August 17, 2009

Recipe: Banana Bread French Toast

What do you make with rotten bananas?
Duh, banana bread.

What do you make when you think banana bread is really unoriginal even if it tastes really good?
Banana bread french toast. Oo, la, la!

I used the most basic, classic banana bread recipe from Cooking Light (with half white flour and half wheat flour) and then the simple French toast recipe I picked up from my mom when I was like 12 years old. The Saturday morning treat proved more flavorful than my usual wheat bread French toast. Maple complements banana quite well, not surprisingly. But I think I still like plain ole banana bread the best.
Banana Bread French Toast

Banana Bread (1 loaf)

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt

1 teaspoon vanilla extract

Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

French Toast (1 serving)

2 slices banana bread (I like mine thin, but most recipes say you want thick, stale slices)

1 egg

3 tablespoons milk

Beat egg. Mix in milk. Dip bread in egg and milk mixture and coat well. Place on skillet over medium heat. Flip once bottom is golden brown. Brown the other side and remove to chow down. Serve with powdered sugar and/or syrup.

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