Banana French Toast

Here’s a little reminder that you really can have a terrific breakfast *any* morning – not just on the weekends.  Banana French Toast from the October 2006 issue of Everyday Food is made with ingredients that most people have on hand, and it’s ready in only 10 minutes if you preheat your pan or griddle while you throw together the egg mixture.  This recipe serves two people, so just double it and prepare for an extra round on the griddle if you’re cooking for four.

First, I put my griddle over medium heat.  In a shallow bowl, I whisked together 1/2 cup of milk, 1 egg, 1 tablespoon of light brown sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt.  When my griddle was warm, I added 1/2 tablespoon of butter, pushing it around with the tip of a spatula to coat the surface of the pan.

I dipped 4 slices of whole-wheat sandwich bread in the egg mixture, one at a time, and placed them on the warm griddle.  The recipe said to cook the slices for 2 minutes on each side or until golden brown; mine actually needed 3 – 4 minutes on each side.  (There’s nothing worse than soggy French toast!)

While the French toast cooked, I sliced 1 banana into 1/4-inch rounds.  I put 2 slices of French toast on each plate and then topped them with maple syrup and banana rounds.

This was ridiculously simple but really delicious.  I especially loved the cinnamon and banana flavors, along with the way the brown sugar caramelized just a bit on the outside of the bread slices.  If you have 10 minutes in the morning, why settle for cereal when you can have this?

TIPS:  Wait until your pan or griddle is nice and hot before you add the butter.  If you add it too early, the butter will melt and begin to brown long before it’s time to add the dipped bread slices.

Recipe link: Banana French Toast

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