French toast. It’s what’s for breakfast.
It had been a restless night. I drank far too much tea yesterday to ward off the chills, and the caffeine coursing through my veins, coupled with the lyrics of Oscar the Grouch’s song “I Love Trash” (Nick’s new favorite song on Sesame Street Musical Celebration) coursing through my brain had me tossing and turning.
So it was time to get up, get to the kitchen (Nick on hip), and start making French toast.
Most mornings, I am not a big breakfast kind of woman. A smoothie, a muffin, a bowl of cereal, some fruit, and/or some yogurt (almost always yes to yogurt—I have an obsession with the stuff and will write about it another time). So if the desire does strike to eat something hearty, I don’t put up a fight (and this morning, I didn’t).
I have the same feelings about French toast as I do other toast, especially when it comes to the bread. Others may demand challah, others Sunbeam, and many insist it’s brioche or bust.
But I’m of the mindset that a soak in lightly sweetened batter works miracles on most any and all bread, including whole grain varieties, as made evident by my recipe today.
This French toast is a departure in that, instead of eggs, the bread slices are coated in a batter made from overripe bananas; a great option for using up the brown bananas in the kitchen, plus I can attest that children love it! It tastes like banana bread except it comes together in a matter of minutes!
The monster that is my appetite has been silenced for now; I am going to use the fortification to conquer mount laundry!
- 1-1/3 cups nondairy milk (e.g., almond, hemp, soy)
- ½ cup mashed, very ripe banana (about 1 large)
- 2 teaspoons flaxseed meal
- ¼ teaspoon ground cinnamon
- 4 slices multigrain bread (preferably somewhat thick)
- Optional Toppings: Maple syrup, sliced bananas (plain or sautéed), toasted chopped pecans, nut butter, honey
- Place the first 4 ingredients in a blender or food processor; blend until smooth. Pour into a shallow dish or pie pan. Let stand for 5 minutes.
- Heat a griddle or large skillet to medium heat; lightly grease or spray.
- Dip the slices of bread into the banana batter, turning over and pressing down to submerge and absorb the batter. Place slices on griddle or in skillet.
- Cook for 2 to 4 minutes on each side or until bottom side is a deep golden brown; flip over with a spatula and cook 2 to 4 minutes until other side is golden brown as well.
- Serve hot with any or all toppings you desire!