Healthy Low-Fat Banana French Toast

READY IN: 35mins
Recipe by I Cant Believe Its

Mmm what a great french toast! I go wild when I cook sometimes, and this is definitely one of my experiments that worked for the better! Its good-for-you and good-for-your-taste-buds! This is softer then your classic french toast, but the yummy flavors are just too good to resist!

Top Review by Motivated Mama

I have never made french toast with flour before and it turned out great! I made them even healthier by using butter and flax seed meal instead of margarine. I used one egg and one whole banana. I also, did not have any banana flavour, but it didn't seem to matter. They came out very fluffy and delicious with no toppings needed, however, I may try applesauce next time just for fun. Six slices of bread were perfect. Thanks for posting a wonderfully healthy recipe my whole family enjoyed (even my non-french toast loving DH)!

Ingredients Nutrition

  • 2 egg whites (or 1 egg)
  • 59.14 ml mashed ripe banana (about 1/2 a large banana)
  • 118.29 ml skim milk
  • 7.39 ml melted reduced fat margarine (non-hydrogenated)
  • 1.23 ml vanilla
  • 1.23 ml banana extract (banana flavour)
  • 44.37 ml whole wheat flour
  • 0.59 ml salt
  • 2.46 ml cinnamon
  • 4-6 slice whole wheat bread, best if stale (Amount depends on how thick your bread is or how much you let it absorb. I use 6 pcs sandwich bread.)


  1. Preheat a greased griddle or frying pan (not too hot or they will burn before they cook).
  2. Puree (in a food processor, blender, or smoothie maker) the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated.
  3. Sift the next 3 ingredients (flour through cinnamon) in a small bowl.
  4. Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps.
  5. NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast).
  6. Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don't worry if the toast tears, just stick it back together on the frying pan).
  7. Cook each side just over a minute, or until browned to your desired colour.
  8. Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!

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