Cherry Banana Toast Recipes

EASY BAKED BANANA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

CHOCOLATE-CHERRY BANANA BREAD

Steps:

• In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. , In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHERRY-BANANA BREAD

Steps:

• Heat oven to 350°F.
• Drain maraschino cherries, reserving 2 Tbsp. juice. Cut cherries into quarters; set aside. Combine next 3 ingredients.
• Mix eggs, butter, sugar and reserved cherry juice in medium bowl until blended. Add bananas; mix well. Add flour mixture; stir just until moistened. Stir in cherries and nuts.
• Pour into 9-inch square baking pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove to wire rack. Cool completely.

CHERRY BANANA DESSERT

Steps:

• Slice banana into 10 even slices.
• Mix banana slices and cherries evenly in serving bowl with spoon.
• (Be careful! You don't want to smash the fruit.) Garnish the fruit with the whipped topping.
• (Whipped topping in a pressurized can is recommended to make the dessert look nicer.) If you want to make this dessert before the meal and have it ready to pull out after dinner, add a few drops of lemon juice to the bananas to keep them from getting brown and keep the dessert in the refrigerator.

COCONUT BANANA FRENCH TOAST

Steps:

• For the spiced butter: Put the butter in a small bowl. Add the agave, cinnamon, ginger and nutmeg and mash with a spoon until smooth. Transfer to a ramekin.
• For the raspberry sauce: Add the jam and lemon juice to a small skillet and cook over low heat until melted and bubbling around the edges, 1 to 2 minutes. Keep warm or reheat before serving.
• For the French toast: Combine 3/4 cup of the toasted coconut, the coconut milk, agave, millet flour, cinnamon, ginger, nutmeg, salt and banana in a blender. Blend on high until very smooth. Pour into a baking dish.
• Heat a large nonstick skillet or griddle over medium heat. Brush with oil. Soak the challah in the batter, 15 to 30 seconds per side (to wet it, but don't saturate it). Add to the skillet and cook until caramelized on the bottom, about 2 minutes. Flip and cook the second side, about 2 minutes more.
• Serve the French toast with the spiced butter and raspberry sauce, garnish with fresh raspberries and the remaining 1/4 cup toasted coconut.

TOAST WITH BANANA TOPPING

Steps:

• Spread butter onto whole wheat bread.
• Heat bread slices in a grill pan over low heat until golden brown, 1 to 2 minutes per side.
• Cut each grilled slice into 4 pieces. Top with sweetened condensed milk and banana slices.

CHERRY-GRANOLA FRENCH TOAST STICKS

Steps:

• For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. , Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.

CHERRY-BANANA TOAST

Steps:

• Combine 1/2 cup water, the cherries, honey, cloves, ginger and cinnamon in a small saucepan set over high heat; bring to a boil and immediately reduce to a simmer. Cook until most of the liquid is absorbed, 10 to 12 minutes. Add salt to taste. Discard the cinnamon and ginger.
• Spread half of the almond butter on each piece of toast and top each with half of the cherry compote. Arrange the banana slices on top. Enjoy!