Yesterday I made some banana bread to use up some bananas that were very ripe. There seems to be some kind of banana strike going on in my house. LOL!. The only difference, or change I made, in the recipe that I made yesterday was that I omitted the nuts (Jon can’t eat them with braces) and I used Carol’s Sorghum Mix (listed in this post) as my GF flour mix.
Jon had been asking for French Toast, so instead of using the sandwich bread, I thought that the banana bread would make an excellent French Toast. Here is what I did:
Banana Bread French Toast (1 serving)
1 egg, beaten with a smidgen of milk (I like the word smidgen, don’t you?)
Dash of vanilla
Dash of cinnamon
3 thinner slices of banana bread
Pam (spray your pan)
1. Pam your pan and heat over medium heat for a minute or 2, just to warm up.
2. Dip banana bread in egg mixture (don’t forget to stir in the vanilla & cinnamon….I didn’t make it real clear above that you need to do that. ;) )
3. Place in pan and leave alone until the one side is browned up. Don’t mess with it a whole lot, it will fall apart if you don’t leave it alone. Once browned, flip and cook on the other side.
4. Arrange on plate and add your favorite toppings. Jon likes chocolate chips & syrup (He likes Aunt Jemima, and it is GF; I prefer real maple syrup). This would be good with sliced bananas, strawberries, powdered sugar….I could go on & on.
Jon declared this A.M.A.Z.I.N.G! He likes it better this way than the way I usually make it (with Pamela’s GF Sandwich Bread). He has asked for it again tomorrow AM! LOL! I think I might be able to make that happen for him.