I had some nice brown, squishy bananas, so Zeina and I made banana bread while hanging out after work on Friday. By Sunday morning, with about three quarters of the loaf left, it was time to mix things up. Zeina came back over for brunch today and brought her dog, Emma, to come play with Buddy. We mixed up a quick french toast batter and voila- yummy, banana-y, moist inside with nice browned outside french toast!
I perfected my banana bread recipe while in college, much to the dismay of my roommate, Beth. She HATES bananas after being force-fed them as a kid to fuel up for soccer games. But thanks to Beth for being a good sport when I made my many loaves of banana bread in our Clay St. kitchen- because now I have this amazing recipe. For Beth, I would recommend substituting plain applesauce for the mashed banana. Add some chopped apples and some nutmeg, and you have apple bread instead!
And yes, my recipe is lower in fat and higher in fiber than your typical banana bread :) It is also lower in added sugar, because the bananas provide a wonderful natural sugar which is perfectly sweet enough!
Best Banana Bread
1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
1 slightly beaten egg
3 mashed bananas (let them get nicely brown, sweet and squishy)
1/3 cup sugar
2 Tb honey
1/4 cup canola oil
1/4 cup chopped pecans or walnuts or mini chocolate chips
Preheat oven to 350 degrees F. Lightly coat a loaf pan with non-stick spray. Set aside.
In a medium bowl- combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl- stir together the egg, banana, sugar, honey and oil. *TIP- spray your measuring spoon with non-stick spray before measuring out the honey. This helps the honey slide right out without leaving a sticky mess!
If you are adding nuts or chocolate chips, mix them into the flour mixture.
Add flour mixture all at once to banana mixture.
Stir just until moistened- you will have a lumpy batter. Don't over-mix or bread won't rise correctly. The batter will continue to blend as you cook it.
Pour batter into prepared pan.
Bake in the preheated oven for 45-50 minutes. If you insert a toothpick, it should come out clean.
Cool in the pan on a wire rack for about 10 minutes. Then remove the loaf from the pan and let cool completely.
Banana Bread French Toast
1 cup skim milk
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Pecan pieces, about 1/2 cup
Preheat oven to 300 degrees F. Spread nuts on a baking sheet and toast about 10 minutes in preheated oven. Set aside.
Cut banana bread into about 1/2 inch thick slices. Heat a skillet or griddle over medium heat on the stove top. Lightly coat with non-stick spray.
In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg. Dip the french toast slices in the egg mixture- I used my hands to do this, since using a fork will likely tear the super moist banana bread. Place the coated banana bread slices on the hot skillet. Repeat with remaining pieces, careful not to over crowd the skillet. Cook until golden brown, about 3 minutes per side.
Top the french toast slices with a dollop of vanilla yogurt and the toasted pecans.