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Banana Bread French Toast

 

 

 

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Banana Bread French Toast

Les Auteurs, Royal Oak, MI
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Banana Bread:
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter,
room temperature
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2)
1 teaspoon fresh lemon juice
1/3 cup milk
1/2 cup chopped pecans

French Toast:
4 large eggs
1/4 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Butter
Maple syrup

For Banana Bread: Preheat oven to 350 degrees F. Generously butter
a 9-by-5-by-3-inch loaf pan. Into a small bowl sift flour, soda and salt.
Using electric mixer cream butter in large bowl until light. Gradually beat
in sugar. Beat in eggs 1 at a time. Add mashed bananas and lemon juice
and beat until well blended. Mix in dry ingredients alternately with milk,
beginning and ending with dry ingredients. Mix in pecans. Pour batter
into prepared pan Bake until tester inserted in center comes out clean,
about 1 hour 20 minutes. Cool in pan on rack 10 minutes. Turn out
onto rack and cool. (Can be prepared 1 day ahead. Wrap tightly and
refrigerate.) Cut bread into 3/4-inch-thick slices.
For French Toast
: Preheat oven to low. Whisk eggs, cream, sugar,
vanilla and spices in large bowl until blended. Melt 1 tablespoon butter
in heavy large skillet over medium heat. Place some bread in batter and
turn to coat thoroughly. Add bread to skillet. Cook until golden brown,
about 3 minutes per side. Transfer to cookie sheet and place in oven to
keep warm. Repeat with remaining bread slices and batter in batches,
adding more butter to skillet as necessary. Serve, passing butter and
maple syrup separately.


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