Almond Banana French Toast

The breakfast craving: sweet, crunchy, nutty, warm.

I suppose lots of breakfast foods could have satisfied, but I just couldn’t get my mind off French toast.

Speaking of that, when I was younger we always called French toast egg bread. I can’t really even remember when I learned the more widely accepted term for one of my favorite breakfasts. My mom would ask what we wanted on the weekends and “egg bread” was usually my answer.

This past weekend, after being under the weather for most of the month of October, I finally had my appetite back and wanted to step up the French toast a bit. And of course I had those cravings I mentioned to fulfill.

Almond butter, raw almonds, and yet another banana that desperately needed to be eaten came to the rescue. The result was sweet, crunchy, nutty and warm Almond Banana French Toast topped with a little pure maple syrup.

Almond Banana French Toast

2 slices whole grain bread (I used Great Harvest Honey Whole Wheat)
1 tbsp almond butter
1/2 very ripe banana, sliced
1 egg
1 tsp milk
1/4 tsp cinnamon
2 tbsp raw almonds, finely chopped

Spread the almond butter on one slice of the bread and top with banana slices. Place the other slice of bread on top of the banana and press firmly.

In a shallow bowl, whisk together the egg and milk, then stir in the cinnamon. Place the chopped almonds on a plate next to the bowl of egg. Preheat a nonstick skillet on medium-high heat.

Dip the banana almond butter sandwich in the egg mixture. Flip and press firmly so the bread absorbs the egg. Once the bread is saturated, about 20 seconds on each side, place the sandwich on the plate of almonds.

Press the bread into the almonds so they stick well, flip and coat the other side. Place in the skillet and cook about 90 seconds on each side, until the bread and almonds are browned, all the egg is cooked and the sandwich is heated through. Top with a little maple syrup. Serves 1.