Power Banana Ricotta-Stuffed French Toast

Another weekend, another craving for a decadent brunch.  This recipe is unbelievably good considering it is almost all power foods and a very lightened version of your typical stuffed french toast recipe.  I did fry the bananas in a little butter because I just couldn't live without the flavor at that particular moment, but the butter could easily be replaced.  If you don't want to use butter, use cooking spray to grease your frying pan and maybe add a a teaspoon of applesauce just to help create a more sauce-like texture for the bananas.

The egg/milk mixture makes enough to coat two English muffins, so consider this if making more than one.

Power Banana Ricotta-Stuffed French Toast

2 t vanilla, divided

1/3 cup fat free ricotta cheese, room temperature

1 egg
1/4 cup skim milk
1 light English muffin, split
1/2 T butter
1 banana, sliced
1/4 t cinnamon


In a small bowl, combine ricotta and 1 t vanilla. Set aside.

Beat egg and milk together in a small bowl until thoroughly combined.  Spray a medium frying pan with cooking spray and place over medium heat on stove.  Dip each half of English muffin in the egg mixture and turn to evenly coat all surfaces of the muffin.  Place coated English muffin halves in frying pan.  Fry until golden brown on both sides, about 3-5 minutes per side.

Melt butter in skillet over medium high heat.  Add bananas and cinnamon.  Stir-fry until bananas are hot and mushy, about 4 minutes.  Add 1 t vanilla and stir until vanilla is incorporated into banana mixture. Remove from heat.

On a plate, place bottom half of English muffin.  Top with the ricotta.  Top ricotta with top half of English muffin, then with banana mixture.