Banana Bread French Toast
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Transform banana bread into a delicious and beautiful dessert that everyone will love. The bread is sliced, dipped in beaten eggs with sugar, cinnamon, and nutmeg, and fried in butter. To create a caramelized crust, the French toast is sprinkled with brown sugar on one side while frying. The highlight of this dessert is the topping of banana slices in a caramel sauce, easily made in a skillet with butter, brown sugar, and lemon juice. It's the perfect balance of citrus freshness and caramel-banana sweetness! Sprinkle with walnuts and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 0.5 cups low-fat cream
- 1 tsp vanilla extract
- 6 tablespoons light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 8 slices banana bread 1 cm thick.
- 2 medium ripe bananas, sliced into 1cm thick slices.
- 2 tsp lemon juice (from 1 lemon)
- 1/4 cup chopped walnuts
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Cooking the dish according to the recipe:
- Preheat oven to 120°C. Line a baking sheet with foil and place in the oven to heat.
- In a 20cm square baking dish, whisk together the eggs, cream, and vanilla extract. Stir in 2 tablespoons of brown sugar, cinnamon, nutmeg, and salt.
- In a large skillet over medium heat, melt 1 tablespoon butter. Meanwhile, dip 4 slices of banana bread in the egg mixture for a few seconds (do not soak), letting any excess drip back into the bowl. Place the soaked banana bread in the skillet and sprinkle each slice with 1 tablespoon brown sugar, patting it down. Cook until the bottoms are golden brown, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes.
- Place on a baking sheet in the oven to keep warm, and repeat with the remaining banana bread and egg mixture, adding 1 tablespoon of butter and sprinkling the slices with another 1 tablespoon of brown sugar. Place the second batch of French toast in the oven as well.
- Wipe the pan with a clean paper towel and add the remaining 2 tablespoons of butter. Once the butter has melted, add the remaining 2 tablespoons of brown sugar and lemon juice and stir until smooth. Add the bananas and stir to coat, about 1 minute.
- Serve French toast with bananas and chopped walnuts.
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