Banana French Toast With Banana Compote And Maple Butter Recipes

BANANA BREAD FRENCH TOAST WITH PEANUT BUTTER MOUSSE

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the cream, milk, nutmeg and eggs in a bowl. Working in batches, soak the banana bread slices in the mixture.
• Heat a skillet or griddle over medium heat with a bit of the butter. Cook a batch of the banana bread slices until browned, 4 to 5 minutes per side. Transfer to the oven to keep warm. Cook the remaining slices, adding more butter as needed.
• Cut the bananas into oblique slices, place on a baking sheet and coat with the sugar. Brulee them with a kitchen torch or under a broiler (or leave raw if you do not have a torch or broiler).
• Arrange the French toast on plates, top with a quenelle (oval-shaped scoop) of the Peanut Butter Mousse, spread the bruleed bananas about, grate chocolate over the top of it all and serve with a side of the warm Cinnamon Maple Syrup.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper.
• In a stand mixer with the paddle attachment, cream the sugar and butter until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions.
• Combine the banana, buttermilk and vanilla in a bowl. Sift together the flour, baking soda, cinnamon, salt and cloves in a second bowl. Add half of the flour mixture to the butter mixture and paddle just to combine. Scrape down the sides and then add the buttermilk and banana mixture. Scrape down again, and add the remaining flour until just combined uniformly.
• Pour the batter into the prepared loaf pan and bake on the center rack until a toothpick inserted in the loaf comes out clean, 50 minutes to an hour, depending on your oven. Let cool for about 10 minutes, then remove from the pan to cool completely.
• Whisk the cream to medium peaks and set aside.
• In a stand mixer with the paddle attachment, cream together the cream cheese, peanut butter, sugar, salt and vanilla, scraping down the sides of the bowl halfway, until the mixture is uniform, about 5 minutes. Fold the whipped cream into the peanut butter mixture, a third at a time. Refrigerate until ready to use.
• Blacken the cinnamon a bit on a gas burner.
• Put the maple syrup in a pan and heat until warm. Remove from the heat, add the blackened cinnamon sticks and let steep in the syrup for 20 minutes.

BANANA FRENCH TOAST

Steps:

• In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
• Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
• Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve.

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.

FRENCH TOAST STUFFED WITH BANANA & MAPLE SYRUP

Steps:

• Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
• Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
• In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.

BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP

Steps:

• In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
• When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
• Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
• Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
• In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

EASY BANANA FRENCH TOAST

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.