Banana And Nutella French Toast Recipes

BANANA FRENCH TOAST

Banana French Toast image

The banana in this recipe is pureed into the batter along with eggs, milk, cinnamon and vanilla. This is wonderful!

Provided by Marie

Categories Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
1/2 cup milk
3/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 banana, sliced
6 slices bread

Steps:

Place all ingredients except bread in a blender and mix well.
Pour batter into a shallow dish.
Dip each bread slice into batter for several seconds, coating both sides.
Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

BANANA AND NUTELLA® FRENCH TOAST

Banana and Nutella® French Toast image

Excellent for breakfast or dessert and best served warm. Serve with ice cream or fruit.

Provided by Nico

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup chocolate-hazelnut spread (such as Nutella®)
4 slices bread
1 banana, sliced
¼ cup chocolate milk
2 eggs, beaten
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter

Steps:

Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 63.1 g, Cholesterol 219 mg, Fat 28 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 10.7 g, Sodium 552.3 mg, Sugar 31.1 g

BANANA AND NUTELLA STUFFED FRENCH TOAST

Banana and Nutella Stuffed French Toast image

With melted Nutella, warmed bananas and a cinnamon-flavored custard coating, this French toast is indulgent and impressive--but secretly very easy to make.

Provided by Kelly Senyei

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Eight 1-inch-thick slices challah or brioche
1/4 cup chocolate-hazelnut spread, such as Nutella®
2 ripe bananas, sliced, plus more for serving
3/4 cup heavy cream
4 large eggs, lightly beaten
1 tablespoon sugar
2 teaspoons ground cinnamon
Butter, for frying
Pure maple syrup, for serving

Steps:

Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.

NUTELLA-BANANA FRENCH TOAST

Nutella-Banana French Toast image

Gale Gand made crepes from Nutella and Bananas, and I just adapted her dish into a much easier recipe for French toast. What a way to start the day! I use whole wheat toast to make me think I'm eating healthy.

Provided by Geema

Categories Breakfast

Time 11m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 slices of your favorite bread
1 tablespoon nutella
thinly sliced ripe banana
1 egg
1/4 cup milk
1/4 teaspoon vanilla
butter
confectioners' sugar

Steps:

Spread Nutella on one slice of bread.
Cover the Nutella with thin slices of banana.
Place second slice of bread on top.
Beat egg, vanilla and milk together.
Dip the sandwich in the egg/milk mixture flipping to cover both sides.
Heat butter in skillet over medium heat.
Place sandwich in skillet and cook about 3 minutes per side until lightly browned and cooked through.
Dust french toast with confectioner's sugar and eat immediately.

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Using a sharp knife, cut a pocket inside each slice of bread being careful not to split the bread into two slices.
Pre-heat a large skillet over medium heat and add enough butter to liberally coat the bottom of the pan. You want the pan to be hot, but not smoking.
Whisk together the heavy cream, eggs, cinnamon and sugar in a medium bowl, and then dip each filled bread pocket into the mixture ensuring the bread is fully soaked on all sides. Repeat with the remaining filled bread pockets.

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