Even though 2020 was a bust of a year, there were some really great things that came out of it for our family. We grew closer together, in proximity and in relationships, we’ve learned a lot of patience, or maybe our patience was tested to its brim every single day. I also learned a new love of food photography that I’m continuing to learn and grow in. We’ve enjoyed the slow pace instead of running to activity after activity. I also grew in appreciation for teachers, and I’m so incredibly grateful my kids get to attend in person.
Last year was also a great year for some wonderful memes and a lot of time browsing the internet. I saw a few places where people were saying they had just learned that you could make French Toast with banana bread. Say, what?! I didn’t know that little gem of information either.
When I saw that, I made a mental note to make french toast the next time I made banana bread. Well, when I whipped up my grandmother’s Banana Bread recipe, I knew it was the perfect texture for french toast. Since that recipe makes a thick, dense bread, I knew that soaking up an egg mixture would go over really well.
Oh.my.heavens. Guys, this is delicious! It’s definitely a breakfast that should be saved for a hearty weekend breakfast. It’s rich and heavy, and so delightful served with fresh bananas, nuts, and real maple syrup.
Banana Bread French Toast
- Sliced Banana Bread, I prefer using this recipe
- 3 eggs
- 1 1/2 cups milk
- 1 tsp. vanilla
- 2 TBS sugar
- 1 tsp. cinnamon
- Optional: bananas and chopped pecans
In a large bowl or pan, combine the eggs, milk, vanilla, sugar, and cinnamon. Whisk together until combined. Dip slices of banana bread into the mixture, making sure to coat each side. Cook on a skillet until each side is golden brown. Serve with syrup, bananas, and nuts.