I know… surprise, surprise. Two posts in two days. Three, if you count the fact that I finally clicked “publish” on the Kothu Parotta post that had been sitting in drafts for almost two months. Yes, I’ve been slacking, but I’ve also set the bar so low that anything looks impressive at this point.
This Banana Bread French Toast was inspired by a breakfast spot we visited a few months ago. Bread Winners Café is a popular restaurant in the DFW area and, in my opinion, serves some of the best pancakes and French toasts around. The idea is simple, and honestly, I’m not sure why it didn’t occur to me sooner. But that’s precisely why I don’t call myself a cook — most of my recipes are inspired rather than invented.
This version uses one of my favorite ingredients: bananas. Naturally, I couldn’t resist sharing it here.
Ingredients
- Banana bread – 4 slices (recipe link in original post)
- Eggs – 2, lightly beaten
- Maple syrup – 1 tbsp
- Banana slices – for garnish
- Pecans or walnuts – for garnish
Method
- Beat the eggs in a shallow bowl.
- Soak each slice of banana bread in the egg mixture for about 1 minute per side, until fully coated.
- Heat a skillet and melt a little butter (or use oil or butter spray).
- Place the egg-coated banana bread onto the skillet and cook on each side until golden brown and cooked through.
- Serve warm, topped with banana slices, pecans or walnuts, whipped cream, and a drizzle of maple syrup.
As you can probably tell from the photo, I went a little overboard with the syrup and cream, turning this into something that looks more like dessert than breakfast. But you get the idea.
Simple, indulgent, and perfect for using up leftover banana bread.
