Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 10

For tough-to-please kids, try serving breakfast for dinner. Pair this dish with a mixed fruit cup to round out the meal.

Laraine Perri
Recipe by Cooking Light May 2012

Gallery

Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4 (serving size: 3 triangles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a shallow dish.

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  • Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.

  • Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

390 calories; fat 13.8g; saturated fat 3.6g; mono fat 6.8g; poly fat 3.2g; protein 11.7g; carbohydrates 53.6g; fiber 6g; cholesterol 91mg; iron 2.6mg; sodium 391mg; calcium 115mg.
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