Easybananafrenchtoast Recipes

Steps:

• Place all ingredients except bread in a blender and mix well.
• Pour batter into a shallow dish.
• Dip each bread slice into batter for several seconds, coating both sides.
• Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm.
• Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven.
• Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts.

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

Steps:

• 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. Dust with confectioners' sugar just before serving, if desired.

Steps:

• Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop the walnuts coarsely.
• Whisk together the eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine the bananas, dark brown sugar, and walnuts in another bowl; set aside. Lay out 6 slices of bread on the work surface. Top each slice with 1/3 cup banana mixture. Top with the remaining bread slices; press gently to seal the sandwiches.
• Place the sandwiches in a shallow baking dish (or 2 dishes) large enough to hold them in a single layer. Pour the egg mixture over the bread, and soak 10 minutes. Carefully turn the sandwiches over, and soak 10 minutes more, or until the bread is soaked through.
• Reduce the oven temperature to 250°F. Place a wire rack on a baking sheet; set aside. Heat the remaining banana mixture in a small skillet over medium-low heat until the sugar is melted and the bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to the wire rack, and place in the oven while cooking the remaining sandwiches. Wipe out the skillet, and repeat with the remaining butter, oil, and bread. Keep in the oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.