Banana Fluffernutter French Toast Enchiladas

Elvis may have contributed a lot to the music industry, but in my opinion his greatest contribution was the culinary combination of peanut butter, bacon,and bananas. Did the Beatles ever create such a masterpiece?

Just for clarification, all sarcasm aside (a rarity for me), I love both the Beatles and Elivs, regardless of culinary contributions.  The British don’t have much to hold up against good southern, fried, bad for you food that Elvis had.

These are a twist on breakfast for dinner influenced by The King using what I happened to have on hand in my pantry. Isn’t breakfast for dinner really just a lie we tell ourselves so we can have something dessert like as a meal?  Perhaps these should be called a Hunka Hunka French Toast Enchiladas.  Or Heartbreak French Toast. Or Only Fools Won’t Make these Enchiladas.

BANANA FLUFFERNUTTER FRENCH TOAST ENCHILADAS
Adapted from The Sweet Life
INGREDIENTS

6 flour tortillas
2 bananas, sliced
1/2 cup peanut butter
1/2 cup marshmallow fluff
2 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1 teaspoon granulated sugar
Pinch of cinnamon
Optional toppings: Bacon, maple syrup, cinnamon sugar, whipped cream, honey

DIRECTIONS

Preheat oven to 350°F.

Spread peanut butter and marshmallow fluff on tortillas.  Line each tortilla with a row of banana slices.  Place in a 8×8 inch baking pan seam down.

Beat eggs, milk, vanilla extract, sugar, and cinnamon together.  Pour over top of tortillas.  Bake for 20-30 minutes, until egg mixture is set and edges are golden brown.

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