|White Chocolate-Banana Bread French Toast |
with Salted-Caramel Sauce & Caramelized Bananas
For the White Chocolate-Banana Bread:
1C + 2/3C AP Flour
1t Baking Soda
1C + 2T Sugar
½C Vegetable Oil
3 ½ Ripe Bananas, Mashed
2T Sour Cream
1C White Chocolate Chips
For the Batter:
For the Salted-Caramel Bananas:
1 Ripe Banana, Sliced into Rounds
½C Salted Caramel Sauce*
For the French Toast:
4 Slices White Chocolate-Banana Bread, Thick Cut
French Toast Batter
½C Salted-Caramel Bananas
1 Spoon Fresh Whipped Cream
Butter, For Frying
1. To make the Banana Bread: First, sift together flour, baking soda, cinnamon, sugar, and salt. In a separate bowl, beat together the eggs and sugar, until light and fluffy. Then, beat in the sour cream and vanilla. Add the flour mixture slowly until incorporated. Next drizzle in the vegetable oil. In a small bowl, mash the bananas until it is a mushy. Fold in the mashed bananas into the other mixture, followed by folding in the white chocolate chips. Line a pan with tin foil and spray with Pam. Bake at 350 for about an hour, depending on the heat of your oven. Let the bread cool completely before cutting. Slice into thick slices (to your liking) and place on a baking sheet to let the bread become stale overnight.
2. The next morning, retrieve your stale banana bread slices. Make your batter for the French toast by whisking together the eggs, milk, vanilla, cinnamon, salt, and honey. Dip the slices of banana bread in the batter, making sure they are coated and let soak for about 5 minutes.
3. Bring a sauté pan up to medium-high heat with about a tablespoon of butter for each slice in the pan. Fry the slices of bread in the butter, about 2-3 minutes on each side, until golden brown. Once all of the slices have been browned, put them on a baking sheet and keep them warm in an oven (about 300).
4. Meanwhile, make the caramel sauce. In the same sauté pan, fry the banana rounds until golden brown. Add the salted-caramel sauce to caramelized bananas, and cook until melted.
5. Now you need to assemble the French toast. Start off by drizzling the salted-caramel sauce on the plate, then stack one slice of toast, drizzle more sauce, another slice, and top with more sauce and the caramelized bananas. I like to top mine off with some fresh, whipped cream, but it’s really up to you on how you serve it.
6. Serve immediately and enjoy!
*I still had some of the salted-caramel sauce left over, so we decided to use that instead of maple syrup. But if you want to top it with something else, go for it!