Banana Foster French Toast on Studio 5

IMG_7240Today I got to make a great new recipe for Studio 5. I love these challenges. And for some reason, sweet breads can be tricky. A few tips when making sweet breads;

1- Don’t over mix the batter. Stir until just combined. And better yet, stir by hand. Using a mixer can over mix the batter, causing a rubbery bread. No one wants that.

2- Leave your bananas or other fruits on the chunky side. I like this texture the best- it also allows you to see what you are eating. And it tastes better.

3- When adding nuts to the recipe, I suggest roasting them first. Bring out more flavor and that enhances your bread. It’s all about what’s on the inside that counts. Roast your nuts, at 350 degrees in a single layer on a baking sheet for 5-8 minutes. Check often to avoid burning.

So let’s get baking! Shall we???

 

 

Banana Bread

1 ¾ cup all purpose flour

½ cup sugar

1 tsp. baking powder

½ tsp. baking soda

Pinch of salt

1 tsp. roasted cinnamon

3 medium ripe bananas (approx. 1 lb.), mashed but chunky

2 eggs, slightly beaten

1 tsp. vanilla extract

¼ cup buttermilk

1 cup roasted pecans or walnuts (optional)

In a small bowl, mix together the dry ingredients; flour, sugar, baking powder and soda, salt and cinnamon. Whisk together. Set aside.

In a separate bowl, mash the bananas, add the eggs, vanilla and buttermilk. Stir until combined.IMG_7242

Gently pour wet ingredients into the dry, bringing together until just mixed. Do not over mix, as it can cause rubbery bread.

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Pour the mixture into a well greased and floured bread pan. Bake at 350 degrees for 50-55 minutes, or a knife comes out clean. Remove from the oven and cool before cutting.

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For the french toast mixture I whisked together:

3 large eggs

1 tsp. rum extract

1 cup whole milk

1 tsp. roasted cinnamon

Slice the banana bread into at least 1/2″ wide slices. Place the bread into the egg/milk mixture and coat both sides well. Place the coated bread into a heated skillet with some butter, or even coconut oil. Brown on both sides, just a few minutes is all it takes. Top with caramel sauce (recipe below) and sliced bananas.
Rum Caramel Sauce

1 cup brown sugar

½ cup butter

Pinch of salt

½ cup heavy whipping cream

1 tsp. rum extract or 1 tbsp dark rum

1 medium banana, peeled and sliced

In a medium sauce pan, cook butter and sugar together for 2-3 minutes. Then add the salt, heavy cream and whisk together. Cook for another 1 minute while stirring constantly. Remove from the heat and add the rum and sliced bananas. Serve over warm banana French toast. Top with whipped cream if desired.

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Happy Baking!

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