Food / 21.02.2019

Fibre February: banoffee French toast

By Healthy Magazine
Only 9% of us eat enough fibre - up your intake with this scrummy brunch recipe

Do you get the government-recommended 30g of fibre per day? According to recent research, most adults average only 18g. Which is why we’re finishing off our #FibreFebruary recipe series with a tempting brunch number. If this doesn’t sway you, we don’t know what will…

Banoffee french toasts

These moreish toasty treats are perfect for weekend brunches, with three quarters of the fibre in this dish coming from the wholemeal bread.

Serves 2

25g light brown soft sugar
1 tbsp light double cream
1 large banana, sliced
125g blueberries
2 tsp honey
2 medium eggs
1 tbsp skimmed milk
1 tsp ground cinnamon
2-3 slices wholemeal bread, halved into triangles
2 tsp oil for shallow frying

1 Place the sugar and 25ml water in a small saucepan and heat gently until dissolved.  Increase the heat and boil without stirring until syrupy, for about 1½ minutes, then remove from the heat and stir in the cream.  Stir in the banana slices and set aside.

2 In another small saucepan, add the blueberries with the honey and 1 tbsp water and cook gently for 2-3 minutes until they have just burst and have a little juice, remove from the heat and set aside.

3 Beat the eggs, milk and cinnamon together in a shallow dish and dip the bread in, turning over until all the egg mix has been soaked up.

4 Heat a little oil in a non-stick frying pan and fry the bread gently for 2 minutes each side or until golden and cooked through.

5 Divide the bread between two plates, spoon over the caramel bananas and then drizzle the blueberries over the top with their sauce.


For more fab fibre facts visit    

Fibre February: banoffee french toast
Article Name
Fibre February: banoffee french toast
This moreish French toast recipe is packed with fibre and topped with sweet, sticky blueberries and creamy bananas - perfect for a weekend brunch.
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Healthy Magazine
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