The first time I went to Disneyland we had dinner at PCH Grill at Paradise Pier Hotel. I thought it was really good for a buffet – and I’d heard excellent things about the breakfast as well. I’ve never tried it, but I was excited when Disney shared a recipe for one of the highlights on the breakfast buffet there: a Peanut Butter and Banana with Chocolate French Toast recipe.
I looked it up and apparently this is an item on the kid’s buffet, but when you’re at Disney everyone is a kid at heart! And how great does peanut butter, banana, and chocolate french toast sound? I would really call this more of a “french toast casserole,” as the recipe makes a big batch and the bread is cut up into bite size pieces. I kind of like this version of french toast better, to be honest.
After making it I think the only thing I would change is I would add in a third banana. The original recipe called for 2 bananas, but that meant I didn’t get quite as much banana as I would like in every bite. Of course that’s really up to your preference, but I found having more banana helped balance the sweetness of the chocolate a bit more.
I also topped mine with maple syrup, even though the recipe calls for chocolate syrup. That’s just a bit too sweet for me! But it definitely needed that extra bit of moisture. I also adjusted the recipe to use mini chocolate chips because I think those would work better.
So here’s my slightly altered version of the Peanut Butter and Banana with Chocolate French Toast recipe:
- 1 loaf of day-old challah bread
- 2 ripe bananas
- 1/4 cup mini chocolate chips
- 1/2 cup creamy peanut butter
- 6 eggs, lightly beaten
- 3/4 cup low-fat chocolate milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Chocolate syrup, maple syrup, or powdered sugar, optional
Directions for Peanut Butter and Banana with Chocolate French Toast recipe:
- Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray.
- Cut challah bread into about 1 inch cubes and place into a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips and mix it all together.
- In a blender, combine peanut butter, eggs, chocolate milk, cinnamon, and salt until liquid.
- Pour egg mixture over bread cubes. Stir to ensure that all bread has soaked in the egg mixture.
- Transfer to baking dish. Bake for 35-40 minutes, or until golden brown on the top.
- Before serving, add chocolate syrup, maple syrup, or powdered sugar (or more than one if you prefer!)
The recipe said it serves 4 but I think those would be quite large portions. We found it lasts well for a few days in the fridge wrapped in tin foil – we just cut off a piece, heat it up in the convention oven for about 7 minutes, and it’s delicious!
Would you be interested in trying this Peanut Butter and Banana with Chocolate French Toast recipe?