Recipe by LadyMarti
I love it because when you bite into it - hmmmmmmm - the tast of banana smothered in maple syrup is hard to explain.
Top Review by s'kat
Well, this was an interesting experience!! I was intrigued by the recipe, but found it to be far more labor-intensive than the end result warranted. While the taste of this dish was quite good- I AM sitting here stuffed to the gills as I type this!- it came out kind of funny looking, and not impressive as I had hopped. View a picture of it here: [url=http://www.pbase.com/image/1031595]Banana Stuffed French Toast[/url]. I didn't submit it under the recipe itself because I'm not quite certain that this is the way it is 'supposed' to look. All in all, a tasty dish! But the final appearance, a kitchen stacked with dishes, and far more then 20 minutes prep/cook time made this only a three-star meal.
- 1⁄2 cup unsalted butter
- 1⁄4 cup maple syrup
- 2 loaves brioche bread (or other slightly sweet egg bread, 6-inch-long) or 2 loaves challah (or other slightly sweet egg bread, 6-inch-long)
- 2 -3 whole ripe, firm bananas, peeled
- 8 large eggs
- 2 very ripe bananas, chopped
- 2 cups heavy cream
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
Directions See How It's Made
- Combine the butter and maple syrup in the bowl of a food processor fitted with the metal blade.
- Process until very smooth.
- Scrape the maple butter into a serving bowl and set aside.
- Trim and discard the ends from each loaf of bread (Toss the ends off the back deck for the birds).
- Using a long, narrow object (such as a sharpening steel or a wooden spoon handle), pierce a hole through the center of each loaf of bread, pushing out slightly to make the hole large enough to push a banana through.
- Push a banana into the hole until it protrudes out of both ends of the bread.
- (If one banana is too short, add a portion of another banana.) Trim off the banana ends to set the banana flush with the bread end.
- Using a sharp knife, cut each loaf of bread into 1-inch-thick slices.
- Place the eggs, chopped bananas, and cream in a blender and process to combine.
- Add the sugar, cinnamon, and nutmeg and process to a smooth batter.
- Add the vanilla and process to incorporate.
- (If batter seems too thick, add milk, a tablespoon at a time.) Pour the batter into a large, shallow bowl or pan.
- Preheat the over to 350 degrees F.
- Using a pastry brush, lightly coat a nonstick griddle with some of the oil.
- Place the griddle over medium heat.
- Working with one slice at a time, dip the banana-stuffed bread into the batter, allowing excess batter to drip off.
- Place the battered bread onto the hot griddle and cook for about 2 minutes per side or just until golden.
- Transfer the cooked slices to a cookie sheet.
- When all of the bread has been cooked, place the cookie sheet in the preheated oven and bake for about 5 minutes or until the bread is cooked in the center.
- Serve hot with reserved maple butter.
- Note: You can cook the French toast early in the day and reheat it in the oven just before you are ready to serve.
- Maple butter keeps very well, tightly covered and refrigerated or frozen.
- It can be used on pancakes, waffles, or toast.
- Double Note: I know it sounds like a lot of work- but it gets quicker each time you make this.
- Not only is it a perfect way to impress company- but it will impress a finicky child.
- If all else fails- just tell everybody it's a favorite breakfast of Kings (as you point to your black velvet oil painting of Elvis hanging over the kitchen sink>).