Tag Archives: banana

French Toast- Bananas Foster Stlye

16 Apr

This is NOT a low-calorie breakfast. However, it contains fruit, so therefore you only have to feel slightly guilty about eating it! It is so good we ate it ALL before I even had time to snap a photo!

The recipe claims to feed six, but whomever has the self-control to eat only ONE piece of french toast should be nominated for sainthood. I would say this feeds two hungry adults. (At the beginning of my marriage I used to be slightly embarrassed that I can eat the same amount as my 40lbs heavier husband, but now I own it- especially when it comes to something as tasty as this french toast!)

Recipe From Steamy Kitchen
Serves 2

French toast:
3 large whole eggs
3 large egg yolks (keep the egg whites for a frittata)
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) your favorite bread (I used French, you can also use brioche or challah bread)
3 tablespoons (ish) unsalted butter

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices

Instructions:

  1. Soak the bread: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. While the bread is socking up this wonderful-ness…
  2. Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you cook the French toast.
  3. Cook the French toast: Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. (keep the already cooked pieces on a baking sheet in the oven at 250)
  4. Add the bananas: Add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce.
  5. Enjoy without guilt. Maybe even plan to go to the gym later OR realize your time would be better spent making another batch of these for dinner!

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National Hazelnut Cake Day

1 Jun

I like big bundts and I cannot lie….

Especially banana and nutella bundts. Nutella is a delicious hazelnut spread that is a serious peanut butter competitor. The smooth mix of hazelnuts, milk and a hint of coco powder is a PERFECT match for a sweet banana….I’ll give you a moment. YUM. I have been in love with the nutella and banana flavor combination since my visit to Paris and experiencing the infamous nutella and banana crepes made by a lovely Italian man in his street cart. I guess they are only infamous to my mom and sister… and to my dad because he paid for us to eat multiple crepes per day while silently shaking his head at our indulgence!

This cake takes no time to throw together, but let me warn you it takes even less time to accidentally have 4 slices…. for breakfast.

Ingredients
Recipe adapted from Baking and Books

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature.
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (room temperature if possible)
  • About 4 medium roasted bananas
  • 1 cup sweetened coconut milk*
  • 2 cups nutella (separated)
  • 1/2 cup heavy cream or half and half

*If you do not have coconut milk on hand, do not worry! Regular milk can be substituted, just make sure you add an additional 1/2  cup sugar!

Instructions:

Preheat oven to 350. Place the bananas, un-peeled, onto a cookie sheet lined with foil and place in the oven for 15 minutes. This will roast the bananas enhancing their delicious flavor! I checked my bananas and turned them over halfway through the baking time. While the bananas are roasting, make sure to really grease your bundt pan! I use the butter wrappers from the room temperature butter I am about to use in the cake batter! Rub those wrappers all around inside the bunt pan, this will ensure your bundt comes out in one beautiful piece!

Once the bananas are black and soft to the touch remove them from the oven. I used kitchen scissors to carefully (because I am impatient and they were still very hot) to slit open the bananas so I could scoop out their insides into a measuring cup! If you are more patient and can wait until they have cooled further, you can cut one tip of the banana and squeeze the roasted banana into a measuring cup (like toothpaste). You will need about 1 1/2-2 cups roasted banana.

Next, combine flour, baking soda and salt in a medium bowl and whisk to combine. Then, in a stand mixer on high-speed (or with a hand mixer) cream butter and sugar until light and fluffy (about 5 minutes). Reduce the speed to low, and add the eggs one at a time and then the vanilla and banana (make sure the banana is not piping hot, you do not want to cook the eggs) and mix until combined. Add half of the flour mixture, stir until jut combined, then add the coconut milk mix until incorporated and add the remainder of the flour stirring until just combined.

Put one cup of nutella in a bowl and stir to soften, it will be easier to spoon over the batter if you have warmed it a bit. Pour half of the banana batter into the bunt pan. Then, use a spoon to put dollops of the nutella batter in the center f the banana batter (this will get melty and bake into the banana cake batter, so no need for it to look pretty at this point). After you have spooned the nutella over the batter add the remaining banana cake batter and cover the nutella. Place in the oven for 50-60 minutes. Check the bundt halfway through cooking time to ensure the top is not getting too brown, if it is place a piece of foil over the cake!

While the cake is cooling (you have to let it rest in the pan 10 minutes before attempting to take it out) prepare the nutella ganache! Place 1 cup of nutella in a sauce pan on low and whisk in 1/2 cup of heavy cream (or half and half). Once the nutella and cream combine and have a “pourable” consistency, it is ready. Carefully take the bunt out of the pan (I turn mine upside down on a cake platter). Slowly pour the ganache on top of the bundt, trying not to lick up any of the ganache you “accidentally” spill on a spoon… I poured 3/4 of the mixture on the bundt and saved the rest for people to spoon over their individual slices! (it works best if you are patient enough for the bundt to cool off before adding the ganache, but will work just fine if you cannot wait!) Enjoy!

This is what happens when you are left alone with this cake….

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