Banana French Toast

18 Aug

Two slices of banana french toast using sourdough bread.

  • 4 thick slices of bread; I used sourdough which, not surprisingly, makes a slightly sour french toast.  It’s a bit of an acquired taste but what’s good about the sourdough is that it is a dense bread and soaks the french toast batter really well.  If sourdough does not sound appealing, I suggest experimenting with a dense sweet bread such as brioche or egg bread.
  • 1 ripe banana, peeled
  • 1/4 cup of skim milk
  • a blender
  • 1 tbsp of real vanilla extract
  • 1 tsp of cinnamon
  • 1 tbsp of honey; more if banana is under ripe
  • 1 large egg, beaten
  • unsalted butter, enough to coat a large frying pan (about 2 tbsps)

Banana french toast batter.

In a blender, combine the banana and milk until it has a watery consistency.  Pour the banana milk mixture into a large shallow dish.  Add in the egg, cinnamon, honey and vanilla.  Combine well and you now have the banana french toast batter.

A slice of sourdough bread soaking in banana french toast batter.

Heat a large pan on high with enough butter to generously coat the entire pan. Soak a slice of bread into the batter, flip over and ensure the slice is completely saturated before removing from the batter and placing into the hot pan. Repeat with the remaining three slices of bread.

Four slices of bread cooking in a large fry pan. Two of the slices have been flipped.

Flip the bread slices over after about two minutes and cook for another two minutes. A golden brown should have formed on both sides of the toast.  If not, cook a little longer. Keep a careful watch on the bread as they burn easily. If needed, turn down the heat and adjust the cooking time appropriately.

Banana french toast with syrup.

Serve the banana french toast immediately and if desired, with syrup.

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2 Responses to “Banana French Toast”

  1. frugalfeeding August 18, 2011 at 4:29 AM #

    This sounds lovely. I’ve never thought of flavouring French toast, but this sounds lovely.

    • Amenda Chow August 18, 2011 at 3:44 PM #

      Thank you. I hope you have a chance to make it and try it out for yourself.

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