There are still a few remaining items in our fridge and freezer that remind us of our reliable produce delivery service, Boston Organics. We recently switched over from them to a CSA, but their presence still lingers in our apartment. Mostly, it is in the form of bananas. Unlike my grandfather, who eats a banana almost every day, I have never been fond of the fruit. On occasion, following a trip to the gym, I’ve needed something to scarf down and bananas were within reach. But, typically, they went right in the freezer. And we’ve acquired quite a few of them.
For me, bananas mean one thing: banana bread. Everyone says that their banana bread recipe is the best, but I truly believe that the one my mom makes is spectacular. The inclusion of ginger, nutmeg, and cinnamon make for a flavorful loaf. An added bonus, especially when you have an absurd amount of ripe bananas to use up, is that the recipe calls for as few as three and as many as five. Unfortunately, even after making four loaves, there still remains a half a bag of them.
Seeing that I’ve already included the bread recipe, I wanted to mix it up a bit. I’m not a fan of most breakfast foods, but I do have great affection for pancakes and French toast. This is what my father would make for us as children (usually with the inclusion of chocolate chips) and they’re the few breakfast items I will eat. Well, I thought I’d try my hand at this childhood favorite, but with a little bit of a twist.
Banana Bread French Toast
Ingredients
1 loaf, Banana Bread
2 tbsp butter
3 eggs
2 tbsp milk
1 tbsp vanilla extract
Directions
Slice the banana bread into 5-6 thick slices.
In a bowl, whisk together eggs, milk and vanilla. Melt the butter in a large skillet over medium heat.
Dip each piece of bread into the egg mixture, making sure to completely coat each slice, and place it in hot pan. Cook until each side has turned golden brown.
Serve with sliced strawberries, confectioner’s sugar, maple syrup… whipped cream. All are optional, as this is already a pretty rich (and sweet) breakfast.
13 comments
Nice! I must try this. I usually just make one loaf because I'm always afraid that I will have so much leftovers. Now I can use your recipe and make more banana bread =) Thanks!
Friend, this is brilliant! So glad you thought of this, Weston LOVES bananas and french toast, it's the best of both worlds!
what a great use of banana bread! yummmm! ive bookmarked this and cant wait to try it!
I'm not really a big banana eater either. I like them right before they ripen. When they are just not green anymore. Once they even think about turning brown, I want nothing to do with them. Other than to make banana bread with them of course! I'm going to have to try your mom's version…all of those spices sound awesome.
Perfect! My dear friend just brought over a loaf of banana bread as a welcome home gift, and now I have a great new recipe to try for Sunday brunch. Thanks and we will connect soon!
now that is a perfect bread to make french toast with! wow….I can only imagine how good it tastes!
Your photos are wonderful!That looks so delicious!I really want to try these soon!
Brian, I just baked banana bread today and now I know what we're going to have for breakfast on Sunday–if there's any left. Thanks for the inspiration.
A very rich breakfast! Bookmarked it to try when I have some banana bread left!
Oh man, this has got to be heavenly!
We often have banana bread, and go through it too quickly, but if we had any left over, THIS would be perfect! Maybe I'll sneak away a loaf next time, just to make this!
What a fabulous idea, marrying banana bread and french toast!!!
[...] upon a great idea from Brian @ A Thought for Food. He baked banana bread and than turned it into Banana Bread French Toast. I thought it was a fabulous idea. Here I was with left over Chocolate Chip Zucchini Bread and this [...]