Saturday, September 29, 2012

Saturday Bake-fest :: Banana Bread & French Toast

This weekend proved to be a very fun Saturday of Banana bread and French toast making - courtesy of muah! Carb-o-load-a-rama! I love my banana bread recipe - it's super easy and I usually have these few basic ingredients in my cupboard.

Banana Bread ::

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • Prep time: 5 minutes
  • Cook time: 1 hour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Makes one loaf.

I don't recommend cooling the bread like this.
It ended up really smooshed the bread so that it was very compressed down.

French Toast ::

Now, french toast has to be one of the easiest things to make. I don't have a recipe - usually I just wing it. First things first, find some great bread that you love and that will absorb the egg mix.  My favorite is texas toast, but today we had this great loaf on-hand and it worked out pretty well.

For my egg mix I use an egg per person with a little water. I also add some cinnamon, nutmeg and vanilla. The secret I've found is patience; cook just under medium so you can cook slow so that the bread cooks through and isn't soggy. It also helps so you don't burn it.

For topping I had some fresh strawberries. After cutting them all, I mash half of them with a fork in a blow until they are mutilated. Then I add the rest that are in chunks. It makes a great and flavorful not to mention colorful topping. No sugar is needed because I also topped with this great agave maple syrup I bought at Trader Joe's.

So pretty - let's eat!

Bon appetit!

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