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Coconut-Banana French Toast

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


  • 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)

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection