Saturday, June 23, 2018
PEANUT BUTTER AND BANANA FRENCH TOAST SANDWICHES
BY AMANDA BARNIER AND THE CANADIAN LIVING TEST KITCHEN
French toast isn't just for weekends anymore—these little wonders come together quickly enough for a busy work or school morning. If you like, serve with a small dipping bowl of maple syrup for extra sweetness.
Portion size 2 servings
Credits: Canadian Living Magazine: July 2015
1/4 cup milk
2 tablespoons crunchy peanut butter
4 slices (3/4-inch/2cm thick) bread
1 banana cut in 1/4-inch (5 mm) thick slices
1 teaspoon butter
In a shallow dish, whisk together eggs, milk, and vanilla; set aside.
Spread peanut butter on 1 side of 2 of the bread slices; arrange banana slices evenly over peanut butter. Sandwich with remaining bread. Dip sandwiches into egg mixture, turning to coat; discard any remaining egg mixture.
In a nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until lightly golden and peanut butter is runny, about 4 minutes per side.
per serving: about
Fibre6 gSodium475 mgSugars15 gProtein16 gCalories456.0Total fat18 gPotassium592 mgCholesterol134 mgSaturated fat5 gTotal carbohydrate63 g%RDI
Iron24.0Fibre0.0Folate53.0Calcium10.0Vitamin A10.0Vitamin C7.0