How to Make Banana French Toast

Banana French toast is a healthy breakfast dish that can be modified for sugar-free or diabetic diets, if necessary. The bananas, which contain large amounts of potassium, fiber, iron, and vitamins B6 and B12, also make the French toast more nutritious. This recipe yields approximately six servings of banana French toast.

Things You'll Need

• 2 large eggs 3 tbsp. granulated sugar 3 large bananas ½ cup water ½ tsp. ground cinnamon 1 tsp. vanilla extract Blender Baking pan, 9 inches by 13 inches 6 slices of bread Large skillet Vegetable oil cooking spray Serving plates Syrup Butter Powdered sugar (optional)

Instructions

1. Combine the eggs, granulated sugar, 2 bananas, water, ground cinnamon, and vanilla extract in a blender. Blend on medium-low speed until the mixture has a smooth consistency.

2. Pour the mixture into the baking pan. Place the slices of bread into the pan, and allow them to sit for 10 to 15 minutes, turning occasionally, until they have absorbed most of the liquid.

3. Spray a large skillet lightly with vegetable oil cooking spray, and warm over medium heat for 2 to 3 minutes. Place 2 to 3 slices of the coated bread at a time into the skillet.

4. Cook the banana French toast 3 to 5 minutes on each side, or until golden brown. Remove each piece from the skillet, and place it on a serving plate. Repeat for the remainder of the bread.

5. Slice the remaining banana into bite-size pieces. Serve the French toast immediately with syrup and butter. Garnish with the sliced bananas and powdered sugar, if desired.

Tips & Warnings

• To make the banana French toast sugar-free, replace the granulated sugar with 1½ tbsp. of Splenda artificial sweetener or 1 scoop of vanilla-flavored whey protein, and omit the powdered sugar. Garnish with ground cinnamon instead. Any type of bread can be used to make banana French toast, though white bread and Texas Toast work best. Diabetics should use gluten-free bread.

References

• Kansas State University: Bananas
• Get the Sugar Out; Ann Louise Gittleman; 2008