Coconut-Banana French Toast
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
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 231
- Fat: 5.8g
- Saturated fat: 2.5g
- Protein: 15.3g
- Carbohydrate: 43.3g
- Cholesterol: 54mg
- Iron: 3.9mg
- Sodium: 494mg
- Calories from fat: 23%
- Fiber: 11g
- Calcium: 321mg
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.
Coconut-Banana French Toast Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Fry
- PUBLICATION: Oxmoor House
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Coconut French Toast
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