Breaded banana sandwiches

Name: Breaded banana sandwiches - Mirela O.
Ingredients: 6 slices of bread 1 banana 5 eggs

Sandwiches - Breaded banana sandwiches by Mirela O. - Recipia

Fried banana sandwiches appear quite often in our kitchen when we run out of sweets or if we have a ripe banana and some bread that's nearing its freshness. It's one of those quick recipes that doesn't cause any trouble but satisfies the craving for something sweet and filling. I usually make it in the morning or as a snack when the house is quiet and no one wants a complicated dessert. Quick Info Total time: about 20 minutes Preparation time: 5-7 minutes Cooking time: 10-12 minutes Servings: 3 sandwiches (approx. 3 people) Difficulty: easy Recipe type: quick dessert or sweet breakfast Ingredients 6 slices of bread (regular, no need for it to be fresh) 1 ripe banana 5 eggs Preparation steps 1. Crack the eggs into a large bowl and beat them well with a fork or whisk until they are well combined. 2. Take the banana, peel it, and cut it lengthwise, then cut each half in the middle so you get 4 pieces. For each sandwich, you will use 2 quarters of banana. 3. Place two quarters of banana on a slice of bread. Cover with another slice, just like a sandwich. 4. Take the sandwich and dip both sides in the beaten egg, making sure it is completely coated. 5. Heat a pan over medium heat, add a little oil if necessary (you can use a non-stick pan for less fat). 6. Place the sandwiches in the pan. Fry them on the first side until they are lightly browned, then flip them over to the other side. 7. After frying on both sides, gently dip the sandwich and its edges in the beaten egg and let them sit for a few seconds on the edges to seal them as well. You can do this using a spoon or simply tilting the sandwich on its side in the pan. 8. Remove them to a plate. Serve immediately while they are warm. Why I make this recipe often It's quick, you only need basic ingredients, and there is no leftover bread or banana that you would otherwise probably throw away. They are suitable for rushed mornings, but also as a sweet snack in the evening. Plus, you don't need sugar or any other additives. Tips and variations Tips To ensure the egg coats the bread well, use slices that are not too thin. If you want to avoid them falling apart while frying, gently press the edges before placing them in the pan. Do not leave the sandwiches in the egg too long, as the bread may get too soggy. Substitutions You can use any white, whole grain, or even baguette bread. If you don't have a whole banana, you can make sandwiches with a quarter of a banana in each, resulting in only two sandwiches. Variations You can add a tiny bit of cinnamon or vanilla to the beaten egg if you want a subtle flavor (optional). If you feel tempted, you can add a drizzle of honey or powdered sugar when serving, but it’s not mandatory and not in the basic recipe. Serving ideas They are great served as is, warm. If you want them to look more appealing, you can cut the sandwich in half diagonally. You can place them next to plain yogurt for breakfast. Frequently asked questions Can the sandwiches be made with older bread? Yes, actually slightly dry bread works even better for this recipe because it absorbs the egg without falling apart too easily. Do I need to use oil in the pan? If you have a good non-stick pan, you can make them without oil, but a little drizzle helps with browning and prevents sticking. Can I add sugar to the beaten egg? You can, but the original recipe doesn’t have added sugar. The ripe banana provides enough sweetness, but there’s nothing wrong if you prefer it sweeter. Can the sandwiches be stored for the next day? I do not recommend it, as the bread gets soggy after a few hours and loses its good texture. They are best right after you take them out of the pan. Can I use another fruit instead of a banana? This recipe is designed for bananas, but technically you can try thin slices of apple, though the final texture will be different. Nutritional values Approximately, for one sandwich (made from 2 slices of bread, 1/3 banana, and about 1-1.5 eggs): About 230-270 kcal/sandwich Protein: 9-11g Carbohydrates: 35-38g Fats: 6-8g Values may vary depending on the bread used and the size of the eggs. The banana adds natural sugars without adding too many extra calories. Storage and reheating They are best eaten immediately while warm. If you do have leftovers, you can store them in the fridge wrapped in foil for up to one day, but the texture of the bread will not be the same. I do not recommend making them well in advance. Reheating in the pan helps a little, but it still doesn't compare to fresh. Tags: french toast, breakfast, quick dessert

Tags

Categories