Stuffed french toast with almond butter and banana

September 13 2016


Ingredients (serves one):

  • 2 slices of rye or wholegrain bread
  • 2 tbsp almond butter
  • 1⁄2 banana, thinly sliced
  • 1 free-range egg
  • 1⁄2 tsp ground cinnamon
  • 50ml unsweetened almond milk
  • Coconut oil, for frying
  • Fresh berries and Greek yogurt, to serve (optional)


  1. Slice the bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
  2.  In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
  3. Heat a little coconut oil in a non-stick frying pan then gently lay your sandwiches in to fry for about 4 minutes on each side.
  4. Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.

(Recipes taken from The Body Bible. Photography © Martin Poole.)

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