Peanut Butter & Banana Stuffed French Toast
A weekend-worthy breakfast from your Week 4 FareRx bag - about 44g carb and 18g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Whole-wheat bread plus peanut butter's protein and fat soften the carb load, and the banana sweetens it with no added sugar. Skip the syrup.
Ingredients
- •2 slices whole-wheat bread
- •1/2 banana, sliced
- •1 tablespoon peanut butter
- •1 egg, beaten
- •a little oil for the pan
From your pantry: olive-oil.
Method
- 01
Spread peanut butter on the bread and layer the banana between the slices to make a sandwich.
- 02
Dip the whole sandwich in the beaten egg, coating both sides.
- 03
Cook in a lightly oiled pan over medium-low until golden on both sides.
Dietitian’s notes
- →Spread the peanut butter thin and layer banana between the slices so it holds together in the pan.
- →Cook it low and slow so the egg coating sets without burning.
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