When I was a kid, French toast or eggy bread was the biggest treat. I didn’t actually realise there was a difference between the two; to me both meant a sweet breakfast. Whilst there’s honestly not that much you can do to improve upon the classic, flavoured simply with sugar and cinnamon, I am rather partial to filled French toast. Cooked banana always goes gorgeously caramelised when cooked, and this recipe allows for a generous amount of filling to ooze out. Serve up next time you’re having a shared brunch as an impressive main dish, alongside fresh berries and coyo or nut yoghurt.
Banana Nut French Toast
Author: Elle Coales
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
- 1 ripe banana
- 1 generous tablespoon nut butter
- 4 slices bread
- 2 eggs
- Splash of milk, dairy or non dairy
- Butter or oil, for frying.
- In a bowl, mash up the banana and stir in the nut butter.
- Spread the banana and nut butter onto two of the slices of bread, and sandwich with the other two.
- Heat the butter or oil in a frying pan over a medium heat.
- Whisk together the egg and milk in a shallow dish. Dip both sides of each sandwich into the egg mix and place in the pan.
- Fry on each side for a couple of minutes until golden brown.
- Serve immediately, sprinkling over cinnamon and fresh berries. A caramel flavoured nut yoghurt would also work really well here.
I’ve specified one tablespoon of nut butter, but I definitely won’t judge if you use two. Peanut butter always works really well with banana, especially as it caramelises.