In a small bowl, whisk together the peanut butter, milk, and honey until smooth and pourable. If needed, add more milk to reach the desired consistency. Set aside.
Heat your Blackstone griddle to medium heat. Cook the bacon pieces until crispy, then remove them, leaving the grease in the pan.
Add the sliced bananas to the bacon grease and cook for 1 minute. Drizzle the honey over the bananas, cook for another 30 seconds, then add the bacon back in. Toss to combine.
In a shallow dish, whisk together the eggs, milk, flour, salt, sugar, cinnamon, and vanilla extract. Dip each slice of brioche bread into the batter, making sure both sides are well-coated.
Heat butter on the griddle over medium heat. Place the soaked bread slices on the griddle and cook for 3-4 minutes per side, or until golden brown and cooked through.
Plate the French toast, drizzle generously with the peanut butter sauce, and top with the banana and bacon mixture. For an extra touch, dust with powdered sugar (optional).
