Saturday, 13 August 2016

banana bread french toast


sometimes i like to think i have my s**t together and plan in advance a great weekend breakfast.  like for instance, yesterday's banana bread french toast.
it actually required me to make my favourite homemade banana bread a day in advance, which also required me to not eat my favourite banana bread for a day, it's harder than you think.  
but worth the wait.....


french toast is always a clear winner in our house, but there is something even better when you sub out regular bread for banana bread.  it just makes it more fancy and more home-y.
in the past i've made FT in casserole form and even an angel food cake variety, but this one might just be my favourite.


you might ask yourself how todays brunch is going to compare, and i'm excited to say it includes breakfast tacos and craft beers with some lovely friends downtown, sans kids.
oh how i adore weekends.....

#brunchgoals


banana bread french toast

ingredients:
4 thick slices banana bread, recipe follows
3 eggs
2 tablespoons sweetened condensed milk
1 tablespoon vanilla almond milk
1 teaspoon vanilla extract
butter

confectioners' sugar, sliced bananas and maple syrup for serving


method:
in a pie plate, whisk together the eggs, sweetened condensed milk, almond milk and vanilla.  set aside.
melt butter in a large skillet over medium heat.  dip each slice of banana bread into the egg mixture and place in hot pan.   cook on each side until golden brown.
dust with confectioners sugar and top with bananas & syrup if desired.

serves 4


banana bread

ingredients:
3-4 ripe bananas, mashed
1/3 cup applesauce, unsweetened 
1 cup sugar
1 egg, beaten
2 teaspoons vanilla
1 teaspoon baking soda
pinch salt
1 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoon ground flax

method:
preheat oven to 350F
with a wooden spoon, add applesauce into mashed bananas in a large mixing bowl.  mix in sugar, egg, and vanilla.  sprinkle in baking soda, salt and ground flax and mix.  add flour in last, mixing until just incorpartioned.
pour into a buttered 9 x 5-inch loaf pan.  bake for 55-60 minutes or until toothpick inserted comes out clean.  cool on rack.

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