Banana Bread French Toast

Mark Hogan,

The Original Pancake House

While Mark has worked in restaurant kitchens for years, the Pancake House ups the ante on menu items made from scratch. Batters are whipped up at OPH, and that means managing a lot of perishable ingredients. Banana bread French toast is a delicious way to eliminate banana waste in any kitchen. The more overripe the bananas, the sweeter and moister the bread is. Bananas freeze well so baking can be done when time permits.

Ingredients

Cinnamon Sugar Topping

2 Tbsp sugar

1 tsp cinnamon 

Banana Bread

1/2 cup melted butter

1 1/2 cups white sugar

2 eggs

1 tsp vanilla

2 1/4 cups flour

1 1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup sour cream

2 cups ripe bananas (roughly 4 bananas)

OPTIONAL 1/2 cup chocolate chips or walnuts

Topping

icing sugar

pecan pieces

caramel syrup

French Toast Batter

Whisk in a shallow bowl:

2/3 cup milk

2 large eggs

1 tsp  vanilla

1/4 tsp ground cinnamon

pinch of salt

Method

Topping

1.  Preheat oven to 350°F. Butter loaf pan and create a sling with parchment paper.
2.  In a large bowl stir together melted butter and white sugar. Add eggs and vanilla. Mix well.
3.  Combine flour, baking soda, cinnamon and nutmeg. Add chocolate chips or walnuts if desired.
4.  Stir into butter mixture.
5.  Fold in sour cream and mashed bananas.
6.  Spread evenly in a loaf pan.
7.  Sprinkle top with cinnamon sugar topping.
8.  Bake for 50 – 60 minutes. 
9.  Cool for 10 mins before removing loaf to wire rack to cool completely. 
10.  Slice banana bread (10 slices).

French Toast Batter:

1.  Lightly butter griddle on medium-high heat. Dip banana bread into egg mixture soaking both sides. Transfer to hot griddle and cook until golden approximately 3 to 4 minutes per side.
2.  Arrange on plate and dust with icing sugar. Top with pecan pieces and caramel syrup.

Yield 3 servings