Banana Stuffed French Toast

Banana Stuffed French Toast is supremely delicious!

Creamy cashew batter, sprinkled with warming spices, complement a sweet, soft banana-walnut middle.  Drizzle with flax maple syrup and you’re bound to fall in love with this satisfying breakfast bonanza!

INGREDIENTS for filling (1 serving):

• Half of one ripe banana
• 1 Tablespoon finely chopped walnuts
• 1/4 teaspoon vanilla extract

*NOTE:  For each serving, repeat this recipe

INGREDIENTS for batter (about 3 servings):

• 3/4 cup non-dairy milk (i usually use almond, but Oat beverage is good too)
• 2 Tablespoons cashew butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/8 teaspoon allspice
• 1/4 teaspoon cinnamon (optional)
• 2 Tablespoons vegetable oil (I use sunflower or safflower)

INGREDIENTS miscellaneous:

• 2 slices bread per serving (I use sprouted grain or Rudy’s organic)
• Pure maple syrup
• Flax seed oil

1. Combine all the ingredients for the batter in a food processor.
2. Pour onto a flat plate.
3. Whisk together the syrup and flax seed oil in a cup to drizzle on later (or use agave nectar if you’d like…)
4. On a separate plate, smoosh the 1/2 banana with the vanilla.
5. Fold in chopped walnuts.
6. Put banana mixture on one piece of bread and spread evenly.
7. Carefully drop the “sandwich” into the batter on the flat plate, let sit for a few seconds and gently lift up, flip over and repeat on the other side.
8. In a skillet on slightly less than MEDIUM heat, place the french toast “sandwich”.  Let cook until crispy and done, about 3-4 minutes (might be longer for the first slice to cook since the pan is not completely ready).  Gently test with a spatula and see if your wonderful creation is ready to flip.
9. Flip to the other side and let cook for about 3-4 minutes or until batter is nicely golden.
10. Remove from pan and cut into an “X” to make 4 triangles.  Place on a plate with the points up and drizzle with the flax-maple syrup!!!  Enjoy!

Estimated protein per serving:  11 g

Estimated fiber per serving:  7 g