Skippy cornflake french toast with fried bananas

Why not try this sweet crunchy breakfast for for a fresh take on your daily cornflakes.

  • Prep time 5 mins
  • Cook time 10 mins
  • Servings 4

Ingredients

  • 3 cups of Skippy Cornflakes, crushed
  • 1/2 tsp ground cinnamon
  • 3 eggs beaten
  • 1/4 cup trim milk or So Good Almond Milk
  • 4 slices wholegrain bread
  • 2 tsp low fat margarine
  • 2 tbs liquid honey
  • 2 bananas, peeled, sliced
  • 2 tbs flaked almonds
  • 1/4 cup greek yoghurt

Method

  1. Place Skippy™ Cornflakes in a sealed plastic bag and smash with a rolling pin or book. Tip into a dish or tray before mixing in cinnamon. Place beaten eggs in another flat dish and mix in the almond milk. Dip the bread slices one at a time into the egg mix and then into the cornflakes.
  2. Heat a frypan on a medium heat. Melt the first tablespoon of the margarine until bubbling. Fry each piece of dipped bread for 2-3 minutes each side until golden brown.
  3. Heat another frypan with the second tablespoon of margarine and the honey. Add the banana slices and almonds and fry for 2 minutes until caramelised.
  4. Serve each piece of toast with caramelised banana and almonds on top, with a dollop of yoghurt and a sprinkle of cinnamon.

Tips

Try seasonal fruits like plums, nectarines and peaches instead of bananas.

Nutritional information

  • Per Serve
  • Energy (kJ)
    1680
  • (Cal)
    402
  • Protein (g)
    13
  • Fat (g)
    13
  • Saturated Fat (g)
    3.0
  • Carbohydrate (g)
    58
  • Sugars (g)
    27
  • Dietary Fibre (g)
    3.9
  • Sodium (mg)
    378
  • Potassium (mg)
    456
  • Calcium (mg)
    96
  • Iron (mg)
    4.9