Benjamina Ebuehi’s recipe for peanut butter banana french toast | The sweet spot

Sandwich surplus fruit between slices of brioche and drizzle with condensed milk, Hong Kong-style, for a melting, crispy weekend treat

I can’t be the only one who is a bit ambitious when buying bananas. Despite my best efforts to get through them, a couple of well-ripened, black-skinned bananas in the fruit bowl is an all too common sight. Banana bread feels the obvious choice, but sometimes you just don’t have the time or enough people to share it with. A quicker option that I like to make at weekends is french toast, though I tend to lean into the Hong Kong-style in which the slices of bread are stuffed with peanut butter and drizzled generously with condensed milk and butter. Delightful stuff.