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peanut butter on toast

Try substituting almond butter for the peanut butter if you prefer the taste or have an allergy to peanuts.

Nutrition information<br>
Serving: 3 triangles (169 grams)<br>
Servings per recipe: 4<br>
Calories: 310 (120 from fat)<br>
Cholesterol: 55 milligrams<br>
Fat: 13 grams (2.5 saturated fat, 0 trans fats)<br>
Protein: 14 gram<br>
Sodium: 290 milligrams <br>
Total carbohydrate: 37 gram (6 fiber, 13 sugars)


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Peanut butter and banana french toast

Kick off your day the right way with this breakfast! It’s full of protein, vitamins and fiber for a healthy, growing body.

Ingredients

2 large eggs, whites only
1 whole egg
⅓ cup fat-free milk
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
6 slices whole-grain bread
4 tablespoons creamy peanut butter
2 medium bananas, peeled and sliced
2 teaspoons canola oil

Directions

  1. In a small bowl, beat together eggs whites and whole egg. Add milk, vanilla and cinnamon. Mix well. Set aside.
  2. Lay 3 slices of bread on a flat surface. Spread a layer of peanut butter on top of each slice. Then, layer banana slices over the peanut butter. Place a slice of bread on top of each. (You should have 3 peanut butter and banana sandwiches.)
  3. In a large skillet, heat oil over medium-high heat. Dip 1 of the sandwiches in the egg mixture until both sides are coated well. Then, place in skillet and cook until bottom is lightly browned (about 3 minutes). Flip and continue cooking for 2 more minutes or until both sides are lightly browned. Repeat with remaining sandwiches.
  4. Cut each sandwich into 4 triangles. Serve warm.

Makes 4 servings

Recipe contains: wheat, milk, egg, nuts












 

Source: Allina Health's Patient Education Department

First published: 11/01/2013
Last updated: 11/01/2013

Reviewed by: Allina Health's Patient Education Department