Neven writes: “This is a great healthy snack that can beat the afternoon energy slump that children sometimes have after a long day at school. The banana offers quick carbs and the peanut butter has a little protein. Cooking them in coconut oil not only adds flavour, but it is easily absorbed into the body and has excellent antiviral properties.”
Ingredients for Peanut Butter and Banana French Toast
4 eggs, lightly beaten
4 tbsp milk
8 slices of wholemeal bread
cold pressed coconut oil, for cooking
8 heaped tbsp crunchy peanut butter
(no added sugar or salt)
2 ripe bananas, peeled and sliced
Place the eggs and milk in a shallow dish and whisk to combine. Dip the slices of bread, one at a time, in the egg mixture for 30 seconds on each side.
Melt a little coconut oil in a large non-stick frying pan. Add the dipped slices of bread in batches and cook for 1–2 minutes on each side, until the French toast is golden brown.
When half of the French toast is cooked, spread over the peanut butter and arrange the banana slices on top. Cover with the remaining pieces of French toast and then cut each one in half. Arrange on plates to serve.
This recipe was extracted from The Nation’s Favourite Healthy Food by Neven Maguire.