Open-Faced Chocolate Banana French Toast Sandwiches
Although it looks elegant, this healthy meal is full of cozy flavors! The recipe is easily double to serve more, or even halved to serve one. The chocolate sauce may be prepared up to 3 days in advanced and stored, covered, in the fridge.
Ingredients
for the chocolate sauce
- ¼ cup (60g) plain nonfat Greek yogurt
- 1 ½ tsp unsweetened cocoa powder
- ¾ tsp powdered stevia (or adjusted to taste - see Notes!)
for the french toast
- 2 large egg whites (lightly beaten)
- ⅔ cup (160mL) nonfat milk
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 4 slices wheat bread (slightly stale - see Notes!)
- ½ of a medium banana (sliced)
Instructions
- To prepare the chocolate sauce, stir together the yogurt, cocoa powder, and Stevia in a small bowl until smooth. Cover and chill until ready to use.
- To prepare the French toast, whisk together the egg whites, milk, vanilla, and cinnamon in a pie plate. Set aside. Lightly coat a large skillet with nonstick cooking spray, and preheat slightly over medium-low heat.
- Working with one or two slices of bread at a time (or however many will fit in your skillet), set into the egg mixture, press down slightly, and flip over. Once both sides are coated in the egg mixture, place in the warm skillet. Cook for 1-2 minutes per side, or until light golden. Set on a wire rack while preparing the rest.
- Optional: For a less soft and floppy texture, toast the French toast for 30-90 seconds, or until it reaches the desired texture.
- To assemble, spread 1 tablespoon of chocolate sauce on a slice of French toast, and top with 4-6 banana slices. Repeat with the remaining ingredients, and serve immediately.
Notes
See the text of my blog post above for my 3 tricks to making perfect French toast!
STEVIA NOTE: Any sweetener may be substituted for the powdered stevia in the chocolate sauce. You'll need your sweetener's equivalent of 2-3 tablespoons of granulated sugar. You can also adjust the amount to suit your tastes, if you'd prefer a sweeter (or less sweet!) chocolate sauce.
MILK SUBSTITUTIONS: Any milk may be substituted for the nonfat milk.
BREAD NOTES: This is the bread that I used in the original recipe. I've also used this bread with great results. Most sliced sandwich bread will work, so use your favorite!
To quickly “stale” the bread, place the slices in the toaster oven until just barely toasted. (The bread should stay the same color and not turn golden!)
{clean eating, low fat, high protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.