Banana bread French toast, two ways

Banana bread French toast

It’s 5AM and it’s snowing, again. And I’m far less excited than I thought I would be considering I stayed up until 9PM last night (I haven’t stayed up past 8 since we got back) (!!!!!), checking the radar every five minutes to ensure that the snow was, indeed, creeping our way. I promised about a half dozen of you (and a few of my real-life pals) that last night would be the night I’d finally start watching that British baking show everyone has been raving about, but I regret to inform you I was so focused on keeping my eyes open until 9PM that watching a show on the thing that puts me to sleep wasn’t an option. I did, however, manage to put the finishing touches on a dark chocolate + coconut peppermint patty recipe (!) and I finally found time to put away the laundry that had been hanging on the drying rack for a solid four days before Thom decided to do his and throw mine all over the bed, forcing me to be a responsible human and hang it in the closet (though I contemplated being an irresponsible human and throwing it all in a pile on the floor). So I’d say it was a semi-successful evening, regardless of that promise being broken.

I’m happy to report that Thom is, as you gathered from above, well enough to do his own laundry (thanks for all the well wishes, by the way). And leave the house to go sit in big, dark rooms and watch new movie releases from the comfort of an oversized recliner. He says it’s to give me space but you and I both know it’s because the dude is going batshit crazy with me incessantly interrupting games of Fallout 3 (or worse, afternoon naps) to take his temperature and make sure he guzzles an entire glass of water. Which probably seems a tad overbearing but, in my defense, dengue is no joke. And since recovery depends on how well you support the body while it’s infected, I kind of feel like it’s my responsibility to ensure his body is getting everything it needs to kick this thing and kick it for good. And while it is a lot of pressure – so much pressure that I’ve lost sleep and my appetite and maybe a little sliver of my sanity – I’d do it for the rest of my life, if I had to. Partly because I know he’d do it for me, but mostly because my Oma taught me that that’s what you do when people you love get sick. You take one for the team and go above and beyond and try like hell to minimize their pain, even if it means you’re going to be an unrecognizable version of yourself, for a little while.

And then, if you’re me, you also make them what appears to be a special breakfast and force them to put on a nice shirt and eat it at the table so you can – wait for it – get photos for your blog (insert flushed-face emoji). Not my proudest moment but it’s not like he was met with semi-gelatinous chia pudding or boring lazy lady porridge (both of which I love, FYI), so I don’t feel too bad. Besides, since Thom’s a veteran and today is Veteran’s Day (and I need to dig myself out of that hole that appeared to be filled with ulterior motives), I’m going to make him banana bread French toast and let him eat it from the comfort of our bed. And I’m not going to give any shits about the possibility of syrup stains all over our clean sheets.

Because that’s what you do when people you love get sick.

One-bowl banana nut breadUntitled#SHELFIEBanana bread French toastBanana bread French toastCoconut whip and Califia FarmsBanana bread French toastBanana bread French toastAll the toppingsBanana bread French toastBanana bread French toastBanana bread French toast

Notes: To use cold almondmilk, straight from the fridge, swap the coconut oil with your favorite neutral-flavored oil. If you try to use cold almondmilk and coconut oil, it’ll cause the oil to harden and you’ll have to start all over. Which isn’t fun. I prefer the banana mixture when making banana bread French toast, but if you want something that’s not overly banana flavored, go with the flour mixture option (which is especially handy if you’re not using banana bread to make the French toast). This French toast is perfectly crisp on the outside and cakey on the inside, but if you prefer French toast that’s on the dry, less cakey side, use bread that’s at least few days old and cut the pieces into 1/4-1/2″ thick slices. You can also make banana bread waffles in your waffle maker, if you’re into that sort of thing.

PS – If you’re looking at this post and thinking BUT ASHLAE. RASPBERRIES AREN’T IN SEASON. Driscoll’s raspberries actually have a second peak season in October + November which means I’ll be eating alllllll the fresh raspberries until the end of the month. And you should, too.
PPS – Because refrigerators vary in coolness, I figured out the temperature your fridge needs to be to produce perfect coconut whipped cream (and have added the proper notes to the original post).

This post is sponsored by Califia Farms, maker of my favorite non-GMO almondmilk (amongst other delicious beverages). All opinions are my own, and I think Califia rules.

BANANA BREAD FRENCH TOAST, TWO WAYS

Banana mixture (option 1)
1 medium (100g) extra ripe banana
1 tablespoon (5g) flax meal
1/2 teaspoon ground cinnamon

1 tablespoon (10g) refined coconut oil, melted (but not hot)
1/2 cup (115g) Califia farms unsweetened vanilla almondmilk, room temperature

Flour mixture (option 2)
2 tablespoons (16g) white whole wheat flour
2 tablespoons (10g) flax meal
1 tablespoon (10g) cane sugar
1/2 teaspoon ground cinnamon
1 tablespoon (10g) refined coconut oil
, melted (but not hot)
3/4 cup (170g) Califia Farms unsweetened vanilla almondmilk, room temperature

You’ll also need
1 loaf banana nut bread (minus the nuts), sliced about 1″ thick
1-2 batches coconut whipped cream
Ripe bananas, thinly sliced
Fresh raspberries
Pecan pieces
Unsweetened flaked coconut
Good quality maple syrup

Option 1: In a small mixing bowl, use the back of a fork to mash the heck out of the banana until very few clumps remain (this will take a few minutes), then mix in the flax meal and cinnamon. Stir in the coconut oil followed by the almond milk, and mix just until combined. Set aside.

OR

Option 2: In a small mixing bowl, whisk together the flour, flax meal, sugar, and cinnamon. Create a well in the center and pour in the oil and half of the almondmilk and whisk until no clumps remain. Stir in remaining almondmilk. Set aside.


Heat a large skillet or griddle over medium-low heat. Line the banana bread slices up on a cutting board, large baking sheet, or other flat surface lined with parchment paper. Spoon about one teaspoon of the mixture (banana or flour, whichever you’re using) over the back of each piece of banana bread and spread to cover the surface, making sure not to let it run down the sides. Flip the slices of banana bread and repeat the spreading process. Spray the preheated pan with oil and line with as many pieces of soaked banana bread as will fit. Cook on each side for 2-3 minutes then transfer to a wire rack. If cooking the banana bread french toast in small batches, line a baking sheet with a wire rack and place it inside a 200˚F oven. As the pieces finish cooking, put them in the oven to keep warm.

When you’re ready to serve, pile the pieces with a spoonful of coconut whipped cream, and a combination of sliced bananas, raspberries, shaved chocolate, pecan pieces, flaked coconut, and/or pure maple syrup. And any other toppings your belly desires.

Yield: 10-14 slices

And then there were seconds. Because why the hell not.

SECONDSBanana bread French toast

32 Comments

  • Reply Becky 11 November 2015 at 7:18 AM

    Love the idea of putting bananas in the batter! I’ve made zucchini bread fresh toast before in a similar way. Thanks for the ideas!

  • Reply Linn 11 November 2015 at 7:37 AM

    These photos are just amazing. All of them! I think all the photos at your blog are beautiful but this time I think it’s even better than usual.

  • Reply Katrina 11 November 2015 at 7:38 AM

    A banana bread french toast eaten from the comfort of ones bed sounds pretty darn special to me! You have one lucky veteran to hang out with today :) But of course, he deserves it! I think I’d go with option 1 for this. I’ve made French toast out of banana bread before but never with extra mashed banana on top! Annnnd it’s baked! Really loving the sounds of this friend. So good!

  • Reply Kimiko 11 November 2015 at 7:54 AM

    Uhhh YUM. Looks so delicious!

  • Reply Mary 11 November 2015 at 10:57 AM

    I love toasted cake, it’s really delicious! I want to try your recipe :)

  • Reply cynthia 11 November 2015 at 11:28 AM

    OH NO dengue fever!! I’m so behind, I just read your last post and this one — ahhh, so so sorry, you guys :( But I can’t think of anything better to nurse Thom back to health and pay tribute to him on this special day than this phenomenal banana bread French toast (and that peanut stew, too!) Hip hip for Thom and also for you, for your TLC and this French toast <3

  • Reply Kate 11 November 2015 at 11:38 AM

    He’s sure lucky to have you. This banana French toast sounds phenomenal!

  • Reply Chrissy 11 November 2015 at 11:42 AM

    So much prettier with the berries. And you are SUCH a nice wife….what ulterior motives?

  • Reply Rebecca @ simply-rebecca 11 November 2015 at 12:16 PM

    I was up late watching the radar too! Too bad it’s all melted already. Glad to know Thom is feeling better! (Recipe looks delicious as well.)

  • Reply Amy B in Portland 11 November 2015 at 1:36 PM

    The french toast looks awesome. What strikes me the most is the way you capture the amazing light in your home. Glad Thom is on the mend and outta the house! Thank you Ashlae!

  • Reply Abby 11 November 2015 at 3:09 PM

    I don’t know how I missed that Thom has dengue. I got it a couple of years ago while I was in Thailand and it was by far the most awful I’ve ever felt in my life. I had it for five weeks and I only wish I had someone as good as you around to take care of me! Good job on pushing fluids and keeping a close eye on his condition. Both of those will be key to his recovery but you obviously know that by now. Here’s to a speedy recovery, Veterans Day, and this delicious French toast. I’ve got a few bananas rotting on the counter so take a guess at what I’ll be doing this weekend. :) xx

  • Reply kathryn @ The Scratch Artist 11 November 2015 at 4:43 PM

    First, I am so glad Thom is feeling better. That must have been really scary. I am just like you. When someone I love isn’t well I go into overdrive, it’s exhausting and stressful and pretty horrible, but I don’t know any other way…
    Second, banana bread french toast! GENIUSSSSS! I have to do this ASAP.
    Third, whenever I am too lazy to fold laundry I always throw it on the bed. That way I “can’t” go to bed without folding it. Great minds think alike I guess haha!

  • Reply Harriet 12 November 2015 at 12:26 AM

    Stop making me drool over my computer, OK?

    I’ve been staying in temporary accommodation (holler, Airbnb!) for the past few months while travelling, and I am SO excited to get into a kitchen I can bake in. This recipe has gone to the top of my list, tied for first place with chocolate chip cookies.

  • Reply Heather 12 November 2015 at 5:04 AM

    I drove to three different grocery stores last night in search of ripe bananas. Thankfully I found some but they did need a little extra help from the oven (have you used that trick?). Honestly, I almost like oven ripened bananas better than naturally ripened. No wait time and no nats. Anyway! I made a double batch of your banana bread and it is mere hours away from getting turned into banana bread French toast. It’s like Christmas morning. In November.

    I hope Thom feels better soon!

    • Reply Ashlae 21 November 2015 at 6:59 AM

      Hi Heather –

      I have used the oven trick – and it definitely works in a pinch – but I prefer to let those suckers naturally ripen. :) Happy you’re loving the French toast! Sending Thom your well wishes.. thanks. <3

  • Reply Ksenia @ At the Immigrant's Table 12 November 2015 at 5:37 AM

    This is the best way to celebrate snow and getting better and being newlyweds and, well, just life. Lovely work!

  • Reply Nicole @ Young, Broke and Hungry 12 November 2015 at 10:21 AM

    Im glad Thom is on the upwards spiral to being healthy again. This banana bread french toast is making me wish I had anything but oatmeal in the pantry. I want a comforting breakfast instead like this recipe.

  • Reply Alli G. 12 November 2015 at 10:31 AM

    What a magical morning. I just love your space and when you give us little glimpses into your life. Such beauty. GET WELL SOON THOM!!!!!!!

    Ps: Your wedding was stunning. That dress, the location, the cake. All of it! Mega mega love.

  • Reply Jennifer Farley 12 November 2015 at 12:09 PM

    I’m glad to read that Thom is feeling better (though I’ll admit to being lost in my own universe and not realizing anything was wrong). There’s nothing more stressful to me than when Jeff, my husband, is ill. It’s a helpless feeling. I think that’s when cooking and baking can really become an extra source of comfort, both for them and for us. He’s lucky to have you!

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  • Reply Emily 13 November 2015 at 12:32 PM

    First, your banana bread looks totally perfect and lovely and I have no idea how you managed to save it for french toast. :) Second, but I do love the idea of banana bread french toast, especially your vegan version! Third, coming to the table was completely worth it because you got BEAUTIFUL photos. And fourth, I cannot wait for your dark chocolate and coconut peppermint patty recipe!

  • Reply Erin M. 13 November 2015 at 4:23 PM

    These pictures are gorgeous! Now I’m craving banana bread!

  • Reply genevieve @ gratitude & greens 14 November 2015 at 6:32 PM

    Lucky Thom! Happy Veterans Day to him and I hope he’s back to feeling 110% soon! Sidenote: on most days I am not a responsible human being and let my laundry hang on the rack for a week until I *really* need clothes that are on the rack, ha. Super excited to make this banana bread french toast <3

  • Reply Susannah (Lemon and Coconut) 15 November 2015 at 4:06 PM

    How lovely to go to bed so early and to get up so early, I’m like a big kid I just can’t make myself It’s very ridiculous actually. Love to hear your laundry story and that I’m not the only one who does it! Our laundry is not a smoothly running system, and all too often ends with the cat finding a way to sit on it. Bastard. xx

  • Reply Jayme | holly & flora 16 November 2015 at 11:30 AM

    First of all, from my phone, at least, I love the new look of your site!! Please also give Thom a big, fat hug for a} getting well and b} for his service. I hope you both enjoyed a happy Veterans Day. ‘Bout the tip on combining cold things with coconut oil: yep, I’ve done that before, and it’s so frustrating!! It hasn’t happened again. ;-) You will have to come over and get your cat fix by folding laundry with little Kazu. I have a big pile on the floor right now, which had been there for almost five days, and she has made it her new bed. Time for a re-wash. Smh…. XO!!

  • Reply Elizabeth 17 November 2015 at 9:18 AM

    om nom nom! and the new blog layout is so fresh and so clean!

  • Reply kayla 17 November 2015 at 11:22 AM

    please fix your social media sharing button for pinterest!

    • Reply Ashlae 18 November 2015 at 6:32 AM

      Hi Kayla –

      Sorry, still working out a few kinks on this end. The Pinterest share button was acting wonky so it’s been removed. If you hover over your favorite image, you can pin it to the appropriate board.

  • Reply Lyndsay // Coco Cake Land 18 November 2015 at 9:16 PM

    Hehe! Love them. I also like the RASPBERRY ALERT STILL IN SEASON-Y CAPS reminder. I have been told by many to watch this British baking show that’s all the rage, too – WHY haven’t I started it yet??? I keep forgetting. Also: love your watery lovely logo! XO

  • Reply Maja 19 November 2015 at 4:59 AM

    You people have THE cosiest house ever, and we WILL have to visit and eat all the healthy and happy snack food. Also, so good to hear that Thom is on the mend. Maarten is in India atm, so hoping DF is not a souvenir he’ll bring back too…
    Love you guys!

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