jamaican toast
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 12 slices | Stale bread |
| 2 teaspoons | Cinnamon |
| Italian or french | |
| 2 dashes | Salt |
| Sliced 1" thick | |
| 2 tablespoons | Butter or margarine |
| 4 mediums | Ripe bananas |
| 1 cup | Flaked coconut -- toasted |
| 2 | Egg |
| 1 cup | Almonds; natural -- sliced |
Mash bananas in large bowl until smooth. Beat in egg, cinnamon and salt.
Dip bread slices into banana mix, saturating both sides. Melt butter in a large skillet over medium-high heat. Cook bread in skillet until golden brown on each side. Sprinkle with toasted coconut and almonds.
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