Go ahead and have dessert for breakfast.
Wendy Paul shares a French toast recipe with a banana foster twist.
Banana Bread
1 ¾ cup all purpose flour
½ cup sugar
1 tsp. baking powder
½ tsp. baking soda
Pinch of salt
1 tsp. roasted cinnamon
3 medium ripe bananas (approx. 1 lb.), mashed but chunky
2 eggs, slightly beaten
1 tsp. vanilla extract
¼ cup buttermilk
1 cup roasted pecans or walnuts (optional)
In a small bowl, mix together the dry ingredients; flour, sugar, baking powder and soda, salt and cinnamon. Whisk together. Set aside.
In a separate bowl, mash the bananas, add the eggs, vanilla and buttermilk. Stir until combined.
Gently pour wet ingredients into the dry, bringing together until just mixed. Do not over mix, as it can cause rubbery bread.
Pour the mixture into a well greased and floured bread pan. Bake at 350 degrees for 50-55 minutes, or a knife comes out clean. Remove from the oven and cool before cutting.
Rum Caramel Sauce
1 cup brown sugar
½ cup butter
Pinch of salt
½ cup heavy whipping cream
1 tsp. rum extract or 1 tbsp dark rum
1 medium banana, peeled and sliced
In a medium sauce pan, cook butter and sugar together for 2-3 minutes. Then add the salt, heavy cream and whisk together.
Cook for another 1 minute while stirring constantly. Remove from the heat and add the rum and sliced bananas.
Serve over warm banana French toast. Top with whipped cream if desired.
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