Tag Archives: banana bread

Banana Bread French Toast

Ok, I promise this will be the last banana-flavored baked good for a bit because I’m kind of burned out on banana baked goodness for the time and I’m sure you all are getting tired of me rambling on about banana baked goods…

One easy and very delicious way to use up your banana bread is to make banana bread french toast.  I came up with this “recipe” when I overcooked a loaf of banana bread and didn’t want to eat it straight because of how dry it was (yup, I make mistakes too!).  The only way I could think of utilizing the loaf was to get creative with it–hence banana bread french toast.  Real simple, but real good.

The contrast of textures of the french toast is fantastic–you get the crispy outside and the warm, gooey deliciousness on the inside.  Try it out and trust me, you’ll be hooked.

Banana Bread French Toast

Serves 2-4

4 slices of Banana Bread–how thick is up to you; thicker= more gooey whereas thinner=more crispy

2 eggs

1/2 tsp vanilla

Some milk–add as little or as much as you want

Butter (for heating up the pan)

Heat a non-stick pan up on the stove and add some butter.  Whisk the eggs, vanilla, and milk together until well blended.  Dip the banana bread into the egg mixtures, making sure to coat both sides of the bread.  Throw it into the pan and cook until golden, brown, and delicious on both sides.

Serve as it or with maple syrup, bananas, whipped cream, jam, etc.  Enjoy!


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Banana Bread

So I think I’m in a banana rut, but that’s ok because I love bananas and have a ton of black, over-ripe bananas at my hands.  My absolute favorite thing to make with black bananas is banana bread.  Yea I know it’s really typical and doesn’t sound like anything special; but let me tell you, there is nothing more comforting than homemade banana bread.

My favorite recipe is actually the one that I grew up eating.  I never thought it was anything special until I went on a banana bread recipe hunt/bake-off in college and couldn’t find anything quite like the bread I grew up with.

The recipe that my family uses was from a nurse my mom worked with years ago.  It is a recipe that defies traditional mixing methods–for a while, Miles could not get over how I could consistently get a delicious loaf of bread using all of the wrong methods.  The crust is my favorite part–it’s crunchy the first day, but turns into this gooey, mouthwatering portion after being covered overnight.  The whole loaf though is so good that it only lasts 2-3 days in my household.

So without further ado…here’s the recipe that always makes me smile.  Feel free to modify–add nuts, chocolate chips, peanut butter, white chocolate chips, dried fruit, nutella, etc.  I’ve tried all of these variations and they all taste really good 🙂

Evert’s Best Ever Banana Bread

2 ripe, medium bananas, mashed (or 3 if you like it really banana-y…I recommend using 3 and using the absolute blackest bananas you can find)

2 eggs

1 3/4 cups flour

1 1/2 cups sugar

1/2 cup vegetable or canola oil

1/4 cup milk

1 tbsp white vinegar

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

Preheat oven to 325 F (or 275 F convection).  Grease a 9×5 loaf pan.  Combine the mashed bananas and eggs in a large bowl.  Toss the rest of the ingredients in and mix well.  Transfer to the pan.  Bake until the bread is golden brown and the top does not jiggle (about 1 hr 20 minutes–BUT this time will vary with different ovens…start checking around 1 hr!)

Photo shoot courtesy of my brother who insisted we shoot it this way….

Stay tuned to find out my favorite way to eat the banana bread (other than eating it straight)…

What’s your favorite way to eat banana bread?  Have any good banana bread recipes?

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