Crunchy Peanut Butter & Banana French Toast, by Stacks Pancake House

Crunchy Peanut Butter & Banana French Toast, by Stacks Pancake House
Meet the Chef!
Nixon Tanuwidjaja
Nixon Tanuwidjaja was born and raised in Indonesia. At the age of 18 he made the big move to LA, where he attended college and worked at a restaurant full time. He eventually found his passion for restaurant management and quit school to focus on the restaurant business, having a dream of one day owning his own. Nixon moved back to California and opened Stacks Pancake House in Dana Point, CA.
Recipe Details

5 cups Captain Crunch Cereal

4 Large eggs

1/2 cup Milk

2 tablespoons Powdered sugar

1 teaspoon Cinnamon

2 Drops Vanilla

2 Bananas (sliced)

Peanut butter


Maple syrup

Powdered sugar for garnish


KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Step 1
Spread peanut butter on slices of bread and top with banana slices to make 6 peanut butter and banana sandwiches.
Step 2
Place the Captain Crunch in a heavy plastic bag and seal. Crush with a rolling pin and pour into a pie pan or a shallow dish. Set aside.
Step 3
In a large shallow bowl, whisk together eggs, milk, sugar, cinnamon and vanilla until well blended to create a French Toast mix.
Step 4
Heat oil on medium/high heat in a large pan on the stove.
Step 5
Dip each side of the sandwich into the French toast mix.
Step 6
Coat both sides of each sandwich with Captain Crunch crumbs.
Step 7
Place sandwiches in the hot oil and cook for 5 to 10 minutes on each side, until crumbs begin to turn brown.
Step 8
Place each Peanut Butter and Banana French toast on a plate and garnish with powdered sugar.
Step 9
Serve with butter and maple syrup (if you like it extra sweet!).

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