All you need:
3 tbsp Hy-Vee butter, divided
1 medium ripe banana, cut into 1/3-inch-thick slices
1/2 c. Hy-Vee pancake and waffle syrup
2 Hy-Vee large eggs, beaten
1/2 c. Hy-Vee skim milk
1 tbsp Hy-Vee sugar
1 tsp Hy-Vee vanilla
8 (1/2-inch each) slices Hy-Vee Baking Stone French Bread
1/4 c. Hy-Vee chopped pecans, toasted, optional
All you do:
In a large skillet, melt 1 tablespoon butter over medium heat. Add banana slices and heat, stirring occasionally, for 1 minute. Stir in syrup. Remove from heat and let cool.
In a medium bowl, beat eggs, milk, sugar and vanilla. Dip bread slices into egg mixture, letting bread soak 10 seconds on each side.
In a medium skillet or on a griddle, melt 1 tablespoon butter over medium heat; add 4 bread slices. Cook 2 to 3 minutes on each side or until golden brown.
Repeat with remaining butter and bread slices.
Serve warm topped with syrup and, if desired, pecans.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 6g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
4% vitamin C