This is my current situation.
And I’m not mad about it. My dad love french toast and he loves my grandma’s banana bread.
I’m trying to go all out this year for my favorite guys.
I realized this morning that for the next 3 weeks we have big celebrations happening around here. We have 3 birthdays, Father’s day and the end of school. I’m super excited about summer vacation but I’m also kinda scared. We have so many things to do this summer. We have to visit family, Robotistic camp and the all important BEACH DAYS.
I think grown up on an island has weirdly made me kinda obsessed with visiting the beach. I remember as a kid going to the beach with my Dad before sunrise. He would wake me up super early and dragged me to the beach. I would complain as we walked but he would just joke around. I think he loved the sea more than I did. It was serene. It was mysterious. It was so much fun.
So now that I have kids, I’m trying to be like my Dad. I want them to love the ocean as much as we do. I am so excited about building sand castles and hearing the waves. I love the beach. It is my happy place.
But back to this french toast. Seriously I might never make french toast with regular bread again. This has all the flavor of banana bread with the added crunch from being toasted. I can’t with the feels. I had this for breakfast then I made it again for lunch. No banana bread is safe when I’m around. I won’t be made if you had it for dessert either. I loves the bread!!
Grab the recipe and make it anytime for any meal. Enjoy!
Banana Bread French Toast
- 3 whole Eggs
- 1/4 cup milk
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cardamom
- 4 slices Banana Bread
- Oil for griddle
- 1 tablespoon Salted Butter
- Softened Butter And Maple or Pancake Syrup, For Serving
In a shallow pan, whisk together the eggs, milk, vanilla, cardamom and cinnamon. Set aside.
In a large nonstick skillet or griddle pan, heat the melted butter and oil over medium-low heat.
One by one, dunk the bread in the egg mixture (turning to coat), allow to sit in the liquid for about 20 seconds on each side. Take them out of the egg mixture and allow excess liquid to drain off.
Place them into the skillet or griddle with the butter and let them cook on the first side for 5 minutes, watching closely to make sure they don't burn. If they start to darken too fast, turn the heat down. Turn them over and let them cook for 3 minutes on the other side.
Transfer the pieces to individual plates and serve with butter and syrup. Enjoy!