Toast With Banana Topping Food

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 250°F.
• In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.
• In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

PASSIONATE FRENCH TOAST WITH BANANA TOPPING

Steps:

• In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.

BANANA FRENCH TOAST

Steps:

• In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
• Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
• Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

PEANUT BUTTER & BANANA ON TOAST

Steps:

• Toast bread and slice banana. Layer banana on one slice of toast and dust with cinnamon. Spread the second slice with peanut butter, then sandwich the two together and eat straight away.

BANANA STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• In a large heavy skillet, melt the butter over medium heat. Add the 2 Tbsp sugar and water and stir until the sugar dissolves. Continue, stirring until the mixture is foamy, about 2 minutes.
• Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
• Transfer to a small bowl and let cool. The bananas can be prepared up to 4 hours ahead.
• Cover and refrigerate for up to 4 hours.
• Preheat oven to 350°F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket. divide the banana mixture equally among the pockets in the bread.
• In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. Whisk until blended.
• Pour into a large glass baking dish. Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
• Put the almonds in a shallow bowl. Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
• Place the bread on a large insulated baking sheet or two stacked baking sheets.
• To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. Add the butter and rub it in with your fingertips until moist clumps form.
• Sprinkle the topping over the bread.
• Bake until the topping is golden brown and the filling is hot, about 25 minutes.
• If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. To reheat, place the foil packages on a baking sheet in a preheated 350°F oven and bake for 15 to 20 minutes. Transfer the toast to warm plates and serve hot, with Maple syrup.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
• Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes.
• Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.).
• Preheat oven to 350°F
• Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.
• Divide banana mixture equally among pockets in bread.
• Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish.
• Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl.
• Carefully remove bread from egg mixture and coat both sides with almonds.
• Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
• Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25-30 minutes. Transfer toast to plates. Serve hot with maple syrup.

EASY BANANA FRENCH TOAST

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.