Broiled Banana on Toast Recipe
Daily Value: 20%
|Folic Acid (B9)||84µg||21%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
No time for breakfast? Try this superfast and yummy open-faced sandwich, which is packed with resistant starch from both the bananas and the rye bread.
- 1 tablespoon brown sugar
- 1/2 large banana, peeled and halved lengthwise
- One 1 ½-ounce slice rye bread, toasted
- 2 tablespoons reduced-fat peanut butter
Preheat the broiler with the rack 4 inches from the heat source.
Place the sugar on a plate and dip the cut sides of the banana in sugar. Arrange the banana cut side up on a baking sheet or in a broiler-proof baking dish and broil 3-5 minutes, rotating the sheet often, until the banana is browned. Spread the toast with peanut butter and top with the banana.
Total fat: 13.6 g
Saturated fat: 2.3 g
Cholesterol: 0 mg
Sodium: 400 mg
Total carbohydrate: 62 g
Dietary fiber: 6 g
Sugars: 25 g
Protein: 12 g
Adapted from “The Carb Lovers Diet Cookbook” by Ellen Kunes and Frances Largeman-Roth, RD (Oxmoor House, 2011)Servings: 1
Total time: 10 minutes
Special Designations: Kid-friendly, Healthy