BANANA ROLL FRENCH TOAST
For when you want to splurge a little for breakfast. A sweet and easy treat. Try sprinkling confectioners' sugar over the rolls for a pretty look. Serve with whipped cream, syrup, or alone. Enjoy!
Provided by Glo
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat.
- Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
- Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
- Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 22.5 g, Cholesterol 77.3 mg, Fat 13.2 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 7 g, Sodium 234.7 mg, Sugar 8.5 g
CARAMEL-BANANA ROLL-UPS
A delicious south-of-the-border dessert that's a cinch to make! It's bananas, tortillas and a little bit of cinnamon and sugar; you'll love its sweet simplicity.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Grease cookie sheet.
- Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
- Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
- Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.
Nutrition Facts : Calories 305, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg
BANANA PEANUT BUTTER FRENCH TOAST ROLL-UP RECIPE BY TASTY
Here's what you need: sandwich bread, peanut butter, banana, eggs, milk, cinnamon, vanilla extract
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
- Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
- In a bowl, combine eggs, milk, cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
YUMMY BANANA CAKE ROLL
If you're looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package - what's not to love?
Provided by ChamoritaMomma
Categories Dessert
Time 45m
Yield 1 Roll, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
- In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13-15 minutes or until center springs back when lightly touched.
- Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 7.7, Cholesterol 82.6, Sodium 246, Carbohydrate 39, Fiber 0.5, Sugar 31.2, Protein 3.7
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- Heat a non-stick pan over medium heat and melt about 1 - 1/2 tbsp of butter. Add sliced banana and 1 tbsp sugar. Saute until golden.
- In a bowl combine remaining sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
- Remove the bread crust, and flatten the slices with a rolling pin. Spread about 1-2 teaspoons of banana mixture along one edge of the bread. Brush the other side with the prepared egg wash.
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