Every time I make this, I ask myself: Is there anything more wonderful than bananas and walnuts and flatbread for breakfast? My better half’s favorite food, the food he buys at the store every single time he visits, is bananas. We may already have bananas, but no matter, he buys more. It’s B-A-N-A-N-A-S. And it really means he’s just like everyone else in the world, because a small survey of several Tesco stores in the UK suggests that bananas are the top-rated impulse buy at the grocery store, and we have 150 years of history behind our universal love of the portable yellow fruit. Even though there are more than 1000 varieties of our most beloved banana, the most popular cultivated variety is the Cavendish, which, believe it or not, came from a royal house in England whose gardener was inspired to grow the fruit after seeing a plant depicted on the wallpaper in the house. The vast majority of the banana plants in the world have descended from the plants still grown today on the premises. Fascinating!
Because I’m always, always, ALWAYS looking for ways to use those extra ripe ones that inevitably appear in the fruit bowl, I have a bunch of recipes in my arsenal (ice cream, smoothies, pancakes, bread, cake) but this one is my favorite, and very likely most delicious. This stuffed French toast uses flatbread, mashed ripe bananas, nutrient packed walnuts, and a dash of cinnamon for an extra morning boost, and even better, it’s easy to make when you’re running out of morning time before work.
The walnuts add crunch and protein, but switch up the nuts if you have pecans or something else, or omit them if you or yours are sensitive to them. These cook up fast in batches and can be dipped in syrup or even nothing at all and still taste great. A simple to make breakfast that tastes way better that a $7 calorie laden something-or-other at the coffee shop. Now hurry up, flatbread lovers! You’ll miss the bus!
-Amy at Flatout
Banana Walnut French Toast
- 1 ripe banana
- ⅛ teaspoon cinnamon
- 1 Flatout Light Original flatbread
- 2 tablespoons walnuts, chopped
- 1 egg white
- Cooking spray
- 2 tablespoons sugar-free pancake syrup
1.Mash banana, and mix with cinnamon in a small bowl.
2.Spread mixture on half of flatbread. Sprinkle walnuts over mixture, then fold flatbread in half.
3.Beat egg white in a small bowl, then brush it over the outside of the folded flatbread, coating both sides.
4.In a nonstick pan coated with cooking spray, cook the flatbread, flipping gently, until toasted. Serve immediately with syrup.
Suggested Flatout: Light - Original