10 minutes + 5 minutes for baking
juice of half a lemon (or lime)
12 slices of white bread
8 breakfast slices in milk or dark chocolate
Cut the bananas into thin slices and sprinkle with the lemon juice. Remove the crusts from the bread and cut them so that they are nice and neat. Place a few slices of banana onto a slice of bread and cover with a chocolate slice. Repeat this with another slice of bread, a layer of banana, another chocolate slice and a final layer of banana. Finish off with a final slice of bread. Butter the top and bottom slices of bread on the outside and toast the “croque” in a sandwich grill until the bread on the outside is a nice golden toasted colour. Serve immediately.
You can try a variant using French Toast. For this, beat up an egg and mix it with milk, a sachet of vanilla sugar and a few drops of vanilla essence. Dip a few slices of white bread into this mixture and fry it on both sides in a frying pan until nice and golden brown. Remove from the pan and cover your French Toast with a layer of banana slices. Cover generously with chocolate slices and finish off with yet another layer of banana and a slice of French Toast. Warm in a preheated oven (100°C) for a minute and serve immediately.