This banana french toast is super yummy and packed with protein from the high egg content. It’s great anytime: breakfast, lunch, dinner and snacks.

This is a winner for the whole family and is high in protein from the extra amount of eggs included.

For those of us tortured with picky eaters, having a handful of go-to recipes is key. My kids don’t eat a big variety, but will eat the same things often. I like to make those favorites in big batches that can sit in the fridge or freezer for easy reheating. This banana french toast is super yummy and packed with protein from the high egg content. It’s great anytime: breakfast, lunch, dinner and snacks. Once prepared, it sits well in the fridge for 4-5 days and freezes beautifully. It makes the kids happy with the oh-so-fulfilling carb fix and makes me happy knowing they’re getting a healthy dose of nutrient rich eggs. Simply re-heat for a quick breakfast, pack in kids lunches, serve after school for a snack or even dinner with a spinach smoothie to round out the meal with a veggie serving.

Great for anytime: Breakfast, lunch, dinner, snacks.

BANANA FRENCH TOAST RECIPE

Makes approximately 10 servings of four pieces. One serving = one egg

INGREDIENTS

  • 1 loaf whole wheat Pullman
  • 4 bananas 
  • 8 eggs
  • 1 cup whole milk
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • Coconut oil for cooking

DIRECTIONS

  • Mash bananas in a shallow baking dish with fork or masher as much as possible (so they are liquidy but still chunky)
  • In separate bowl, beat eggs with fork or whisk and pour into dish with bananas. Add milk, coconut sugar and vanilla. Give a good mix.
  • Stack bread in about 4 pieces and cut off crusts then cut bread in halves, finish with rest of loaf
  • Heat electric griddle to 350 or just under medium for stovetop on non stick pan and add coconut oil to coat pan
  • Place a handful of bread pieces in batter and let soak through for a minute (some pieces will take longer than others, some will get tender very quickly) then place soaked pieces on pan (generously oiled with coconut oil). 
  • Cook until first side is golden brown – about 2 minutes then flip over until other side is golden. Add more coconut oil as needed to pan to keep up a nice caramelized finish.
  • Keeps in fridge for 4-5 days and freezes perfectly