BANANA BREAD FRENCH TOAST
Overripe bananas? Make an extra loaf of banana bread so you can transform it into this easy French toast.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
BAKED BANANA MACADAMIA FRENCH TOAST
Baked Banana Macadamia French Toast with cream cheese filling and pure maple syrup is prepared the day before, soaked over night, and served in the morning.
Provided by Krissy Allori
Categories Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- Grease six (6 ounce) ramekins with butter. Place in baking dish (I used two round cake pans).
- Place half the bread in the ramekins.
- Top the bread with banana, macadamia nuts, and cream cheese, dividing evenly between each dish.
- Cover with remaining bread.
- In separate bowl, whisk eggs, half and half, vanilla and maple syrup until well combined. Slowly pour over each ramekin, dividing the liquid mixture evenly between each dish. You might have a small amount of liquid left over, but try to get as much as possible into the ramekins.
- Cover baking dish(es) tightly with plastic wrap, weigh down with a heavy plate to smash the bread into the liquid, and refrigerate over night. Note: some of the liquid will spill out into the baking dish the ramekins are placed in.
- Preheat oven to 325 degrees F.
- If any of the liquid mixture spilled over, remove the ramekins from the baking dish and carefully pour anything that spilled back into the ramekins. Return ramekins to baking dish.
- Bake in preheated oven for 45 minutes or until golden brown.
- To serve, top with additional maple syrup or dust with powdered sugar.
Nutrition Facts : Calories 468 kcal, Carbohydrate 46 g, Protein 13 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 150 mg, Sodium 406 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
EASY BANANA FRENCH TOAST
This is a simple and quick way to use those still good but aesthetically non-pleasing week-old bananas. I like to use a less dense, lighter bread with this recipe, like normal sandwich bread.
Provided by TheDangerChef
Categories Breakfast
Time 15m
Yield 6 slices
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 31, Sodium 139.8, Carbohydrate 17.3, Fiber 1.2, Sugar 3.5, Protein 3.2
MACADAMIA FRENCH TOAST
Beverly Ellis of McKenzie, Tennessee shared this appetizing eye-opener. Flavored with orange juice and nutmeg, this nutty French toast bake is perfect for overnight company because it's assembled a day ahead.
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Arrange bread slices in a greased 13x9-in. baking dish. In a bowl, whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until blended; pour over bread. Cover and refrigerate for 8 hours or overnight., Pour butter into a 15x10x1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake, uncovered, at 400° for 20-25 minutes or until bread is golden brown. Dust with confectioners' sugar and serve with syrup if desired.
Nutrition Facts : Calories 393 calories, Fat 22g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 520mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
MACADAMIA-BANANA FRENCH TOAST
Australia "The macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity." (Wikipedia) From: https://macadamias.org/
Provided by MomLuvs6
Categories Breakfast
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees.
- Butter well 2 large baking sheets.
- In blender or food processor add one banana, milk, half the chopped nuts, vanilla and cinnamon, blend until well mixed.
- Pour into large, shallow dish.
- Dip bread slices into mixture until well absorbed on both sides.
- Arrange on well-buttered baking sheets. Bake until golden. About 5 minutes.
- To serve, slice diagonally and dust with powdered sugar. Top with remaining sliced banana and chopped nuts.
Nutrition Facts : Calories 493.6, Fat 29, SaturatedFat 6.6, Cholesterol 194.5, Sodium 367.2, Carbohydrate 43.6, Fiber 7.6, Sugar 11.9, Protein 18.3
BANANA MACADAMIA NUT BREAD
Make and share this Banana Macadamia Nut Bread recipe from Food.com.
Provided by Rita1652
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Grease and flour a loaf pan.
- In a bowl, mix butter and sugar until creamy.
- In a separate bowl combine flour, baking powder and salt.
- Blend dry ingredients with creamed butter/sugar mixture.
- Add mashed bananas, eggs and nuts.
- Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.
MACADAMIA NUT FRENCH TOAST
Another great holiday tradition from my MIL, Linda. We always have this on Christmas morning since it can be made ahead and just popped in the oven while you are opening presents. I think it's yummy!
Provided by FCR Gal
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients, stirring well.
- Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish.
- Pour egg mixture over bread slices.
- Cover and refrigerate 8 hours or overnight, turning bread once.
- The next morning, pour butter into a 15x10x1 jellyroll pan.
- Place bread slices in a single layer in pan.
- Bake at 400 for 10 minutes.
- Sprinkle with nuts and bake an additional 10 minutes.
- Garnish with powdered sugar and/or nutmeg.
- Serve with maple syrup if desired.
Nutrition Facts : Calories 499.1, Fat 34.4, SaturatedFat 16.1, Cholesterol 180.2, Sodium 527.1, Carbohydrate 38.7, Fiber 2.4, Sugar 11.8, Protein 10.3
COCONUT MACADAMIA NUT FRENCH TOAST
Make and share this Coconut Macadamia Nut French Toast recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine coconut, cornflake crumbs and macadamia nuts in shallow dish; set aside.
- Mix eggs and milk in medium bowl with wire whisk until well blended.
- Heat griddle over medium heat.
- Grease with oil or cooking spray.
- Dip (do not soak) bread slices in egg mixture, one or two at a time, coating both sides evenly.
- Press one side of dipped bread into coconut mixture.
- Cook coconut side of bread first until golden brown, taking care not to scorch coconut.
- Turn; cook other side until golden brown and egg is set.
- Repeat with remaining bread slices.
- Serve with warm maple syrup or whipped cream, if desired.
Nutrition Facts : Calories 468.2, Fat 38.2, SaturatedFat 18.7, Cholesterol 380.5, Sodium 231.2, Carbohydrate 17, Fiber 5.1, Sugar 3.4, Protein 17.8
BANANA MACADAMIA MUFFINS
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
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