Throwing back to my childhood with a twist to a classic favorite: banana-almond butter french toast sandwiches from Cooking Light.
For this delicious masterpiece, you’ll need:
- 2 large eggs
- 1/4 c. unsweetened almond milk
- 2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 2 tsp. almond butter
- 4 tsp. maple syrup
- 1 banana
- 4 slices multigrain bread
- Cooking spray
First, crack the eggs into a shallow bowl and add almond milk, vanilla extract, and cinnamon; Once added, stir with a whisk to combine. Then, combine the almond butter and maple syrup in a small bowl. Next, cut the banana lengthwise into 4 thin slices, then cut crosswise into halves. Then you’ll want to spread the almond butter mixture evenly across the bread slices. Top two of the bread slices with the banana. Heat a panini press to high heat (I used a frying pan as I sadly don’t have a panini press!). Then, dip the sandwiches into the egg mixture, letting the excess drip off. Lightly coat grill plates of panini press with cooking spray and arrange sandwiches on press. Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center (side note–if you’re using a frying pan like I did press each side down with a spatula to get that browning effect). Serve this magical creation hot and enjoy!
I couldn’t wait to dig into this ooey-gooey yumminess, I was smiling the whole time I ate it. I highly recommend these sandwiches if you need a pick-me-up–they certainly do the trick, but until next time, keep eating!