Chocolate Banana Overnight French Toast
Prep time
Cook time
Total time
A moist, chocolaty, naturally sweetened gluten free french toast with a bread pudding consistency filled with fresh bananas.
Serves: 8 slices
  • 6 slices All But Gluten sliced white loaf bread, cut into cubes (4 cups)
  • 2 bananas, mashed
  • 1 egg
  • 2 egg whites
  • ¾ cup non-fat or milk of choice
  • 1½ tbsp. unsweetened cocoa powder
  • 2 packets stevia (for less sweetness only use one)
  • 1 tsp. vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp. espresso powder (optional)
  1. Spray about 6 x 4 baking dish with cooking spray; and top with bread.
  2. In a bowl, add bananas, egg, egg whites, milk, cocoa powder, stevia,vanilla extract, cinnamon and espresso powder. Whisk together until no more lumps of cocoa powder remain. Pour over the top of your bread. Push the bread down with a spoon to make sure all of the bread gets covered with mixture. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  3. Take bread mixture out of the refrigerator and let it come to room temperature; set aside.
  4. Preheat oven to 400 degrees, bake french toast for 18 - 20 minutes or until set and golden.
  5. Let the french toast cool for a few minutes and serve warm. Top with maple syrup if desired.
Dish is best when chilled for 8 hours before cooking.

Calories per slice: 120, Fat: 1.9, Cholesterol: 23, Sodium: 152, Potassium: 193, Carbs: 22, Fiber: 2, Sugar: 6.3, Protein: 4.4
Nutrition Information
Serving size: 1 slice
Recipe by PB + P Design at