Banana Bread French Toast

I have your Sunday brunch recipe right here.

I’m sorry, but you’re going to have to ditch those pancake recipes temporarily. (Especially because I just tried a sweet potato pancake recipe last night that reminded me why I don’t eat pancakes 24/7. Sometimes they suck. This one had zero sweetness, was sogged with sweet potato mush and were all around floppy and disappointing.)

So, my banana bread bake off has yielded some awesome loaves and some not so hot loaves. None of them have really come close to the ideal living in my head, but the good thing about having a an overabundance of banana bread in your household is that you are forced to use it for things other than a constant snacking source.

Things like this:

Banana bread french toast.

Just…be careful.

Normally, I eat banana bread by the slice.

But with this battered, crisp-exteriored, tender-interiored incarnation of banana bread, I may or may not have taken down three slices out of the above stack. It’s just so easy to devour an entire stack, one plush forkful at a time.

And this was about five minutes after–well, remember that puffy pancake extravaganza?  I was literally mid-bite when I was all, “ERIK! I know what to do with the rest of that banana bread!”

So then…ten minutes later, this was on the table:

And from there, it promptly disappeared into our stomachs.

Notes: We had about 1/3 loaf of banana bread to use up for french toast, which we sliced on the thinner side. The egg wash that is described below was the perfect amount to coat all the slices, but will vary depending on  how thick you slice your loaf. If you are making an entire loaf, I would recommending tripling the recipe.

Banana Bread French Toast
Inspired by How Sweet It Is

Makes 6 slices

6 slices of banana bread
1 egg
3 tablespoons milk (I used Almond Breeze)
1/4 teaspoon vanilla
liberal sprinklings of cinnamon

Heat lightly greased pan over medium heat. Whisk egg, milk, vanilla and cinnamon together. Dunk each slice of banana bread in the egg mixture, making sure all sides are completely coated. Place in greased pan and fry until golden and crispy, about 2 minutes per side.

Serve with: syrup, agave, honey, jam, chocolate chips, whipped cream, thawed frozen raspberries, fruit, etc. We ate these doused in peanut butter and strawberry jam with a generous drizzle of honey. A-MAZING.

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