Bananas.org - Saint Michael's Alley Banana French Toast

Posted on Facebook by a friend:

Recipes — Cooking Ideas — SFGate Food & Wine

Make the banana bread at least one day ahead. Note that only half of the loaf will be used for the French toast.
Ingredients:

Banana Bread:
2 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
French Toast:
2 eggs
1/3 cup heavy cream
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
Butter for frying
Real maple syrup, or sliced strawberries and whipped cream

Instructions:

Position rack in middle of oven; preheat oven to 350 degrees. Liberally grease a standard-size (about 9 x 5 x 3-inch) loaf pan.
Beat the eggs with an electric mixer. Add the bananas, buttermilk, oil and vanilla; blend well.
Sift together the flour, sugar, baking powder, baking soda and salt. Add the flour mixture to the banana-egg mixture and mix by hand until well blended.
Spoon the batter into the prepared pan. Bake for 50 minutes to 1 hour, until a skewer comes out clean when inserted into the center of the loaf. Place the pan on a rack to cool for 10 minutes, then turn the loaf out onto the rack to cool completely. Wrap in plastic wrap.
For the French toast: Whisk together the eggs, cream, vanilla and nutmeg.
Cut 8 slices, each about 1/2 inch thick, from the banana bread loaf. This is about half of the loaf; reserve the remainder for another use. Soak each slice in the egg-cream mixture for about 1 minute. Fry in a little butter in a heavy skillet or on a griddle until both sides are nicely browned.
Serve on warm plates topped with maple syrup, or sliced strawberries and lightly sweetened whipped cream.

Nutrition Information:

PER SERVING: 445 calories, 9 g protein, 48 g carbohydrate, 24 g fat (10 g saturated), 202 mg cholesterol, 529 mg sodium, 2 g fiber.

Course: Breakfast
Yields: Serves 4
Occasion: Easter

Comment from a reader:
by dlefemd
Louisiana

This is how I always made my french toast, this is an old creole recipe from Louisiana, my mother and my grandmother made it this way that is why I never understood just the egg and milk recipe. You don't even need syrup, just a good cup of coffee and the kids coco made with real hersey's coco.