Recipes Ideas

Banana Bread French Toast With Cranberry Compote

I came up with this recipe when I was trying to develop a Valentine’s Day breakfast that was romantic, easy, delicious, and healthy.

I am a french toast addict so, of course, french toast was the first thing to come to mind. 

I changed things up a bit by using a healthy, low cal, low fat, banana bread as my base and then topping it with a tart (but not too tart) cranberry compote. 

According to Myfitnesspal, per serving is (recipe makes 8 servings)

197 calories, 39 carbs, 3 fat, and 7 protein. 

That’s 2 slices of french toast and 1 Tbsp of cranberry compote. If you want to add some Maple syrup and a spritz of whipping cream the calories only go up to 275 calories.

You decide which way you want to go! Either way this is a delicious breakfast or brunch. 

You can make this even easier on Valentine’s Day morning by making and freezing the banana loaf several days/weeks in advance. Just place it in an airtight plastic bag (or container) and you are good to go. 

Banana Bread French Toast With Cranberry Compote

Ingredients

Banana Loaf

3/4 cup whole wheat flour

3/4 cup all purpose flour

1/2 cup Sugar Twin Brown Sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

4 ripe bananas

1 egg

1/4 cup unsweetened apple sauce

2 tsp coconut oil, melted

French Toast

3 egg whites

1 egg

5 Tbsp 1% milk

1 tsp vanilla

1/2 tsp cinnamon

Cranberry Compote

2 cups fresh or frozen cranberries

1/4 cup Sugar Twin Brown Sugar

1/4 cup water

Directions

LOAF – Preheat oven to 350. Line a 9 X 5 inch loaf pan with parchment paper and then spray lightly with cooking spray. 

In a medium mixing bowl, stir together whole wheat flour, flour, Sugar Twin, baking soda, baking powder, and cinnamon.

In a large mixing bowl, mash the 4 ripe bananas until smooth. Whisk in egg, apple sauce, and coconut oil. 

Stir the dry ingredients into the wet ingredients until just mixed. 

Scrape batter evenly into prepared pan.

Bake at 350 for approximately 40 – 50 minutes, until toothpick inserted near center comes out clean. (If you find the top is getting too dark but the middle is not cooked, carefully tent tinfoil over the top of the loaf and continue cooking until toothpick comes out clean.) 

Remove from oven and let sit on wire rack for 10 minutes. 

Run a butter knife around the edge of the pan and then use the parchment paper “handles” to lift the loaf out of the pan. Let cool completely before trying to slice.

Now… you can simply slice the cooled loaf into 16 slices and eat it as is…

Or, you can continue on with making the banana bread french toast. (You know you want to!)

CRANBERRY COMPOTE – In a small saucepan, place the cranberries, Sugar Twin, and water. 

Bring to a boil. Turn down heat to simmer and simmer until berries pop and mixture thickens (between 10 – 12 minutes). Stir often. Remove from heat and keep warm. (You can also make this up in advance and keep refrigerated until ready to use. Simply reheat in the microwave.) 

FRENCH TOAST – In a shallow container, whisk together egg whites, egg, milk, vanilla, and cinnamon. 

Place slices of banana bread into the egg mixture and let them soak about 30 seconds. Gently flip the slices over and let sit another 30 seconds. 

Spray a large frying pan with cooking spray and place over medium heat. Place the egg soaked banana bread slices in the pan.

Cook about 1 – 2 minutes on each side – until nicely browned.

Place 2 slices on serving plate and top with 1 generous Tbsp of the cranberry compote.

That. Right there. So much deliciousness for only 200 calories. 

*Boom*

Mind blown.

Maybe you want a little bit more sweetness though? Throw on some maple syrup and whipped cream…

Holy heck. 

Things just got serious. 

Pretty sure that the whole fam-damily would love this for a Valentine’s day treat. The kids might not be huge fans of the compote but you could skip that for them. The hubby/wifey will definitely think you are amazing. 

Okay, make that even more amazing than they already think you are!


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