Baked Banana French Toast

Craving French toast, but don’t want all the calories that usually comes along with it? Our baked banana French toast saves you calories and adds nutritional value without compromising the traditional sweet, eggy bread flavors. We use simple swaps such as baking instead of frying and whole-grain instead of white bread. Give this dish a personal flair with your favorite toppings!


under 40 mins
breakfast

Ingredients for servings

    Baked Banana French Toast

  • 3 medium bananas 120 grams each or peeled and sliced, divided

  • 6 slices reduced-calorie whole-grain bread sliced in half diagonally

  • 4 large eggs 50 grams each

  • 4 large egg whites 30 grams each

  • 1 cup low-fat (1%) milk

  • 2 tablespoon firmly packed light brown sugar

  • 1 teaspoon vanilla extract

  • 0.75 teaspoon cinnamon

  • 2 tablespoon chopped pecans optional

  • 2 tablespoon pure maple syrup

Directions

  • Coat an 11-by-7-inch baking pan with cooking spray. Spread slices from 2 bananas evenly in the bottom; layer the bread on top, overlapping as necessary. Arrange the remaining bananas on top of the bread.

  • Whisk together the eggs, egg whites, milk, brown sugar, vanilla and cinnamon in a medium bowl. Pour the egg mixture over the bread, covering it and pushing the slices down so they are coated. Cover and refrigerate for at least 1 hour or up to 1 day.

  • Preheat oven to 350°F.

  • Sprinkle the French toast dish with pecans, if desired. Bake, uncovered, for 30 minutes, or until puffed and light golden brown. Cool 5 minutes before serving. Drizzle each serving with 1 teaspoon maple syrup.

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