Easy Banana French Toast
Servings: -9 slices
This easy banana French toast is the perfect healthy breakfast for your baby, toddler or older children! Adding mashed banana to the egg mixture adds a sweet banana flavour and makes each piece more flavourful even without syrup. Plus, it comes together with a handful of common pantry staples and is easy to reheat for yummy breakfasts all week long!
Ingredients
- 2 large eggs
- 1 large overripe banana
- 1/4 cup milk (or milk alternative)
- 1 teaspoon cinnamon
- 1/2 tablespoon vanilla extract
- 8-9 slices of bread (I used whole wheat Texas toast)
- 1 tablespoon coconut oil or butter plus more if necessary
Instructions
- Add the eggs, banana, milk, cinnamon, vanilla extract to a blender and blend until smooth. Alternatively, you can mash the banana in a shallow dish and whisk in the remaining ingredients.
- Add 1 tablespoon of coconut oil or butter to a non-stick frying pan set over medium heat. Alternatively, you can use nonstick cooking spray.
- While the coconut oil or butter melts, carefully dip a slice of bread in the egg mixture and then flip to make sure you coat both sides of the bread. Leave the bread in the mixture for about 10-15 seconds.
- Place the coated bread slices in the hot skillet and cook until golden brown and crispy on each side, about 2-3 minutes per side. Repeat with more slices. You should be able to get about 8 slices depending on the type of bread you use.
- Top with fruit of choice, yogurt, nut butter, and/or a drizzle of maple syrup, if desired!
Notes
- For the best banana French toast, use a thicker type of bread. We used whole wheat Texas toast for an extra boost of fibre. Sourdough, challah, brioche or French bread also work great in this recipe. Avoid using bread that’s too thin and flimsy as it may get too soggy and potentially fall apart when you transfer it to the pan.
- Be sure to use a ripe banana as it will lend the best flavour to the toast.
- Don’t soak the bread in the French toast batter for too long, as it may result in soggy French toast. I find that 10-15 seconds is a good amount of time to allow the egg mixture to absorb into the bread without making it overly soggy.
- Be careful not to cook the French toast over too high of heat as it may cause the outside of the bread to brown too quickly, leaving the middle undercooked. If the French toast is browning too quickly, turn the heat down to medium low heat.
- If preferred, you can also slice the bread into strips before coating in the banana egg mixture. It makes the perfect baby-led weaning french toast sticks!
Nutrition
Calories: 122kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 145mg | Potassium: 152mg | Fiber: 2g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
