Coconut-Banana French Toast

Oxmoor House
Coconut milk and banana lend a tropical flavor to this filling one-dish breakfast meal. To lower the fat content, we've reduced the number of whole eggs and replaced them with egg substitute.
4 servings (serving size: 2 slices toast and 1/4 banana)


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3/4 cup light coconut milk
3/4 cup egg substitute
1 large egg, lightly beaten
1/4 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Cooking spray
8 slices double-fiber whole wheat bread (such as Nature's Own)
1 medium banana, thinly sliced
Light maple-flavored syrup (optional)


Combine first 6 ingredients in a large bowl, stirring well with a whisk.

Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray. Dip 4 bread slices (twice on each side) in egg mixture. Cook 2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining bread and egg mixture. Serve with banana slices and, if desired, syrup.

Created date

March 2010

Nutritional Information

Calories 231
Fat 5.8 g
Satfat 2.5 g
Protein 15.3 g
Carbohydrate 43.3 g
Cholesterol 54 mg
Iron 3.9 mg
Sodium 494 mg
Caloriesfromfat 23 %
Fiber 11 g
Calcium 321 mg