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Photo: Johnny Autry; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

Banana-Chocolate French Toast

For tough-to-please kids, try serving breakfast for dinner. Pair this dish with a mixed fruit cup to round out the meal.

Cooking Light MAY 2012

  • Yield: Serves 4 (serving size: 3 triangles)

Ingredients

  • 1/4 cup 1% low-fat milk
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 6 (1 1/2-ounce) slices whole-grain bread
  • 4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
  • 1 cup thinly sliced banana (about 8 ounces)
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons powdered sugar

Preparation

1. Combine first 5 ingredients in a shallow dish.

2. Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.

3. Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 13.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 11.7g
  • Carbohydrate: 53.6g
  • Fiber: 6g
  • Cholesterol: 91mg
  • Iron: 2.6mg
  • Sodium: 391mg
  • Calcium: 115mg
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Banana-Chocolate French Toast recipe

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