- Makes: 4 Servings
- Ready In: 25 mins
- Prep Time: 10 mins
- Cook Time: 15 mins
This tasty breakfast is perfect for any family dealing with food allergies.
- Calories: 350
- Fat: 11g
- Protein: 6g
- Sodium: 282mg
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 20g
Nutritional Information (per serving)
- 3 ripe bananas
3/4 Cup: Dairy-Free milk
1 1/2 tsp: cinnamon
1/2 tsp: pumpkin pie spice, optional
2 tsp: vanilla
6 slices of gluten free bread, any kind is fine (Note that the Allergy Status of this recipe depends on what kind of bread you use)
2 Tbsp: coconut oil, for pan
- Blend bananas, milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish.
- Gently dip bread slices into the mix, coating both sides.
- Fry in oil in medium-hot skillet until golden brown.
- Serve with maple syrup, if desired, and enjoy.