A New Twist on an Old Breakfast Favorite

It seems like we are always having the same things for breakfast over here. French Toast is one of my kiddo's favorites that we have at least once a week. This morning I switched things up a bit. I mashed a very ripe banana into the dish first before I added the rest of the "dip" ingredients. YUMMY! I also added a bit of crunch by dipping the moist bread into a crushed cornflake and wheat germ blend before throwing on the griddle.

Banana French Toast
1 ripe banana, mashed
1 egg, beaten
11/2 cups milk (might have to add more or less, depending on the thickness)
1 tsp vanilla
1 tsp cinnamon
Sliced bread
oil or butter for griddle
Mash banana in a bowl that is suitable for dipping the bread. Add egg and mix. Add milk and mix. Add more milk if too thick. Add vanilla and cinnamon. Dip sliced bread into mixture. Place moist bread on warm, oiled griddle. Cook until both sides are golden, and no liquid comes out when bread is pressed on with spatula.

To add some crunch-
1 cup of a cornflake, wheat flake type cereal, or a crisp rice type cereal. If using the flake type, crush with the bottom of a glass. Might have to crush the rice cereal just a tiny bit.
1/4 cup wheat germ
Mix crushed cereal and wheat germ together in a bowl suitable for dipping bread. After bread is dipped in wet mixture, dip in cereal mixture. Add to pre-warmed, oiled griddle. Remember to add more oil or butter to griddle before adding next batch or the topping will stick!