SunButter & Jelly French Toast Sandwiches {Egg Free #Recipe}

SunButter & Jelly French Toast Sandwiches are a fun treat for kids for breakfast or lunches! This recipe is allergen-friendly & egg-free, depending on the brand of bread you use.
Making french toast for breakfast is always a fun change-up in our household. We are typically a pancake or eggs kind of family. 
However, I always challenge myself to make things as allergen-friendly (and gluten free) as possible when I'm working on new recipes or ideas to share here. 
Years ago, I was playing around with my own recipe for egg-free/ dairy-free apple cinnamon french toast. I decided to circle back around and find a way to amp that up + make a fun recipe that could be used for both breakfast or lunches!

My apple cinnamon french toast recipe I mentioned above, I used applesauce & flax in my batter for the bread rather than an egg. It was good. Little Miss loved it, but it was missing something.
When I stumbled upon this recipe by Kim Maes I loved the idea of using bananas but thought it might be a little strong on the flavor. So, I decided I could combine the idea behind the two recipes for a delicious egg-free french toast recipe, that wasn't too banana overpowering.

And what better way to add some kid-fun then making it into a SunButter & Jelly sandwich while we're at it!?  You could of course use this recipe to make regular french toast. 
Throw the ingredients into the blender, spread the SunButter & jelly of your choice on the bread, soak in the batter mixture on both sides, and cook. It's that simple.
Oh, and powdered sugar over top. Necessary. ;) 

Note: If packing them for lunches, make sure to let them cool completely before packing them up in your lunch box - this will help keep them from getting soggy.

Ingredients:

• 2 ripe bananas
• 2/3 cup of non-dairy milk
• 1/4 cup of unsweetened applesauce*
• 2 teaspoons of cinnamon
• 1.5 teaspoons of vanilla (omit if using vanilla flavored non-dairy milk)
• Pinch of salt
• 8 slices of bread of choice, depending on allergens
• 4 Tablespoons of oil - Divided into 2 TB each 
• Fillings - SunButter or nut-free spread of choice & jelly/jam of choice
• Optional: Powdered sugar for finishing

*Note: If you cannot do applesauce, you could also sub for another mild sauce like pear sauce. 
Directions:

1. In a blender, combine the banana, non-dairy milk, applesauce, cinnamon, vanilla, & salt. Blend until smooth.
2. Pour "batter" into a pie pan or cake pan/ dish. 
3. Slice bread vertically in half.* Spread SunButter thinly on the inside of each half slice, then one side with the jelly/jam. Sandwich halves together to form sandwich.
4. Dip each sandwich half carefully into the "batter" mixture, thoroughly coating both sides of the sandwich. I let each side sit in it and really soak up.
5. Using a non-stick pan or griddle, turn to medium-high heat and add 2 TB of oil (or butter, if you can have/ prefer). 
6. Fry sandwiches until golden brown on each side. About 3-4 minutes on each.
7. Continue process until all sandwiches are made, adding more oil to pan as needed. 
8. Sprinkle powdered sugar over top, serve, & enjoy!

*Note: You could leave sandwiches whole and slice after, if desired. I sliced in half beforehand to help with a more even cooking and to make them easier to flip/ handle.