Upside Down Banana Walnut French Toast Recipes

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CARAMEL UPSIDE-DOWN FRENCH TOAST



Caramel Upside-Down French Toast image

A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs, slightly beaten
1/4 cup Original Bisquick™ mix
3/4 cup milk
3/4 teaspoon ground cinnamon
10 slices (1 inch thick) French bread
1/3 cup butter
1/3 cup packed brown sugar
Fresh berries, banana slices, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
  • Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
  • Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 14 g, TransFat 0 g

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST



Upside-Down Banana-Walnut French Toast image

Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 10

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Powdered sugar, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
  • Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g

UPSIDE DOWN BANANA WALNUT FRENCH TOAST



Upside Down Banana Walnut French Toast image

This is definitely more like dessert than a breakfast treat. Of course, my gang can eat it any time of day! It just oozes yumminess!

Provided by Lisa Myrick

Categories     Other Breakfast

Time 1h10m

Number Of Ingredients 9

1-1/2 c packed brown sugar
1 stick butter, melted
1/4 c corn syrup
1/2 c chopped walnuts
3 medium bananas, sliced
16 oz loaf of firm cinnamon bread (unfrosted kind), heels removed
6 eggs
1-1/2 c milk
1 tsp vanilla extract

Steps:

  • 1. Grease a 9 x 13 glass baking dish with shortening. In a large bowl, stir together brown sugar, butter, corn syrup, and walnuts until smooth. Gently stir in bananas. Spoon into prepared baking dish.
  • 2. Arrange 2 layers of cinnamon bread slices on banana mixture, tearing bread to fit if necessary.
  • 3. In a medium bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  • 4. Heat oven to 325. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted in the center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving.

UPSIDE DOWN BANANA WALNUT FRENCH TOAST RECIPE - (4.3/5)



Upside Down Banana Walnut French Toast Recipe - (4.3/5) image

Provided by á-17861

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1-pound) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Powdered sugar, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish. Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed. In a medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.

BANANA-NUT FRENCH TOAST SANDWICHES



Banana-Nut French Toast Sandwiches image

For a heartier take on banana-nut bread, spread a mixture of bananas, brown sugar, and walnuts between slices of golden brioche before battering and frying. Line up the resulting French toast sandwiches on a large platter, and top with the remaining warm banana mixture before serving for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13

1 1/2 cups walnut halves
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 ripe but firm bananas, peeled and cut into 1/4-inch rounds
1 1/2 cups packed dark-brown sugar
12 slices of bread, (1/2 inch thick), such as brioche or challah, preferably day old
8 tablespoons (1 stick) unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
  • Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
  • Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
  • Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
  • Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

BLUEBERRY UPSIDE-DOWN BANANA NUT BREAD



Blueberry Upside-Down Banana Nut Bread image

Delicious banana bread that tastes fantastic with plain Greek yogurt.

Provided by Kailey W.

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 13

½ cup canola oil
⅓ cup cold water
3 eggs
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
¼ cup chopped pecans
1 pint fresh blueberries
¼ cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 374.9 mg, Sugar 26.6 g

UPSIDE-DOWN ORANGE FRENCH TOAST



Upside-Down Orange French Toast image

I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup butter, melted
1/2 cup sugar
1/4 cup chopped pecans
2 tablespoons grated orange zest
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 ounces cream cheese, softened
8 large eggs
1 cup orange juice
1 tablespoon orange liqueur, optional
1/2 teaspoon butter flavoring

Steps:

  • Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,

Nutrition Facts : Calories 517 calories, Fat 33g fat (16g saturated fat), Cholesterol 343mg cholesterol, Sodium 470mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 14g protein.

UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST



Upside-Down Banana-Walnut French Toast image

From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.

Provided by Julie Bs Hive

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups packed brown sugar
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup corn syrup
1/2 cup chopped walnuts
3 medium bananas, sliced
1 loaf sliced unfrosted firm cinnamon-swirl bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
  • Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.

Nutrition Facts : Calories 366.1, Fat 17.5, SaturatedFat 8, Cholesterol 156.4, Sodium 138.8, Carbohydrate 48.9, Fiber 1.3, Sugar 38.6, Protein 6.3

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