There is almost always a loaf of banana bread on the counter in our kitchen. Last weekend French toast was requested, and when I realized we were out of plain old bread, I decided to use the day-old stump of banana bread in permanent residence on our cutting board. The result was a treat – like something you might get at a restaurant – dense and cakelike compared to regular French toast, with a rich banana flavor and golden exterior. These are filling, but make a warming weekend breakfast before a day of skating, skiing or tobogganing. For an extra treat, make your banana bread with toasted walnuts or chocolate chips.
Banana Bread French Toast
1/2 cup milk
1 teaspoon vanilla extract
4 thick slices day-old banana bread
oil and butter, for cooking
In a shallow bowl, whisk together the eggs, milk and vanilla.
Heat a large, heavy skillet over medium-high heat. Add a drizzle of oil and dab of butter and as you wait for it to melt, dip two slices of banana bread into the egg mixture, coating both sides. When the foam from the butter subsides, add them to the pan. Cook on each side until golden brown. Repeat with remaining slices. Serve with warmed maple syrup. Serves 2-4.