This delicious breakfast recipe calls for plantains or ripe bananas, so it’s the perfect way to prepare these fruits once they’ve become too soft to eat on their own.
Makes 4 servings
- 1/2 cup flaked unsweetened coconut, toasted
- 4 sweet plantains or bananas (the more brown, the riper)
- 4 egg whites
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 8 slices stale Italian or French bread, sliced 1″ thick
- 2 tablespoons Smart Balance spread (or substitute non-stick cooking spray)
- 1/2 cup almonds, sliced
Directions
Toast coconut in a small pan over low heat until light brown. Remove from heat immediately and transfer to a plate to cool. Set aside.
If you’re using plantains, they must be cooked first to soften them before you can mash them – but ripe bananas will already be soft enough so you can just mash them. Mash plantains or bananas in large bowl until smooth then add egg, cinnamon and salt. Beat until smooth.
Dip bread slices into plantain mix, saturating both sides. Over medium-high heat, either melt 1 tablespoon of the Smart Balance or spray non-stick cooking spray into a large skillet. Cook four slices of the bread until golden brown on each side.
Sprinkle with toasted coconut and almonds. Repeat with the remaining four pieces of bread. Serve immediately.
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