Peanut Crusted Vegan French Toast

First, prepare the no-egg "egg wash": blend together the mashed banana, pea milk, 1 tablespoon maple syrup, GF flour, vanilla extract, coconut oil, and nutmeg. Transfer the blended mixture into a shallow bowl. Dip each slice of sourdough bread into the "egg wash," then press one side into the crushed peanuts. Cook the coated bread on a flat skillet until it reaches your desired level of doneness. Once cooked, cut the french toast slices in half. Fill them with the sliced peach and raspberries, then drizzle generously with the peanut butter syrup (made by combining 1 tablespoon peanut butter and 1/4 cup maple syrup). Serve immediately, optionally paired with a peanut butter cold brew.