I have been dreaming about making a banana bread French toast for weeks now. I’ve been buying bananas non-stop and every time I actually get started to make my banana bread, I realize there are no more bananas. GONE. EATEN. So the next day I buy bananas again and wait a few days for the bananas to properly ripen, then the bananas magically disappear again. And so it goes, until I had enough but this time I bought a whole lot of the always dissapearing fruit.
It doesn’t take a rocket scientist to make French toast, it’s quite simple actually. I use a 8×8 cake pan to whisk the eggs with the heavy cream, a bit of honey and salt, because I find it’s easier to soak the bread in a cake pan vs a bowl, but feel free to use a bowl. Now you need thick slices of banana bread, I like mine at least an inch in thickness, don’t be stingy, you want to taste that banana bread as you bite into your French toast, trust me.
But the piece de resistance in this recipe really is the caramelized bananas. If you’ve never had caramelized bananas you must try them, they are to die for. Now you might be tempted to drown the French toast in some maple syrup, but trust me when I say you won’t need any with bananas, they provide plenty of sweetness. Oh if you’re feeling brave, throw in some rum over those bananas, what a way to start your day. Not that I would know anything about that, just saying.
- 4 slices banana bread, at least 1 inch (2.5cm) in thickness
- 2 large eggs
- ¾ cup heavy cream
- 1 tbsp honey
- pinch of salt
- 2 tbsp unsalted butter
- icing sugar for dusting over French toast
- Caramelised Bananas
- 2 large bananas, sliced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
In a 8×8 cake pan add the eggs, heavy cream, honey, salt and whisk together well.
Place a skillet on your stove over medium-low heat, add 1 tbsp of the butter and melt.
While butter is melting soak 2 of the banana bread slices in the egg mixture, turn over after 30 seconds and soak on the other side for another 30 seconds.
Once the butter is melted and skillet is hot, add the 2 slices to the skillet and cook for about 3 or 4 minutes. After 3 or 4 minutes take a peek and see if the French toast is golden brown, if it has flip each slice carefully and continue cooking until this side is golden brown, another 3 or so minutes, making sure to watch it closely so it doesn’t burn. Remove from skillet.
Soak the remaining 2 slices of bread and repeat the process to cook these last 2 slices.
In the same skillet, prepare the caramelized bananas. Add the 2 tbsp of butter and wait until it melts then sprinkle the tbsp of brown sugar over the surface of the skillet.
Add the banana slices over the brown sugar, and cook for a couple minutes until the bottom of the banana get golden brown. Flip each slice over and cook for another 2 or 3 minutes. Remove from heat.
Dust the banana bread French toast with some icing sugar then spoon the caramelized bananas over the slices and serve.
You can certainly whisk the eggs and the heavy cream in a bowl, but it’s easier to soak the banana bread slices in a 8×8 cake pan vs a bowl.
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