Last time we were in Bakersfield, we were at our favorite breakfast place and I was trying to figure out what to order the kids that they would eat. They were hopped up on treats from Grandma and being extra picky. I saw Banana Bread French Toast on the menu and decided that would probably work.
The kids ate every bite. This was of course because it wasn’t really French Toast. Big cubes of warm banana bread drizzled with syrup and dusted with powdered sugar would probably get any kid to eat. It wasn’t exactly what I was hoping for.
But I haven’t been able to stop thinking about the concept since.
So last night I made the banana bread and this morning I turned it into bona fide egg-dipped French toast. And the kids still ate this version too.
For the Banana Bread
•3 mashed bananas
•3/4 cup sugar
•1 1/2 cup flour
•2 tsp baking powder
•1/4 tsp salt
•4oz cream cheese, softened
•1 tsp pumpkin pie spice
Preheat oven to 350.
Combine ingredients. Pour into prepared loaf pan. Bake 55-60 min.
Let cool, slice.
For the French Toast
•3 eggs, beaten with a splash of milk
•Banana Bread slices
•butter for frying
•sliced almonds and powdered sugar to garnish, optional
Dip the slices in the egg mixture quickly and transfer to hot pan or griddle prepared with butter. Fry on each side until golden. Remove from pan, garnish with almonds and/or powdered sugar and serve.