Mommy and Me: Banana Maple French Toast Recipe

One of my favorite things about mornings is breakfast with Mommy. It’s not something that happens every day. Some days I eat while I watch Mommy load the dishwasher or tidy up the kitchen. I know we’ll be having breakfast together when I see Mommy making our banana maple French toast recipe. It’s one of our traditions.

At this stage I prefer to eat my food with my hands. You might think French toast would just make me sticky, but Mommy has a hack for that. She puts my maple syrup right into the egg mixture! It makes me easier to clean after breakfast.

Mommy makes several variations of French toast, and they’re all pretty good, but for me this one stands out above all the rest. I hope you enjoy our banana maple French toast recipe as much as Mommy and I do.

Banana Maple French Toast Recipe

French toast is a quick and easy breakfast option that is perfect for busy mornings. These ingredients offer a variety of essential nutrients that contribute to a balanced diet for toddlers. This complete breakfast is not only delicious but also filling and nutritious.

Eggs provide protein, vitamins, minerals, and choline for brain development. Whole grain bread offers fiber, B vitamins, and minerals to support digestion and energy. Maple syrup, though to be used sparingly, contains antioxidants and minerals. Milk supplies calcium, vitamin D, protein, and fat for bone health and growth. Bananas are rich in potassium, vitamin C, fiber, and natural sugars for energy and immune support.

The combination of sweet banana and rich maple syrup takes this classic dish to a whole new level of deliciousness. It’s a sweet way to introduce new flavors and textures as babies transition from purees to finger foods. With this recipe, you can start your day off right with a satisfying and tasty meal that will keep you full until lunchtime. Give it a try and see why this banana maple French toast is a favorite in our household.

Ingredients:

• 2 large eggs
• 2 slices of whole grain bread
• 1/4 cup of milk
• 1 tablespoon of real maple syrup
• 1 overripe banana
• Butter to grease the pan

Optional:

• Fruit for garnish
• Whipped cream

Preparation:

Peel the banana, put it on a small plate, and mash it well with a fork. A really ripe banana is best because it will mash to a creamier consistency with minimal lumps. Ripe bananas are also sweeter.

The iconic curved shape of a banana comes from a process called negative geotropism, where the fruit grows against gravity towards the sunlight.

In a small bowl, whisk together the eggs with the milk. Beat with an electric mixer until it begins to froth. Add the maple syrup and banana and continue beating until there are no visible lumps of banana left.

We like to use real maple syrup as it has a distinct flavor and is a healthier option. If you don’t have maple syrup, you can use pancake syrup, sugar, or omit it altogether. For babies over a year old, you can also substitute honey.

The process of making maple syrup involves tapping sugar maple trees, collecting their sap, and then boiling it down to create the sweet syrup. Canada produces about 71% of the world’s maple syrup, with the majority coming from the province of Quebec.

Place the bread slices side by side in a shallow dish. We find that a pie plate works very well for this. Slowly pour the egg mixture over the bread, coating it as thoroughly as possible. Let it sit for a minute and then turn the bread slices over. After a few more minutes, the bread should absorb most of the egg mixture.

Eggs are one of the oldest foods known to humans, with archaeological evidence suggesting they’ve been consumed for thousands of years. There is no nutritional difference between brown and white eggs. The color of an eggshell depends on the breed of the hen.

Heat a skillet over medium heat and melt a small amount of butter to grease the pan. We like to use butter for that extra creamy taste, but you can use margarine, oil, or cooking spray if you prefer. The sugar in the syrup and banana has a tendency to stick to the pan, so be generous with whatever you decide to use.

Once the pan is hot, carefully transfer the soaked bread slices onto the pan. Place both slices of bread side by side and cook on medium heat for about 2-3 minutes or until golden brown. Then flip each slice and cook the other side. Once cooked, remove from the pan to prevent the French toast from absorbing extra grease.

Whole grains like quinoa, millet, and spelt have been cultivated and eaten for thousands of years, dating back to ancient civilizations. Some whole grain breads are made with sprouted grains, which can make the nutrients in the grains easier to digest and absorb.

Toddlers may prefer to have their piece of French toast cut into strips or bite-size cubes. The syrup being in the batter makes this a mess-free finger food that’s perfect for baby-led weaning. For bigger kids who have mastered cutlery, you can add extra syrup or whipped cream on the top.

We like to garnish our French toast with strawberries and serve it warm. There are many fruits that would pair well with this banana maple French toast recipe, but we just love the fresh, tangy flavor of strawberries paired with the sweet syrup and banana.

If you’re looking for breakfast for one, you could cut the ingredients in half and garnish with the other half of the banana. There is also the option of sticking with the recipe as is and just eating both pieces yourself. We’ll leave that up to you.

French toast is best fresh, but it can be kept in the fridge for a day or two. It doesn’t come out of the fridge the same as it was when it went in. It’s still good, but it’s not the same. In our experience, the best way to reheat French toast is in the toaster oven. That brings some of the crispy texture back and doesn’t make it spongy like reheating in the microwave tends to do.

The combination of warm bread, sweet maple syrup, and ripe bananas is simply irresistible. We hope your family will enjoy our banana maple French toast recipe. Let us know in the comments section if you give it a try!