Foodie Blogroll

Thursday, March 28, 2013

Seared Banana French Toast

Seared Banana French Toast with Pumpkin Cinnamon Infused Syrup is a recipe that popped into my head when I saw the adorable "baby bananas" at the grocery store and wanted a dish to highlight them! According to, the baby banana is native to Columbia, and is a sweeter and smaller variety of the traditional banana. For this dish, I sliced the baby bananas in half and seared them to carmelized perfection, which only enhanced their sweetness. The bananas are then placed on top of deliciously golden french toast and drizzled with a pumpkin-cinnamon infused maple syrup to create a decadent breakfast treat!

Seared Banana French Toast with Pumpkin-Cinnamon Infused Syrup
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 cup pumpkin puree
1/4 cup Mrs. Butterworth's sugar-free pancake syrup
1 Truvia packet
3 tablespoons unsweetened vanilla almond milk (or original unsweetened almond milk)
1/4 teaspoon ground nutmeg
1 cinnamon stick

French Toast:
3 tablespoons liquid egg substitute
1 tablespoon unsweetened vanilla almond milk (or original unsweetened almond milk)
1/4 teaspoon cinnamon
1/8 teaspoon vanilla extract
2 slices light gluten free sandwich bread
3 baby bananas, peeled and halved lengthwise into "planks" (about 3-4 ounces once peeled)
1 Truvia packet

1. To prepare the syrup, stir together pumpkin, pancake syrup, Truvia, milk, and nutmeg in a small saucepan.   Add in cinnamon stick and bring to a low boil over medium-high heat. Reduce heat to low, and let syrup simmer, stirring occasionally, while you prepare the french toast.

2. In a small bowl (large enough to fit a bread slice), whisk together egg, milk,  cinnamon, and vanilla extract until combined.

3. Spray a large nonstick skillet with nonstick spray and heat to medium.

4. One at a time, dip bread slices in egg mixture, and flip to coat on both sides. Place bread slices on one half of the skillet.

5. Cook french toast 3-4 minutes or until it is golden and starting to crisp on the bottom, then use a spatula to  flip the bread, and cook 2-3 minutes more or until golden on both sides.

6. Once the french toast is cooking on the second side, sprinkle bananas with Truvia and add to other side of the skillet. Cook bananas 1 minute per side, or until golden on both sides.

7. After the bananas and toast are finished cooking, place toast on serving plate and arrange banana slices on top.

8. Remove cinnamon stick from maple syrup then drizzle on top of french toast. Enjoy!

 Nutrition Information--approximately 270 calories per serving (entire recipe)

* NOTE--If you can't find any baby bananas, just use a small-medium sized regular banana. Peel the banana and cut in half lengthwise, then cut each half into thirds, so you still end up with 6 slices of banana. You should have about 3-4 ounces once peeled.

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