By Deirdre Imus -The Imus Ranch Cooking For Kids And Cowboys
Here’s a terrific twist on a popular kid favorite: Serve this sweet and hearty breakfast as we do with maple syrup, Raspberry-Banana Puree, or any fruit preserve. 

 

Preparation Time: 10 minutes 

Cook Time- 6-8 minutes per slice

 

 

Ingredients:

 

1 Pound Silken Tofu 

¼ Cup Rice Milk or Organic Milk 

½ Cup Raw unrefined sugar 

1 Teaspoon Vanilla extract

¼ Cup Honey 

1 Teaspoon Ground Cinnamon 

¼ Cup Water 

1 Cup mashed Banana 

8 Thick slices of bread 

¼ Cup Sunflower or Safflower Oil

 

 

Combine all the ingredients except the bread and the oil in the container of a blender and blend until smooth; it should have a batter like consistency. Transfer mixture to a bowl and dip the bread slices into the batter to coat all sides. Brush a frying pan with the oil and set it over medium heat. When the pan is hot, fry the bread until golden brown on both sides, approximately 3-4 minutes per side. 

Serves 4 

 

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.