Sunday, February 13, 2011

Chocolate Covered Banana English Muffin French Toast

The other morning, I saw a recipe for banana split french toast - which then sparked the creation of this recipe.  We did not use whipped cream or a cherry which made their recipe 'split', so ours was simply chocolate-covered ;).  The use of english muffins in french toast recipes allows a more moist end product, more similar to brioche bread than regular sliced bread would be.  They do not seem to soak up as much coating, but definitely still hold the flavor of the banana which is a delicious addition!

Do not pass up this recipe - it is definitely on my list of favorite french toast recipes!

Chocolate Covered Banana English Muffin French Toast
makes 2 servings
3 light whole-wheat english muffins (thomas light english muffins are 100 calories per muffin)
1/4 cup egg beaters
1 T skim milk
1/2 banana, pureed (if you do not have a blender, just mash it up really good)
1/2 t vanilla

2 T sugar-free hershey's chocolate syrup
1/2 banana, sliced

Mix together egg beaters, milk, pureed banana and vanilla.  Preheat your skillet and separate each english muffin in half.  Spray the preheated skillet with cooking spray.  Dip both sides of the english muffin in the wet mixture and place on the skillet.  Shake cinnamon on the top sides of the english muffins before you flip them over to cook the second side.

Place three pieces of french toast on a place (1 1/2 english muffins per serving), top with a drizzle of sugar-free chocolate syrup and sliced banana.

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