This is a fried peanut butter and banana sandwich, on french toast, the right way. With powdered sugar.
The sandwich is a heart breaker, no really, its not good for the heart. Don't eat it you've got a condition, or at least, don't eat it often.
The sandwich is floppy and soft, it melts in your mouth.
Ingredients :
■French Toast, at least 2 pieces (recipe added below)
■Two smears of peanut butter
■A nearly rotten banana, bruising doesn't hurt the flavor as much as people make it out to.
French Toast:
■SWEET CREAM BUTTER (as needed, unsalted)
■2 eggs, shelled.
■put in a cup, float over with milk.
■Bread (as needed, also noted above.) Believe it or not, TEXAS TOAST is great for this purpose. 3/4 in bread.
Recipe makes 7-8 depending on dunk length, bread size and type.
1. Mix thoroughly. Can you whip it? Do that if you have the effort in you. Otherwise, just mix well.
2. After mixing, pepper it with cinnamon. Yes, ... cinnamon, not cinnamon sugar. Not a lot, it goes a long way. any at all will change the flavor and too much makes you want to eat a tire in comparison.
3. Mix again. Who cares if its lumpy. That adds to the allure of the sandwich.
4. Pour cup contents into wide bowl. Wider is better.
5. Dip the Bread, plop it, into the mixture and quickly turn it over. You want a tiny film on the outside of the bread, not a soggy mess or bread that's falling apart.
6. Lightly dip slice of bread
Float = just enough to lift said thing off bottom of container but not rise. A Serial observation on Cereals.
7. Place it onto hot skillet, with pad of SWEET CREAM BUTTER.
if your new to cooking French Toast.. cook it on low/medium. (Not med/med.) That will give you time to flip it before it starts to get too dark, dark = burnt tasting.
8. Wait thirty seconds and flip. (approx time it takes to cook one side of FT on low/med.)
When using spatula to move or turn the french toast, make sure to use one that's thing and appropriate for your pans. Thick spatulas will probably make unsightly french toast. It might even be soggy or sagging in some places because of poor flipping skills.
Light dips and quick flips makes better pancakes, waffles and french toast. "Never cook these things on 'HI' settings."
9. Slice Banana, I prefer in halves then down the middle a few times to make thinner slices. can use round banana slices but you end up with empty spots in your sandwich. No, cut them long ways and maybe cut off the ends to taper the sandwich a little.
10. Smear thin layer of peanut butter 'as glue' on the insides of the french toast sandwich slices. Try to cook the toast till its firm. If french toast is still hot, peanut butter will melt easily and the work will be that much easier.
11. Strategically place banana on sandwich as desired. I do thin slivers.
12. Place sandwich halves together.
(ADVANCED METHOD BELOW)
Can eat it, its done, but why not take it to the 100% mark and make it epic.
Badder the whole sandwich like Churches Chicken - Sifted Flour 1c and Salt 1tsp +frying Oil. (deep enough to fry.) If you have a favorite Monte Cristo badder recipe, use that.
then deep fry.
Sprinkle with Powdered sugar.
Makes sweet and salty look like Child's play. With no risk, comes no reward.