 28g
    Fiber 0g
    Sugar 25g
    Protein 10g

Estimated values based on one serving size.


  1. Preheat the oven to 375˚F (190˚C).
  2. On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
  3. In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
  4. Add the bread to the egg mixture and stir until evenly coated.
  5. Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
  6. Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
  7. Pour the bread mixture over sauce into skillet and spread evenly.
  8. Bake for 30 minutes, until golden and crispy.
  9. Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
  10. Enjoy!