Low Sodium Roti Bakar
Indulge guilt-free with this wholesome and flavorful Low Sodium Roti Bakar, a delightful twist on the classic Malaysian toasted bread. This recipe combines nutritious whole grain bread with creamy low sodium peanut butter, sweet ripe banana slices, and a hint of cinnamon sugar for a balanced blend of sweetness and spice. The bread is dipped in a luscious egg custard infused with vanilla and low sodium milk, then lightly pan-fried to golden perfection, creating a crispy exterior and soft, gooey center. With minimal prep time and simple ingredients, this quick and easy treat is perfect for breakfast, brunch, or even dessert. Serve warm with a drizzle of honey for a naturally sweet finish that’s sure to impress!
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Recipe Information
Ingredients
- 4 slices whole grain bread
- 2 tablespoons unsalted butter
- 4 tablespoons creamy peanut butter (low sodium)
- 1 tablespoon sugar
- 1 teaspoon cinnamon powder
- 1 large egg
- 0.25 cup low sodium milk
- 0.5 teaspoon vanilla extract
- 1 medium ripe banana
- 1 tablespoon honey
Instructions
In a shallow bowl, beat the egg together with the low sodium milk and vanilla extract. This forms the custard mixture for soaking the bread.
Spread 1 tablespoon of unsalted butter onto one side of each slice of bread, then spread 1 tablespoon of low sodium peanut butter on the opposite side.
Peel and slice the ripe banana into thin, even rounds. Set aside.
Sprinkle a mix of sugar and cinnamon over the peanut buttered side of each bread slice.
Place half of the banana rounds on top of two slices of bread. Drizzle with honey, then top with the other two slices to form sandwiches, with the peanut butter and banana inside.
Heat a non-stick skillet or frying pan over medium heat and add the remaining unsalted butter to melt.
While the skillet is heating, carefully dip each sandwich into the egg and milk mixture, allowing the bread to soak but not become overly saturated.
Place the sandwiches in the hot skillet and cook for about 3-4 minutes on each side, or until golden brown and crisp.
Once the sandwiches are cooked, remove from skillet and let cool slightly before cutting each sandwich in half or into quarters.
Serve warm, with additional honey drizzled on top for extra sweetness if desired.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 61.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
