Chocolate-Banana Custard Toast
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 that features chocolate is a winner in my book—be it my Chocolate Oatmeal Bake, Double Chocolate Protein Muffin Tops, Chocolate-Glazed Skillet Pancake, Breakfast Coffee Cookies, oor a High-Protein Chocolate Smoothie (coming soon!)—chocolate for breakfast is always a good idea.
And chocolate + protein is an especially great combo—here’s why: protein slows digestion and helps keep blood sugar steady, which means you get the joy of chocolate without the mid-morning crash. The custard base here pulls double duty, giving you that rich, creamy texture while quietly delivering a solid protein hit to keep you full and focused all morning. Pair that with banana’s natural sweetness and potassium boost, and every bite is doing the most!
Think of this as the custard-style cousin of my Chocolate-PB Banana Toast—same indulgent chocolate-banana energy, different (and equally delicious) vibe. And if you’ve caught the custard toast bug, my Blackberry Pistachio Custard Toastneeds to be next on your list.
Try this Blackberry Pistachio Custard Toast!
Chocolate-Banana Custard Toast
Ingredients
- 2 slices of whole-grain bread
- 1 egg
- ⅓ 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
Instructions
- 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.
