Banana-Stuffed French Toast

Banana-Stuffed French Toast

Cooking Light MARCH 1997

  • Yield: 4 servings (serving size: 2 bread pieces and 2 tablespoons maple syrup)


  • 1 cup mashed ripe banana
  • 1/2 teaspoon lemon juice
  • 4 (1-inch-thick) slices Italian bread
  • 1 cup skim milk
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 4 large egg whites
  • 2 large eggs
  • 2 teaspoons margarine, divided
  • 1/2 cup maple syrup


Combine banana and lemon juice in a small bowl. Stir well; set aside.

Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.

Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.

Melt 1 teaspoon margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.

Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 13%
  • Fat: 5.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 64.9g
  • Fiber: 2.5g
  • Cholesterol: 108mg
  • Iron: 1.9mg
  • Sodium: 321mg
  • Calcium: 144mg

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Banana-Stuffed French Toast Recipe