My daughter started 1st grade in the beginning of September. I made her Snickerdoodle Brownies as a special snack for after school. But I also wanted to make her a special dinner to celebrate. The kids love breakfast for dinner so I decided to make this recipe that I had torn out of Cooking Light a few months ago. Of course they loved it! Bananas and chocolate....for dinner?!! I did opt not to add the powdered sugar to these. The recipe is from Cooking Light so it can't be that bad for you, right?! I served these with some breakfast sausage and fruit. Of course the kids ate everything on their plates!
recipe from Cooking Light, May 2012
1/4 cup 1% low-fat milk
2 large eggs, lightly beaten
3/4 teaspoon vanilla extract
1/2 teaspoon sugar
1/8 teaspoon salt
6 (1 1/2-ounce) slices whole-grain bread
4 1/2 tablespoons hazelnut-chocolate spread (such as Nutella)
1 cup thinly sliced banana (about 8 ounces)
2 teaspoons canola oil
1 1/2 teaspoons powdered sugar
1. Combine first 5 ingredients in a shallow dish.
2. Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread; arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.
Family Rating: 2 thumbs up!