Okay listen.

On the off chance that you MIGHT have some banana bread left (I know I know, I’m asking a lot), like after you make a loaf… this is what you should do.

The idea came about after we saw about 5 minutes of the daylong chocolate special on Food Network the Saturday before Valentine’s Day. Sandra Lee was making some sort of chocolate cake into french toast when my husband says, “oh you have to try that with banana bread! I bet it would be sooo good.”

I concurred. I mean, obviously.

I baked the banana bread simply for the purpose of turning it into french toast – any other reason and that entire thing would be devoured in about 10 minutes. I am not one of “those people” that has banana bread just sitting on the counter, days later. So… as soon as he walked in the door, I nearly mugged my husband and was all “OMG I made the french toast with banana bread like you suggested and it’s sooooo good OMG do you want some I know you do let’s have it for dinner because who needs chicken!”

To which he shakes his head, mail in hand, eyes on some NASCAR magazine and claims “no,  I don’t like banana bread.”


“Ummm… didn’t YOU tell me to make this banana bread french toast? Didn’t you suggest it?

“Well yeah. I thought people would like it… like you. I’m sure it’s really good. I just don’t like banana bread.”

Shoooooooot me.

WHO doesn’t like banana bread?!

I hope not you.

Soo… totally make this. I converted my triple fudge banana bread to a whole wheat banana bread and used that, but it’s not necessary. Use store bought banana bread if you wish. Use banana bread from a box! Use banana bread that’s been sitting on your counter for four days.

Wait – seriously, how has banana bread been sitting on your counter for four days?

Here’s the thing: this is going to work best if the bread has sat a little. I baked mine late in the evening, then let it sit over night without covering. This also helped in the whole I-want-to-consume-the-entire-loaf-immediately predicament because I just made myself go to bed.

Then you can do whatever you want with that french toast.

I mean… you could keep it boring.

Or not.

Banana Bread French Toast

[banana bread recipe from my triple fudge banana bread]

makes one [9×5) loaf 

for bread

2 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup brown sugar

1 large egg

2 teaspoons vanilla extract

4 large bananas, mashed (about 1 1/2 cups)

1/2 cup unsalted butter, melted and cooled

1/4 cup milk

Preheat oven to 350 degrees F. Spray a loaf pan (mine was 9×5) liberally with non-stick spray or grease with butter. In a bowl, mix together flour, salt, cinnamon, nutmeg and baking powder, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter and stir until incorporated. Pour batter into prepared pan and bake for 50-55 minutes, or until center is set and a toothpick inserted comes out clean. Let cool completely – best if cooled overnight.

for french toast using 1/2 loaf (about 6 slices)

3 large eggs

1/2 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

butter for the pan

Slice banana bread to desired thickness. In a bowl, combine eggs, vanilla, cream and cinnamon, whisking until combined. Heat a griddle or large skillet over medium heat and brush with butter.  Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface. Cook until golden and somewhat crispy, about 2 minutes per side. Serve with sliced bananas, fresh whipped cream, syrup and a sprinkle of graham cracker crumbs. For a drizzly chocolate, combine 2 tablespoons chocolate chips and 1/4 teaspoon coconut oil in the microwave for about 45 seconds, mixing once during cooking time, until melty.

I’m going to thank bananas for the rest of my life.