This Saturday morning when I walked into the kitchen I saw bananas and bread. I got inspired to do something different. I’m more of an egg and cheese sandwich kind of girl but Kyle loves peanut butter and french toast so I got to experimenting. This was super easy to make and a nice weekend morning treat! If you have a sweet tooth like Kyle, I recommend drizzling some maple syrup on top and using a fork and knife instead.
- 2 pieces of bread
- 1 banana
- Peanut butter
- 1 egg
- Dash of vanilla
- Dash of cinnamon and nutmeg
- Milk or half and half
- Butter for sauteing
- Sugar in the raw
- Maple syrup (optional)
In a shallow bowl add egg, milk, vanilla, cinnamon and nutmeg. Mix well with a fork. Place your bread in the bowl and soak until all the mixture is gone.
Cut your banana into slices and sprinkle with a bit of sugar.
On a hot flat pan add some butter. Place your two pieces of bread in the middle and the bananas on the outside edges.
When the bread is nice and browned, it is ready to flip. Same goes for the banana. The banana will be ready first so take those off after you see the nice crust develop.
Cut the bread in half, add peanut butter and banana slices. Take a bite and enjoy!
You all know I don’t bake. It’s too much of an exact science and I hate the lack of freedom. I also don’t care for sweets. But Kyle sent this recipe to me the other day after getting an email about snacks that power up weight loss. And with the new year always comes a desire to shed a few lbs. So I pulled out the flour, rolled up my sleeves and said a little prayer. I didn’t alter this recipe out of fear but I do think it could be improved with some walnuts or something with a crunch. That would of course change the nutrition information below.
I don’t normally post recipes that aren’t my own but I did think this was easy enough to make, pretty tasty and a good breakfast you can easily grab in the morning.
1 slice of Bananaberry Bread topped with ½ tablespoon of peanut butter (or other nut butter)
Per Serving: 197 calories, 8 g fat, 1.5 g saturated fat, 5 g protein, 29 g carbohydrates, 2 g fiber, 22 mg calcium, 278 mg sodium
Total Time: 60 Minutes
Link to the recipe here: http://recipes.prevention.com/Recipe/bananaberry-bread.aspx
- 3 medium ripe bananas
- ½ teaspoon baking soda
- 3 tablespoons tub margarine (I used whipped butter instead b/c margarine grosses me out)
- ¼ cup mashed ripe avocado
- ¾ cup sugar (I used sugar in the raw)
- 3 large eggs
- ½ cup whole-wheat flour
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- ½ cup frozen blueberries
- Preheat the oven to 350°F
- Mash the bananas and baking soda together in a small bowl and set aside.
- Cream the margarine, avocado, and sugar together in a medium bowl. Add the eggs one at a time, mixing after each. Add the flours, salt, and baking powder and combine until just mixed. Stir in the water and vanilla. Add the banana mixture and mix until well combined. Fold in the blueberries.
- Pour the batter evenly into two 8-inch loaf pans. Bake for 40 to 50 minutes, until a cake tester inserted in the center of the bread comes out clean. Let cool before turning out.
Makes 16 1″-thick slices
Note: After cooling completely, store half a loaf in the refrigerator; it should keep about 1 week. Wrap and freeze the remainder for future use