Banana-Raisin French Toast

March/April 1993

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With a surprise banana filling, this low-fat French toast is sure to please the whole family.

Banana-Raisin French Toast

Makes: 2 servings

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Total Time:


  • 1 ripe banana, peeled
  • 2 teaspoons frozen orange-juice concentrate
  • 4 slices cinnamon-raisin bread
  • 2 large egg whites
  • 1/4 cup nonfat milk
  • 1/4 cup nonfat or low-fat plain yogurt
  • 1 1/2 tablespoons maple syrup, or honey
  • 1 teaspoon butter, divided


  1. Mash banana coarsely with a fork in a small, shallow bowl. Stir in orange-juice concentrate. Spread the banana mixture over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
  2. Whisk together egg whites and milk in a shallow dish; add the sandwiches and soak for about 20 seconds. Turn the sandwiches over and soak for 20 seconds longer. Transfer the sandwiches to a plate.
  3. Stir together yogurt and maple syrup (or honey) in a small bowl. Set aside.
  4. Melt 1/2 teaspoon butter in a nonstick skillet over low heat. Tilt the pan to swirl the butter around the skillet. Place the sandwiches in the pan using a metal spatula, and cook until the underside is browned, 5 to 7 minutes. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned, 5 to 7 minutes longer. Serve with the sweetened yogurt.


Per serving: 318 calories; 5 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 58 g carbohydrates; 13 g protein; 4 g fiber; 300 mg sodium; 387 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Iron (22% dv).

Carbohydrate Servings: 4

Exchanges: 3 starch, 1 fruit, 1/2 fat

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