This is a breakfast favorite from my trip to San Diego. Bobby Flay did a throw down against this recipe…to be honest I’m not sure how you could possibly make it any better!
- 6 slices day-old white or wheat bread
- 1 to 2 ripe bananas
- 8 tablespoons creamy peanut butter
- Honey, for drizzling
- 4 eggs
- 1/4 cup heavy cream
- 1 tablespoon vanilla
- 1 tablespoon dark rum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Dash salt
- Butter or oil, for frying
- Powdered sugar, for topping
- Maple Syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup
* One thing I plan to try in th future is to replace the peanut butter with Nutella hazelnut spread….I’m sure almond butter would work great too!