Banana Bread French Toast
"I LOVE banana bread and this is another way to enjoy it. I had a similar treat at a health-food type restaurant in Denver. Takes only a few ingredients and five minutes to make."
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 eggs
- 3 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1⁄2 loaf banana bread
-
optional toppings
- granola cereal
- sliced banana
- powdered sugar
- syrup
directions
- In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
- Melt butter in a large skillet over medium heat.
- Slice banana bread into 4 thick slices.
- Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown.
- Serve with optional toppings.
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Reviews
-
Not sure if the end result depends on the banana bread but mine just tasted like warmed banana bread. I'm curious about tasting french toast made of regular bread and this recipe, esp w/ variation of the sweetened condensed milk. -
What a brilliant idea, to make french toast out of banana bread!!!! Can't wait to try it. Thanks, Roxygirl. -
We loved this, I had to double the recipe, I used homemade cranberry bread in place of banana bread, thanks Rox!...Kitten:)
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
