Raspberry and Banana Eggy Bread
Blood Sugar: ModerateServings: 4Preparation Time: 10minMeal Category: Breakfast
Micronutrients:Vitamin AVitamin CIronFolateMagnesium
Macronutrients per 100g
Energy
197kcal
Sugar
5g
Fat
10g
Fiber
2g
Sat fat
2g
Protein
6g
Carbs
22g
Sodium
114mg
Ingredients
- 1 small Banana
- 15 Raspberries
- 2 Eggs
- 1 tsp Pure vanilla extract
- 4 slices White bread
- 2 tbsp Sunflower oil
- 15 Raspberries
- 2 Eggs
- 1 tsp Pure vanilla extract
- 4 slices White bread
- 2 tbsp Sunflower oil
Preparation
1. Mash 1 small Banana with a fork, leaving a few lumps.
2. Add 15 Raspberries and mash again.
3. Add 2 Eggs and 1 tsp Pure vanilla extract, whisk until combined.
4. Heat a large non-stick frying pan over medium heat with 2 tbsp Sunflower oil.
5. Dip each of 4 slices White bread in the egg mixture, ensuring there’s no dry bread visible.
6. Fry each piece of bread for 2 minutes on each side until golden.
2. Add 15 Raspberries and mash again.
3. Add 2 Eggs and 1 tsp Pure vanilla extract, whisk until combined.
4. Heat a large non-stick frying pan over medium heat with 2 tbsp Sunflower oil.
5. Dip each of 4 slices White bread in the egg mixture, ensuring there’s no dry bread visible.
6. Fry each piece of bread for 2 minutes on each side until golden.
Micronutrients % of RDI
Iron
15% of RDI
Magnesium
16% of RDI
Vitamin C
28% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
5% of RDI
Folate
30% of RDI
Good to know
This recipe is great for babies from 6 months. Simply cut the bread into fingers for easy handling.
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