RecipeChocolate-Banana Custard Toast
- Calories: 210
- Protein: 13 g
- Total Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 1 g
- Cholesterol: 95 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 2 g
- Total Sugar: 14 g
- Natural Sugar: 8 g
- Added Sugar: 6 g
- Sodium: 320 mg
The ultimate toast transformation: A tried-and-true breakfast staple is always in style…and in this delish rendition, I mix a custard base (it’s protein-rich Greek yogurt, a nutrient-packed egg, sweet maple syrup, and aromatic cinnamon) with flavanol-rich cocoa powder for a crazy-good chocolate experience. Let’s be honest, any breakfast dish that features chocolate is a winner in my book.
- Prep time
- Total Time
- • 2 slices of whole-grain bread
- • 1 egg
- • 1/3 cup plain low-fat Greek yogurt
- • 1 tablespoon maple syrup
- • 1 tablespoon cocoa powder
- • Pinch cinnamon
- • Pinch salt
- • ½ banana, sliced
- • Optional toppings: Maple syrup drizzle, pinch salt, pinch cocoa powder
Preheat oven to 400°. Line a baking tray with parchment paper.
Place bread on prepared baking tray and press down using the back of a spoon to create a well, leaving the crust slightly elevated. In a bowl, whisk together egg, Greek yogurt, maple syrup, cocoa powder, cinnamon, and salt until combined. Slowly pour custard mixture into each slice of bread to ensure it doesn’t overflow. Top with banana slices and bake 10 to 13 minutes or until toast slightly firms and doesn’t jiggle too much—it should feel mostly set when cooked.
Let cool for a few minutes and top with an optional drizzle of maple syrup, pinch of salt, and cocoa powder.
Check out this video to see how easy it is to make:
Nutrition provided for 1 slice.
Try this Chocolate PB and Banana Toast!
