A craving for banana bread, low energy, leftover bananas and voila - a mix, flavoured with vanilla, ground cardamom and cinnamon powder and joy oh joy.
I often store ripening bananas in the freezer when I can't use them all up. And then I bake them on high heat in their skins for 15 - 20 minutes at 180 deg C. Once cool, I remove from the skins (which I discard) and make puree bases for banana bread mostly.
I also like to cut my own slices off a sweet, soft (brioche-type but eggless) white loaf for my perfect thickness, about an inch. My children prefer to use baguettes and some friends, brioche.
If you like soft-centred french toast, soak the bread for longer than my quick dip. Note that the kind of bread you use will determine the end results. —Kitchen Butterfly
banana puree, from 2 small (frozen, then roasted) bananas
1 - 2 tablespoons
Pinch of ground cardamom
Pinch of salt
Flaked almonds, to crust (optional)
Brown butter or vegetable oil for the pan
3 - 4
Thick slices of stale bread, crusts cut off and halved however you like
In This Recipe
Combine the banana puree with milk, egg, vanilla extract, spices and salt. Using a fork, whisk/mix well to combine
Heat up a grill pan till hot, then gently grease with brown butter
Dip bread, one by one into the dipped in the banana-egg mixture. Then place in the pan and sprinkle almond flakes. Flip over after 2 - 3 minutes when the underside is golden and sprinkle more almonds. Cook that side till done, then set on the sides and cook till ready
I have dreams one day of serving this with a banana caramel, some lemony mousse and homemade candied hibiscus flowers in ginger syrup