Grilled Banana ‘Bread’ French Toast


Author Notes: 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

Serves: 2
Prep time: 40 min
Cook time: 20 min

Ingredients

  • 3/4 cup banana puree, from 2 small (frozen, then roasted) bananas
  • 1 - 2 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 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

Directions

  1. Combine the banana puree with milk, egg, vanilla extract, spices and salt. Using a fork, whisk/mix well to combine
  2. Heat up a grill pan till hot, then gently grease with brown butter
  3. 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
  4. I have dreams one day of serving this with a banana caramel, some lemony mousse and homemade candied hibiscus flowers in ginger syrup

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