Articles & Recipes

Chocolate Banana Stuffed French Toast (vegetarian, diabetes-friendly)

September 21, 2018

Both whole-grain bread and banana slices boost the fiber in this old-time breakfast favorite, perfect for brunch! Using sprouted whole-grain bread gives you the advantage of magic carbs.

Ingredients Makes 4 servings

FILLING
1 unripe banana, thinly sliced 1
2 tbsp almond butter 30 mL
2 tbsp chocolate hazelnut spread 30 mL
4 tsp dark chocolate chips 20 mL
1⁄8 tsp ground nutmeg 0.5 mL
1⁄8 tsp ground cinnamon 0.5 mL
FRENCH TOAST
8 slices sprouted whole-grain bread 8
1⁄2 cup unsweetened soy or almond milk 125 mL
2 large eggs 2
1⁄2 tsp vanilla extract 2 mL
1 tsp ground cinnamon 5 mL
Nonstick cooking spray
Confectioners’ (icing) sugar (optional)

Instructions

  1. To make the filling: Mash about one-quarter of the banana slices in a small bowl with the back of a spoon. (You should have about 2 tbsp/30 mL mashed.) Stir in the almond butter, chocolate hazelnut spread, chocolate chips, nutmeg, and cinnamon until smooth.
  2. To make the French toast: Spread 4 slices of the bread with the banana filling, dividing evenly. Top with the remaining banana slices and bread slices to make 4 sandwiches.
  3. In a shallow dish or pie plate, whisk together the milk, eggs, vanilla, and cinnamon until blended. Dip the sandwiches into the egg mixture, turning them over with a spatula to coat both sides, and set on a plate.
  4. Heat a large nonstick skillet or griddle over medium-low heat and coat with cooking spray. In batches as necessary, cook the sandwiches for 8 minutes, turning once, until golden and cooked through. Dust with confectioners’ sugar (if using).
Favor healthy fats: Using cooking spray instead of butter to grease the pan decreases the saturated fat. Using almond butter and even hazelnut butter provides you with MUFAs.

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