Spread each piece of bread with peanut butter. Top with diced banana.
Roll up bread. Place seam down on a plate.
Melt butter in a large skillet.
Dip each bread roll up in egg mixture, then place in skillet.
Cook on each side until golden brown and crispy.
Remove from pan onto a serving dish. Dust with powdered sugar or drizzle with maple syrup.
The roll ups are best eaten right away. They will loose crispiness and become soggy if they sit for too long.In a true French toast fashion, I dipped them in beaten egg and milk before cooking. However, dipping these roll-ups on beaten egg is completely optional. You can just roll them up and toast up on all sides in a little bit of butter.You will need a soft sandwich bread for this recipe. It needs to be roll-able, if that makes sense. I also recommend chopping bananas into small pieces to make it easy to roll these up. Slices will cause the bread to tear.Also, to avoid food waste, there is no need to cut the crust off to make these roll-ups. I tried both ways and both work just fine. Roll each slice of bread flat with a rolling pin (or a bottle of olive oil!), spread peanut butter and layer with banana pieces. Don't be afraid to spread the peanut butter all the way to the edges. It will only help keeping the roll-ups together.