I made you some french toast. On St. Patrick’s day. Yeah, it doesn’t make sense to me either. I was going to dye it green to make it semi-St. Patrick’s day related, but then I thought it would look too gross and I wouldn’t eat it. And then I started laughing because when was the last time I turned down food? Exactly.
Actually, saying that I made you some french toast is kind of a complete and total lie. I made myself some french toast and THEN decided mid-bite it was the most delicious thing I’ve had in a while, so I decided to share. You were kind of an after thought. I’m sorry. Ok, not really, but apologizing is the right thing to do. Just like asking someone how they’re doing or accepting the terms and conditions before you install something. I mean, does anyone really care? Hey, just sayin’.
There’s a blogger known as Jessica-something (I’m not very good with names. And really, I’m not sure her first name is even Jessica…) and she runs a blog called How Sweet It Is. Is it pathetic that I could name all of the recipes she’s made the past month, but I just had to look up the actual name of the blog and I’m too lazy to look to make sure her name actually is Jessica? Actually, don’t answer that question. Anyway, I’m pretty sure she’s a supernatural being. Her food looks too fantastic to be of this world. Either that or she’s some weird Greek god. Maybe she’s Medusa…? That actually would be pretty cool, but I’m getting off topic here. I can’t focus to save my life. Unless the thing I’m focusing on is food. ANYWAY.
Jessica/Medusa made Banana Bread French Toast a few weeks back and I blame her for my one-track mind as of late. And that one track consists of “BANANA BREAD FRENCH TOAST.” Surprise? Yes, it’s been in the forefront of my noggin so much it deserves to be in all caps. I apologize for making you shout in your head when you read it. Again, I’m not really sorry. *sigh* I really need to stop apologizing and then telling you my apology was a lie. It kind of defeats the purpose. Long story short, I finally got off my lazy hindquarters and made some banana bread french toast. And lemme tell ya, it was delicious.
Beyond delicious. From now on I’m going to make banana bread every Friday night so I can use it to make french toast Saturday morning. Yeah, it’s that good. Life doesn’t get much better than some bacon, a piece of warm banana bread french toast, and some orange juice. Well, unless I was eating it on the beach with Joseph Gordon-Levitt. True story, bro.
Banana Bread French Toast
Adapted from How Sweet It Is. But the banana bread recipe is mine.
For the bread:
8 tablespoons (1 stick) butter, at room temperature
3/4 cup sugar
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour (I usually leave out the whole wheat flour and just use 2 cups of regular or gluten-free flour, but I’m sure it’s “healthier” with the whole wheat stuff…)
3 over-ripe bananas, mashed
1 teaspoon vanilla
Preheat oven to 350 F. Grease a 9x5x3″ bread pan.
In a large bowl, cream butter and sugar until light and fluffy, and then resist the urge to eat all of it. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flours, baking soda, and salt together, and add to the butter/sugar mixture, mixing well.
Fold in bananas and vanilla.
Pour mixture into bread pan, and bake for 50-60 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
For the french toast using 1/2 of a loaf of banana bread (about 6 big slices):
1/3 cup milk
1 teaspoon vanilla extract
dash of cinnamon
In a bowl, combine eggs, milk, vanilla, and cinnamon, whisking until combined.
Dip each slice of bread into the egg mixture, coating both sides. Place on a heated griddle that has been brushed with butter. Cook for about 2 minutes on each side. Enjoy.