French toast takes me back to slow Saturday mornings sitting around the Esselstyn family table and the feel of powdered sugar on the roof of my mouth. Serve this deliciously healthy version of French toast with pure maple syrup and fresh fruit.
1 banana, mashed
½ cup milk substitute of choice
1 teaspoon vanilla
½ teaspoon cinnamon
4 to 6 slices whole grain bread or baguette slices
Combine banana, milk substitute, vanilla, and cinnamon in a shallow bowl.
Dip bread slices in mixture and cook in non-stick skillet on medium heat for 2 minutes on each side, or until lightly browned.You can also bake these by putting them on a parchment lined cookie sheet and baking for 7 minutes on each side.