Banana Stuffed French Toast
- 1/3 cup fat-free liquid egg substitute
- 1 1/4 tsp. vanilla extract, divided
- 1/2 tsp. plus 1 dash cinnamon, divided
- 1 tbsp. fat-free cream cheese, room temperature
- 2 tsp. reduced-fat peanut butter, room temperature
- 2 slices light white bread
- 1/2 small banana, sliced
- 2 tsp. Brummel and Brown
- 1/4 cup pancake syrup
Combine egg substitute, 1 tsp. vanilla extract, 1/4 tsp. cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside.
In a small bowl, combine cream cheese, peanut butter, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That's the easiest way to mix this!)
Gently spread cream cheese/peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute mixture. Coat the sides of the sandwich as well. (You won't need to use all of the egg mixture.)
Place sandwich in the skillet and cook for 2 - 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!