Saturday, May 25, 2013

Banana Bread French Toast

Looook how good this French toast looks. Just stare. Just bask in its glory.

This is what it started as: banana bread. Yup, banana bread French toast is quite possibly the most sinful breakfast possible but it tastes amazing. I was inspired by a similar dish on the brunch menu at a restaurant called Cedar, which I've been wanting to check out but haven't had the chance to go. For now, I'll settle with trying to dupe similar-sounding dishes at home until it's time to treat myself to a meal out.

Adapted from Chez Us

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup coconut oil (this is the secret ingredient, makes it incredibly moist!!)
  • 8 oz cream cheese
  • 1 cup brown sugar
  • 2 eggs
  • 2 medium-size bananas

 Preheat oven to 350F. Beat together coconut oil and cream cheese.

Add in brown sugar and beat well.

Add in two eggs and beat well.

Mash up two bananas and beat into the batter.

Add in dry ingredients: flour, baking soda, baking powder, and salt. Beat well until combined.

I wanted to make chocolate banana bread... so I did. I put half of the batter into a foil-lined and greased small loaf pan. With the other half, I stirred in half a cup of semi-sweet chocolate chips.

Here's the loaves! This recipe is designed for one large loaf and not two smaller loaves, but it still worked out for me. Bake for 45-55 minutes until golden brown and a tester toothpick comes out clean.

Yummm. It took all my self control to not eat a whole loaf (we all know fresh banana bread is the best...)

I sliced some up to bring to work and spread out the calories so that they're not all going into my stomach. I then sliced up the rest and let it out uncovered on the counter overnight until they're no longer moist.

Recipe from Esquire (of all places...)

  • Thick slices of banana bread
  • 2 eggs
  • 1 tbsp milk
  • Pinch of cinammon
  • 1 tbsp unsalted butter
  • Maple syrup
  • Few drops vanilla extract
  • Small container of plain or vanilla yogurt
  • Zest of one lemon

Make the lemon yogurt topping by stirring lemon zest into yogurt. Set aside.

In a bowl, mix together eggs, milk, cinnamon, butter, and vanilla. Beat well.

So...I accidentally skipped over photographing the step where I drench the bread into the egg mixture and then fry for two minutes on each side. But that's what I did, then plated and topped with lemon yogurt and maple syrup. Oh my gosh I want to make this again soon.

No comments:

Post a Comment