Banana Bread French Toast

Banana Bread French Toast

Get ready to experience banana bread like you’ve never experienced it before. I’m talking about one recipe, three ways. The option you choose depends entirely on how badly you want to swap your slim-fit jeans for anything with an elastic waistband.

  • Option 1: Keep it simple by baking this tried and tested recipe for basic banana bread. If you’re feeling a bit wild, stir in 1/2 cup of any of the following: pecans, walnuts, chocolate chips, peanut butter chips or sweetened coconut flakes.
  • Option 2: Get your streusel on by sprinkling the batter with a quick-fix crumble topping. In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar and 4 tablespoons butter (slightly softened and cut into pieces). Work the mixture together with a fork until it resembles pea-sized crumbles and sprinkle it atop the batter before baking.
  • Option 3: Ready to make the jump from JV to Varsity? Start with either Option 1 or Option 2, then slice, batter and fry the bread for the ultimate banana bread French toast.

My pick? I’d stir in pecans, walnuts, chocolate chips, peanut butter chips and toasted coconut, crumble on the streusel topping, batter and fry the slices, and then top them with fresh bananas and a drizzle of maple syrup. Moo moo, party of 1, your table is now ready.

Banana bread batter

Banana Bread

Banana bread in eggs

Banana bread in frying pan

Banana Bread French Toast

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Banana Bread French Toast

Yield: 6-8 servings

Prep Time: 30 min

Cook Time: 1 hour

Ingredients:

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly speckled large bananas mashed well (about 1 1/2 cups)
1/4 cup buttermilk
6 large eggs
6 Tablespoons butter, melted and cooled, plus additional for frying
1 teaspoon vanilla extract
3/4 cup whole milk
2 teaspoons cinnamon
Maple syrup, for serving
Sliced bananas, for garnish (optional)

Directions:

Preheat oven to 350ºF.

Grease and flour a loaf pan and set aside.

Whisk together the flour, sugar, baking soda and salt in a large bowl. Set aside.

In a separate bowl, mix mashed bananas, buttermilk, 2 eggs, 6 tablespoons butter and vanilla until well combined.

Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky.

Scrape batter into prepared loaf pan. Bake about 55 minutes, or until toothpick inserted comes out clean.

Allow the banana bread to cool fully, then slice into ½-inch thick slices.

In a medium, shallow pan, whisk together the remaining 4 eggs with the whole milk and cinnamon. Set aside.

Heat a large non-stick pan over medium heat. Add 2 to 3 tablespoons of butter to the pan.

Dip one of the slices of banana bread into the egg mixture, coating it on both sides. Allow the excess liquid to drip off then transfer the coated bread to the hot skillet. Pan-fry the bread for about 3 minutes per side, then repeat the coating and frying process (adding more butter to the pan as needed) with the remaining slices of bread.

Serve the banana bread French toast warm, topped with maple syrup and sliced bananas (optional).

Recipe adapted from Cook's Illustrated.

      

24 Responses to “Banana Bread French Toast”

  1. #
    1
    Rachel Cooks — May 16, 2012 at 7:59 am

    “Moo moo, party of one” LOL! Looks amazing. I’m with you. I can’t wait to try this.

    • Kelly Senyei replied: — May 16th, 2012 @ 8:17 am

      Thanks, Rachel! I’m loving all of the new content features on your site :)

  2. #
    2
    Denise @ Creative Kitchen — May 16, 2012 at 8:03 am

    Be still my heart! Banana bread french toast…pure genius! I love french toast…faster than pancakes and a quick delivery method for pure maple syrup. ;)

    New follower (we met at FBF), and I’ll definitely be back.

    • Kelly Senyei replied: — May 16th, 2012 @ 8:16 am

      Hi Denise! Thanks so much for your sweet comment and it’s so great to be in touch after FBF :)

  3. #
    3
    Rachel @ My Coffee Cravings. — May 16, 2012 at 8:37 am

    WOW, this takes banana bread and french toast to a whole other level. Cannot wait to try this! Oh, and I’ve officially ordered your book, can’t wait to get that in the mail!

    • Kelly Senyei replied: — May 16th, 2012 @ 8:53 am

      Thank you so much, Rachel! I can’t wait to hear your thoughts on the book. And don’t hesitate to be in touch if you ever have questions :) I’m at kelly@justataste.com.

  4. #
    4
    JulieD — May 16, 2012 at 9:24 am

    Wow wow wow, genius!!! Taking banana bread to the next level!!

  5. #
    5
    Alison @ Ingredients, Inc. — May 16, 2012 at 11:26 am

    This is my kind of breakfast!

  6. #
    6
    Marie@www.citronlimette.com — May 16, 2012 at 4:11 pm

    Just stopping to say that I have bought your book today and I can’t wait to read it.
    Looks wonderful.
    Thanks

    • Kelly Senyei replied: — May 16th, 2012 @ 4:14 pm

      Thank you so much, Marie! I can’t wait to hear your thoughts :)

  7. #
    7
    Marie@www.citronlimette.com — May 16, 2012 at 4:14 pm

    Want to try the banana bread french toast also.
    Thanks

  8. #
    8
    Zee — May 17, 2012 at 4:39 am

    I think ill take option 3 and elastic wasitband? haha dont even get me started :P

  9. #
    9
    Diana — May 26, 2012 at 9:38 am

    Made this recipe today and my family went nuts! Love your stuff! :)

  10. #
    10
    Cristina — July 1, 2012 at 7:01 am

    Just made this! Amazing! My husband has a new breakfast favourite :)

  11. #
    11
    Sophie — July 31, 2012 at 1:18 am

    Awesome recipe,
    I love banana bread :)
    Here’s anther recipe you might like.
    http://www.wascene.com/food-drink/delicious-banana-bread-recipe/
    Thanks for sharing,
    Soph

  12. #
    12
    Jackie — March 20, 2013 at 10:34 pm

    A liberal teaspoon of rum or rum extract makes banana bread heavenly….takes it to a whole new level!

  13. #
    13
    Pat — April 21, 2013 at 10:53 am

    Just finished making this, it exceeded my expectations!!!! My whole family loved it, I made the bread in the morning, let it cool for an hour while I prepped the other breakfast items. Loved how it came together quickly. This ones a keeper!

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