French Toast Bananas

French Toast Bananas are a crazy delicious breakfast treat. Bananas, soaked in traditional egg batter, are cooked slowly in a skillet until caramelized on the outside and custard-like inside. Sprinkle with powdered sugar and maple syrup and you have a mighty impressive breakfast! 

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I’m obsessed with French Toast.

You didn’t know this about me. It’s kind of my dirty little secret.

For me, it was that food that I craved with a vengeance when I would get a little too snockered in college. This is hysterical, if you know me. Me, the woman who can’t even drink a whole glass of wine now without getting an embarrassing case of the giggles. So, yes, I had some fun in college. Just a little. Anyways, in college I’d drink too much wine and then my best friend Hannah and I would start salivating over the foods we HAD to have at that very moment: mine was French Toast and hers was chicken nuggets. So we usually ended up with nothing because we could never agree.

Fast forward.

Yes, it is a food I am secretly obsessed with. Does that mean I’m up in the middle of then night flipping French Toast on the skillet? Praying for my husband to go out of town so I can drown myself in it? Going to brunch and drinking mimosas and stuffing my gob with fancy versions of it?

Not quite. I have a terrible habit of playing the deprivation game with the things I love most, which I don’t recommend. So I’m one of those people that can tell you: “OMG I love that with all my heart!;” and you’d be like: “so you eat it every chance you get?;” and I reply: “um I think I had it last maybe 5 years ago?

Whomp whomp.

Yeah, I hate me too.

Anyways, so I’ve had these French Toast Bananas in my brain FOR-EVVVV-ER, Sand Lot style.  The thought that I could get that bruleed outside and custardy inside, sweet and vanilla-y with a hint of cinnamon, just churned round and round in my brain. So, I finally made them and they are a GAZILLION times better than I could’ve dreamed!

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To me, these are the ultimate!

And, honestly, when you look at it, you’re eating eggs and fruit for breakfast. Um, totally healthy. Pour on the maple syrup! You totally deserve it!

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When the bananas are cooked, they develop a custard-like interior with a slightly crisped exterior, just like French Toast…or crème brulee! Yes!

Cooking them slowly over lower heat is much better than trying to rush it over high heat. The sugars from the bananas will burn too quickly and become bitter if you try to rush them. Um, yuck.

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Don’t forget to sprinkle on the powdered sugar and then the maple syrup! You know those are the best parts of French Toast! 

French Toast Bananas
French Toast Bananas are a crazy, delicious, bread-free way to enjoy all the flavors of French Toast! Bananas caramelize and develop a vanilla-cinnamon crust and a custard interior when they're cooked after soaking in a traditional egg batter. Serve them plain with powdered sugar and syrup or as an accompaniment to yogurt, pancakes, or whatever you please.
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Ingredients
  1. 2 eggs
  2. 2 Tbs. almond milk
  3. 1 tsp. vanilla extract
  4. ¼ tsp. cinnamon
  5. pinch of sea salt
  6. Bananas (4-6 whole bananas)
  7. Coconut oil, for cooking
Instructions
  1. In a shallow dish, large enough to rest an entire banana in, whisk together the eggs, milk, vanilla, cinnamon and salt. Set aside.
  2. Carefully use a paring knife to slice your bananas in half, length-wise. Only slice the bananas you are going to immediately use, peeling them and slicing them as you cook.
  3. With a fork, carefully and shallowly prick the banana halves a few times down the center of the banana (to allow a bit more of the egg mixture to soak in). Place the banana halves in your egg mixture, wait 3-5 minutes, then flip them. While they’re soaking, start preheating your skillet.
  4. In a skillet over medium-low heat, place 1-2 tsp. of coconut oil. After the oil is melted, swirl it around so it coats the pan. Place the soaked banana halves on the skillet. Cook for 3-5 minutes per side, letting them get golden brown, but not letting them burn. Flip and cook the other side.
  5. Continue this process (soak, flip, soak, cook) until all of your bananas are prepared (make sure to wipe your skillet clean and re-oil it between batches).
  6. Serve immediately while warm. Sprinkle with powdered sugar, maple syrup and fresh berries if you’d like! They’d be wonderful dolloped with a bit of yogurt too.
Notes
  1. I’d highly recommend using a very large pancake skillet so you can cook all or most of your bananas at once. Otherwise, your bananas may get cold by the time you finish!
  2. You didn’t hear it from me, but these breakfast French Toast Bananas would make a killer pancake topping, ice cream topping, yogurt companion…the possibilities are endless.
Treats With a Twist http://www.treatswithatwist.com/wp/

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