Happy Friday! I decided to cook breakfast this morning instead of having my usual. I normally don’t cook in the morning as I don’t have the time but it was a nice change today. I decided to get creative and make Peanut Butter-Stuffed French Toast with Bananas (a Dishin’ original).

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I am running a 4 mile race next weekend in York, Maine and ran 3.7 miles this morning. What’s a better way to “refuel” than having a big, healthy breakfast? Well, it’s a good excuse anyway. 😉

This little creation only took about 10 minutes to make, start to finish. The flavor combination was great and very tasty.

Here’s my recipe…

PB-Stuffed French Toast with Bananas

Servings: 1

Ingredients:

2 slices whole wheat bread (I used Trader Joe’s Whole Wheat  Tuscan Style – it’s excellent!)

1 Tbsp. natural peanut butter (or regular, if you prefer)

1 egg white

Dash of cinnamon

½ banana, sliced

2 Tbsp. maple syrup

Dash of powdered sugar

Preparation:

  1. Spread peanut butter on one slice of bread.
  2. Top with another slice of bread and cut in half, as if you were making a sandwich.
  3. Add egg white to a bowl, add dash of cinnamon and whisk lightly.
  4. Generously dip half the peanut butter “sandwich” in the egg mixture to fully coat. Repeat with the other half.
  5. Add the bread to a pan sprayed with cooking oil, over medium heat.
  6. Cook for 3-5 minutes per side.
  7. Remove from heat, top stuffed French toast with sliced bananas, maple syrup and a dash of powdered sugar.
  8. Enjoy with a glass of non-fat milk (optional).

Estimated calories: 375 (plus milk)

Step-by-step photos…

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Have a great weekend! Hopefully we’ll see our share of sun here in Boston (it’s about time)!

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