Banana bread is a staple in my house. I bake a loaf at least twice per month, sometimes even more. It’s a favorite breakfast, snack, or even part of random dinner smorgasbords that we so often eat.
As a kid, I never liked french toast much because it tasted like a less delicious way to eat eggs and bread. In my opinion, the sum was not greater than the parts. But in the case of sweet breads, like cinnamon raisin or my favorite banana bread, it most certainly is.
This recipe for banana bread can easily be scaled up or down. I came up with it when I was preparing breakfast for myself on morning, and it was the perfect amount for me on that day. Below is a recipe for 3 slices of french toast, and can be scaled up or down according to how many pieces you’d like to make.
*As another note: the banana bread recipe I used for this recipe is different from traditional quick bread recipes. Because of this, it’s less crumbly and holds together better than other types of banana bread, and works better in this recipe than other varieties tend to.
Banana Bread French Toast
Makes three slices
- 3 half-inch slices of banana bread
- 1 egg
- 1 tablespoon of cream (or milk, or whatever you have)
- 1 tablespoon butter
- Pinch of cinnamon
Preheat a skillet over medium heat. Whisk egg, cream and cinnamon in a large, flat bowl. Divide butter into thirds and melt on skillet until bubbly. Dip banana bread slices in egg batter, flip quickly, then place on top of the buttered skillet. Fry for about one minute on each side, or until golden and cooked through.
Serve with maple syrup, butter, berries, chocolate chips, or whatever other toppings sound good to you!