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Banana-Granola French Toast Sandwiches


Breakfast & Brunch

Adapted from Hy-Vee "seasons" recipe


  • 8 (1/2" thick) slices banana bread
  • 1 1/2 C vanilla almond granola
  • 2 1/2 tsp + 3 T of The Olive Bin's Butter Olive Oil
  • 2 large eggs, lightly beaten
  • 3/4 C skim milk
  • 3 T of The Olive Bin's Cinnamon Pear Balsamic Vinegar
  • 2 T packed brown sugar
  • 2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 C creamy peanut butter
  • 2 medium bananas, sliced


  1. Place bread slices in single layer on a wire rack. Cover with clean kitchen towel and let stand overnight (to dry slightly).
  2. Place granola in food processor or blender; cover and process until coarsely ground. Set aside.
  3. In shallow bowl, whisk together 2 1/2 tsp Butter olive oil, eggs, milk, balsamic vinegar, brown sugar, vanilla, cinnamon, and salt. Dip bread slices into egg mixture for about 20 seconds on each side. Dip each slice into granola.
  4. Heat 1 T of Butter olive oil on griddle or very large skillet over medium heat. Add bread slices, as they fit; cook 3 to 5 minutes or until golden, turning once. Repeat with remaining slices, adding remaining olive oil to skillet to coat as needed.
  5. Spread each bread slice with peanut butter. Arrange banana slices over four bread slices (on top of peanut butter); top with remaining slices, peanut butter sides down. If desired, wrap sandwiches in parchment paper to go!


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