We love making fancy breakfast once in a while! Some time ago, I decided to clean out my frozen, ripened bananas and used TWELVE of them to make three loaves of banana bread. I normally make banana cake but wanted to go for something a little different. I used this recipe to make the banana bread (times three) and I really liked how it cake out.
After taking one to work, giving one to our new neighbors, and tasting part of our loaf, we decided to use the rest to make this delicious breakfast treat! I also added raisins to mine.
Banana Bread French Toast
- Banana Bread, sliced into inch slices (I used this recipe – it is best if the bread is NOT uber fresh)
- 2 eggs
- half and half
- After slicing your bread, set aside.
- In a medium bowl or pie pan (much easier, as we have deep square bowls), wisk together the eggs, a splash or two of half and half, cinnamon, and nutmeg.
- Heat a sturdy skillet (we prefer our cast iron flat circular pan) and add a square of butter to the pan once it is hot.
- While the butter starts to sizzle, dip a slice of banana bread in the egg mixture and coat both sides. After dripping a bit of the mixture off, add the slice directly to the hot, buttery pan.
- Add as many coated slices to the hot pan as will fit, with room in between so you can flip.
- You are aiming for the french toast to turn a nice golden brown and get crispy. Let it cook at least 2-3 minutes on each side but keep an eye on it. Flip each slice and cook the same on the other side.
- If you’re making a lot, you may need to add more butter to the pan or make more egg mixture.
Top with sugar (what MIke likes), or top with pure maple syrup (what I like). I also love serving it with fresh fruit on the side! I bet bananas would be great on the top too! Enjoy <3