Make this Banana Bread French Toast for a weekend breakfast treat or dessert. It is so fragrant and delicious. You will not be disappointed!
This Banana Bread French Toast is one special treat for a weekend breakfast or dessert. It is a must try if you happen to have left over banana bread. If not, make some using my Banana Nut Chocolate Chip Bread. Save it and pretend it is a leftover. Then make this scrumptious Banana Bread French Toast. It is a winner and you will not be disappointed!
An Adapted Recipe
I found the recipe from The King Arthur Flour Baker’s Companion – The All Purpose Baking Cookbook. The recipe calls for eggnog which I am not a fan of and so I substituted it with half-and-half (half milk and half cream). Instead of sweetened shredded coconut, I used unsweetened coconut as the banana bread itself was already quite sweet. Here is my adaption of the recipe.
Similar Tools Used in Making This Banana Bread French Toast
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• T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
• French Whip 8-inch
INGREDIENTS
- 2 large eggs
- ½ cup half-and-half or milk (120ml)
- ¼ tsp ground nutmeg
- 4 oz unsweetened dried grated coconut (110g)
- 2 tbsp butter
- 8 slices banana bread
- Maple syrup (optional)
INSTRUCTIONS
- In a bowl, whisk together eggs, half-and-half, and nutmeg until smooth. Pour mixture into a shallow pan.
- Place slices of banana bread into the egg mixture. Allow the bread to soak up egg mixture for 30 seconds. Turn and do the same for the other side.
- Place grated coconut on a plate. Remove soaked bread from pan, place onto dessicated coconut. Turn and coat the other side.
- Heat butter in a large non-stick pan on medium heat. Transfer bread to pan and cook for about 2 to 3 minutes on each side.
- Serve immediately with maple syrup, if desired.
NUTRITION
NOTE: This post was updated on December 27th, 2012 with new pictures. No changes were made to the write-up or recipe.
Enjoy…..and have a wonderful day! 😎
wow how creative! I bet they taste super delicious!
Angie's Recipes – Thanks Angie. They are pretty delicious. Goes great with a cup of tea.
What a great idea! I make my “soon to be world famous” banana bread whenever the kids are coming home. They usually take 2-3 loaves back to their homes/apartments and I’m stuck with 1/2+ loaf or so. I’ll try this recipe this morning, sans coconut. I’m the only one in the family that likes coconut.
Thanks for contributing.
Tom