Every Sunday morning, I make breakfast for my kids and I would say that 95% of the time they ask for pancakes (or Pan-uh-cakes as my 5 year old calls them). Not only do the kids want pancakes, they also want me to make fancy shapes out of their pancakes like letters, hearts and flowers. Since I really only get to make them breakfast once a week, I don’t mind making it extra special.
So a few weeks ago I decided to make something extra special for myself for Sunday morning breakfast, Banana Stuffed French Toast. Because it is summer and I still want to squeeze into my bathing suit on Sunday afternoons to go to the neighborhood pool with the kids, my extra special breakfast needed to still be figure friendly.
Simple ingredients like Ezekiel bread, Eggland’s Best eggs and Almond Breeze unsweetened almond milk make this recipe healthier and the ripe caramelized bananas add a touch of sweetness so I do not need to top it with honey or maple syrup.
This recipe can be doubled easily and is also kid-friendly. It is also more of a fork and knife sandwich instead of something you can eat on the go. My kids may prefer my flower and heart-shaped pancakes, but I enjoy this healthier breakfast option at home on Sundays.
A healthier alternative to french toast that actually tastes decadent without the added sugar from maple syrup!
- Non-stick cooking spray
- 2 slices Ezekiel bread (or use white or wheat bread)
- 1 egg (I prefer Eggland's Best)
- 2 tablespoons Almond Breeze unsweetened almond milk (or use low-fat milk)
- 1/4 teaspoon cinnamon
- 1 medium ripe banana
- Optional: Honey or maple syrup
- Heat a skillet over medium heat and coat with non-stick cooking spray.
- In a shallow bowl, whisk together egg, almond milk and cinnamon. Dip bread in egg mixture then flip to coat the other side. Place bread in skillet and repeat with the second slice of bread. Cook for 2-3 minutes or until both slices of bread are lightly browned on one side. Flip and cook for another 2 minutes.
- While bread is browning, slice the banana in half, then slice both halves lengthwise to get four slices of banana. Place banana cut side down in the skillet. Cook for 1 minute until banana begins to caramelize then flip and cook the other side for 1 minute.
- Remove skillet from heat and assemble sandwich, placing the four pieces of banana between the two slices of bread.
- Optional: Top with honey or maple syrup.