Carmelized Banana French Toast

November 5, 2017

As much as I love french toast it is not my go to when eating breakfast out.  Primarily because it is one of those dishes I prefer to make myself, but also because restaurants typically serve it up with thick sliced bread and I prefer thin slices.   I am drawn to the decadent toppings and creations that seem to flood breakfast menus these days, but will still will decline as most are just too sweet and well, for me, it's all about the bread.   Bread is something I've dialed back in my diet, so if I'm going to eat it, I would prefer it be something I have control over.

 

One of the breakfast places we visit often serves bananas foster french toast and since I had a few bananas laying around (and I was hungry) I thought it would be a perfect Sunday morning indulgence.

 

My French Toast recipe is super simple by design as I've been eating this since I was a kid, and I just like the simplicity.  We grew up with white bread as I'm sure most of my generation did, but these days it's whole grain for me.  Honestly, if you like the bread you are using by itself, using it for french toast will be a perfect fit.

 

The French Toast

Whole Grain Bread - I used 3 slices, each cut in half diagonal

2 Large Eggs - more than enough for 3 slices, but of course you can add eggs, or thin your mixture with more milk/cream if you are making a bigger batch

Splash of Almond Milk (any milk will do and depending on what I have available I mix it up and try different things for flavor)

Splash of Coconut Extract - I usually use vanilla, but since coconut seemed like a good match for bananas

Saigon Cinnamon - smells a little sweeter and is a little more flavorful to me

 

Melt a tblsp of butter in a nonstick frying pan - you can also use a griddle

Dip the bread in the egg mixture and add to the pan once the butter is sizzling

Cook over medium heat - typically a few minutes on each side is good - really depends on your preference - I like mine a little darker and crispy on the edges.  This is also why I prefer a fry pan to a griddle.

 

The Bananas

In a small nonstick saute pan, melt a few tblsps of butter 

Add 1 Banana Sliced - I like to cut at an angle as they just look nicer

Add a Little Brown Sugar - stir gently so they are all coated in the butter and sugar

Add a Squeeze of Lime Juice - completely optional, but I like the little tang it adds to the sweetness of the banana mixture

 

* You could add rum and/or banana liqueur which would be more true to bananas foster

 

Top It - here are a few suggestion

 

~ dust with powdered sugar

~ maple syrup

~ preserves

~ drizzle carmel sauce

or keep it just the way it is :o) 

 

** Note ** Depending on the ripeness of the bananas, they will cook a little different.  For instance, the riper the banana the softer they will become when cooking.  Mine were medium (had no brown spots) and were getting very soft while cooking so I didn't stir, I just let them hang out and carmelize otherwise they would have cooked down further and become too mushy.  Now, if that's how you like it - go for it... remember, this is your french toast!  I like a few whole pieces of banana, and love the slightly carmelized crust that forms in the butter, cinnamon mixture.

 

You can add any topping, use any bread and really making amazing unique creations with French Toast - no limits!

 

Enjoy!

 

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