French toast stuffed with gooey nut butter and banana goodness? Count me in! Courtesy of Eating Bird Food, this recipe soaks whole grain bread in vanilla almond milk and eggs. Top with maple syrup and fresh berries for a fancy breakfast.

under 15 mins

Ingredients for servings

    French Toast

  • 4 slices whole grain bread

  • 0.25 medium banana thinly sliced

  • 2 tablespoons almond butter or nut butter of choice

  • 0.25 cup unsweetened vanilla almond milk

  • 2 large eggs

  • 0.5 teaspoon vanilla

  • 0.5 teaspoon cinnamon

  • 0.125 teaspoon sea salt

  • 1 teaspoon coconut oil or choice of choice

  • to taste Maple syrup optional toppings

  • to taste fresh berries optional toppings


  • Take your four slices of bread and create two almond butter and banana sandwiches. Each sandwich should have 1 tablespoon of almond butter and a few banana slices.

  • Whisk together almond milk, eggs, vanilla, cinnamon and salt and pour in a container large enough to soak the sandwiches. One at a time, soak sandwiches on both sides until they are nice and moist — about 10 seconds on each side.

  • Pre-heat a non stick skillet on medium-high heat. Coat with coconut oil to prevent toast from sticking.

  • Place sandwich in pan and cook for 4-5 minutes on until the bottom side is golden brown. Flip sandwich, press on sandwich with your spatula and cook for another 4-5 minutes. Remove from pan and repeat the process with the second sandwich.

  • Cut each sandwich in half diagonally to make 4 servings. Serve with fresh berries and a drizzle of maple syrup.


The secret ingredient? Toasted sesame oil. Its strong aroma means it only takes a small amount to add big flavor. Serve kebab over cilantro lime rice for a complete meal.

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