Banana bread French toast with the works

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This post was created in partnership with Bob's Red Mill.


It is not even remotely surprising that the principle complaint I’ve gotten about Thom’s bangin’ banana bread is how annoying it is to wait for the bananas to turn. There’s no denying that it is really, really annoying but I always do my best to remind people to be patient because IT WILL BE WORTH IT, I PROMISE. Until it was me, waiting on the bananas to turn. The ones I relied on to bring this recipe to life. They didn’t turn until a couple of days ago (literally at the 11th hour) so know that I sympathize and am just annoyed by Thom’s insistence that the bananas *must* be spoiled. But if you’ve made it, I think we can all agree that banana bread made with spoiled bananas > banana bread made with not spoiled bananas. And the same goes for banana bread French toast. Spoiled bananas are not optional, they are 100% necessary.

So by now you all know of my love for Bob’s Red Mill and their coconut sugar. It runs deep (see here, here, and here). If you’ve tried it, you understand. If you haven’t— well, I’d encourage you to get your hands on a bag as fast as you can. I’ve used BRM products in my pantry for damn-near a decade now and my favorite product of theirs - hands down - is their coconut sugar because the quality and flavor of that stuff is truly unparalleled. But there is a downside: it will pretty much ruin you on all sweeteners that aren’t coconut sugar. ¯\ _(ツ)_/¯

Speaking of sugar: one of the things I want to stress is that although this banana bread French toast looks super decadent and tooth-achingly sweet, it is not. It’s actually pretty low in added sugar and a little bit of the syrup goes a long way. I list the syrup as being optional (because I know how much you guys loathe fussy recipes) but it really is not. Just like the spoiled bananas make the banana bread, the coconut sugar syrup makes this banana bread French toast. It takes all of 10 minutes from start to finish (ok, 15 if your stove is slow to bring water to boil) and is super low maintenance. Please make it. You will not be disappointed. If you’re not a coconut sugar convert already, you will be by the time you finish making the syrup (I licked the pan clean). SWEAR IT. <3

PSST! You’ve seen this recipe before. Only last time it was vegan and made with banana bread that did not use spoiled bananas (oops!). So, if you’re doing the vegan thing, feel free to go that route. But maybe use spoiled bananas.

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Notes: The egg mixture is definitely egg-y (how I like it) so if you have a go-to mixture you prefer to use for French toast, have at it. I made the banana bread with Bob’s Red Mill coconut sugar, all-purpose unbleached flour, baking soda, and baking powder. I followed each of the measurements except I increased the baking soda to 1/2 teaspoon (and I didn’t add any of the toppings). I only used half a loaf in this recipe because we eat the other half straight up (and because banana bread French toast leftovers aren’t as good as fresh). If you want to turn an entire loaf into banana bread French toast, double the egg mixture recipe. You can let the bread go stale naturally or you can slice it once it’s cooled then put it on a wire rack overnight; by the next day it’ll be dried out and ready for French toast-ing (fresh bread will fall apart - you’ve been warned).

More recipes using coconut sugar: Salted coconut caramel cream sauce, coconut banoffee pie, and salted chocolate fondue.

This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).

BANANA BREAD FRENCH TOAST WITH THE WORKS

EGG MIXTURE
2 (100g) large brown eggs
1 tablespoon (10g) Bob’s Red Mill
coconut sugar
1/4 cup (55g) non-dairy milk
1 tablespoon (12g) avocado oil
(or any neutral oil)
1/2 teaspoon ground cinnamon

YOU'LL ALSO NEED
1/2 loaf leftover (stale) Thom’s bangin’ banana bread, sliced 1/2” thick (see notes above)
Coconut whipped cream
1-2 ripe bananas, sliced
Coconut sugar syrup, recipe follows
Walnut pieces
(toast them if you’re feeling fancy)
Bob’s Red Mill unsweetened coconut flakes

In a shallow mixing bowl, whisk together the eggs and sugar, followed by the milk, oil, and cinnamon. Set aside.

Heat a large skillet over medium heat. While the pan is heating, line a flat surface with parchment paper then top with a wire rack along with the sliced banana bread and egg mixture. When the pan is ready, reduce the heat to medium-low then dip 3-4 slices of banana bread in the egg mixture (or however many will fit in your pan) and cook on each side for 3-4 minutes, or until darkened. Line on wire rack then repeat the process with the remaining slices.

When you’re ready to eat, top the banana bread French toast with a dollop of coconut whipped cream, bananas, coconut sugar syrup (or maple syrup), walnut pieces, and coconut flakes. Enjoy immediately because leftovers don’t keep well.

Yield: 6-8 slices


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Notes: This syrup isn’t 100% necessary to pair with the banana bread French toast (except it kind of is) but it does take it up about three notches so if you have the time - and the extra coconut sugar - you should make it. If you want to get really fancy, throw in some sea salt flakes and vanilla bean powder once you take it off the heat. TRUST.

COCONUT SUGAR SYRUP

1 cup (160g) Bob’s Red Mill coconut sugar
1/2 cup (50g) water

Add the coconut sugar and water to a small saucepan set over medium heat. Bring to a boil then reduce heat to medium-low, just so the mixture is cooking at a low rumble. Continue cooking until the temperature reaches 220˚F on a candy thermometer, brushing down the sides with a pastry brush and water, as needed (if you don’t do this and do it properly, the syrup may turn gritty). I cooked my coconut sugar syrup for right around 6 minutes but cooking time will vary depending on the size of your saucepan. Remove from heat then stir in sea salt flakes and vanilla bean powder, if desired. Allow the syrup to cool then transfer it to a glass jar for keeps. Will keep refrigerated for a while; probably 3-4 months (maybe longer).

Yield: 1/2 cup


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