Coconut-Banana French Toast

recipe
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.

Yield:

4 servings (serving size: 2 slices toast and 1/4 banana)

Recipe from

Oxmoor House

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

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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