Toast With Banana Topping Recipes

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.

VANILLA BANANA FRENCH TOAST

Steps:

• Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
• Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
• Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

BANANA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

BANANA FRENCH TOAST WITH BANANA COMPOTE AND MAPLE BUTTER

Steps:

• For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.
• Make hole in center of brioche with a long, narrow object, and stuff with banana.
• For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.
• For the maple butter: combine together in a food processor until smooth.
• To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.

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-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.

BANANA CREAM FRENCH TOAST

Steps:

• For topping: combine bananas, orange juice, sugar and lemon juice and cook over medium heat for 5 minutes or until the bananas become very soft.
• With a slotted spoon, transfer bananas to blender.
• Add 1/4 cup of the liquid from the pan and puree until smooth.
• Place in a bowl, cover with plastic wrap and chill until cold (at least 2 hours).
• Just before serving, beat whipping cream in a medium bowl until stiff peaks form.
• Fold banana puree into whipping cream.
• For French toast, whisk together the eggs, milk, cinnamon and vanilla.
• Dip bread slices into egg mixture, coating both sides well.
• Melt butter in skillet or griddle and cook slices over medium heat until golden brown.
• Keep slices in warm oven until all are completed.
• Serve with a generous dollop of banana cream topping and garnish with a few slices of freshly sliced bananas.

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.