Baked Banana French Toast


3 medium bananas, peeled and sliced, divided

6 slices reduced-calorie whole-grain bread, sliced in half diagonally

4 large eggs

2 large egg whites

1 cup almond milk

2 tablespoons firmly packed light brown sugar

1 teaspoon vanilla extract

3/4 teaspoon cinnamon

2 tablespoons chopped walnuts (optional)

2 tablespoons pure maple syrup


Coat a baking dish with cooking spray. Spread slices from 2 bananas evenly in the bottom; layer the bread on top, overlapping as necessary.

Arrange the remaining bananas on top of the bread.

Whisk together the eggs, egg whites, milk, brown sugar, vanilla and cinnamon in a medium bowl.

Pour the egg mixture over the bread, covering it and pushing the slices down so they are coated.

Cover and refrigerate for at least 1 hour or up to 1 day.

Preheat oven to 350°F. 

Sprinkle the French toast dish with pecans, if desired. Bake, uncovered, for 30 minutes, or until puffed and light golden brown. Cool 5 minutes before serving. Drizzle each serving with 1 teaspoon maple syrup.

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