Coconut-Banana French Toast

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.

Oxmoor House JANUARY 2008

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


  • 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)


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.

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

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Coconut-Banana French Toast Recipe