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 Oxmoor House

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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


  • 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)


  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.
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