I finally decided last week that because we had a plethora of bananas (we buy a lot as a household every week) that it was going to happen. I stashed three away in a paper bag with an apple to make them ripen faster at the beginning of the week, and waited (notso patiently) until they were prime for banana bread making.
|Saturday morning breakfast: banana bread french toast with green smoothies!|
First ya gotta make the nanner bread:
Banana Bread recipe-
1/2 cup unsalted butter
1/2 cup brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 1/2 cups mashed bananas (3-4 nanners)
1/3 cup granulated sugar
2 cups whole wheat flour (AP works too)
1/2 cup chopped pecans (optional)
Grease a 9x5 inch loaf pan, and preheat the oven to 375 degrees. Combine the first 7 ingredients in the bowl of a stand mixer, and beat together on medium speed until smooth. Then add the banana, granulated sugar and eggs and mix until incorporated. Add the flour and pecans, and mix on low until the batter just comes together. Bake for 45 minutes, then cover with foil. Bake for another 10 minutes, and check for done-ness with a tooth pick as it may vary slightly (by oven etc). If you're going to do the french toast, let it sit for at least two days to dry out a bit (you may even want to pre-slice it and let the slices dry individually).
We had about half a loaf of the banana bread to make into french toast. Whisk together 3 eggs, a teaspoon of vanilla and a 1/2 teaspoon of cinnamon. Get your first piece of bread soaking. Then heat a small pad of butter (or a little cooking spray, veggie oil, whatever you wanna use) in a medium frying pan, and toss the bread in.
Cook for about a minute on each side, checking to make sure the egg is fully cooked. Proceed with the rest of your bread! Serve with sliced bananas (or any other fruit). You can put syrup on if you'd like, but I found it didn't necessarily need it (pretty sweet without it)!
And there ya go. Definitely worth the wait!