Happy Saturday! As you all know, tomorrow is Easter and that is always a wonderful holiday to celebrate with family and friends! Egg dying and hunting, big family dinners, and for some, various church services, are on the to do list for tomorrow. I won’t lie, I sometimes miss the egg hunting component of Easter and am 100% looking forward to hiding eggs for my future children. I mean, watching little kids run around with baskets in their cute pastel colored outfits is super adorable and fun for the kids and parents. It just is! There is something else that should be on your to do list for tomorrow though: this yummy banana bread french toast for breakfast. This recipe is surprisingly easy, not overly filling, and is easily enjoyed by kids and adults.
There’s another thing I should mention before I dive into the flow of preparing this recipe. You do not have to make french toast with the banana bread. This banana bread is SO GOOD all by itself and can definitely be eaten for breakfast as is. Of course I’m recommending you keep going to achieve the french toast part, but no pressure. 🙂 If you do decide to make this recipe, go ahead and make the banana bread a day earlier than you need it because banana bread always tastes better to me on the second day.
Alright, so let’s go ahead and prep for the banana bread! Make sure you leave out your unsalted butter, eggs, and buttermilk on the counter for around 30 minutes to bring it to room temperature.
Start by preheating your oven to 350°. After the ingredients have sat out, start by creaming the softened butter and granulated sugar for around two minutes on high speed using a stand or hand mixer until light and fluffy. Turn the mixer to low and add the room temperature eggs one at a time until just combined. Add the mashed bananas on low speed until combined. Pour in the room temperature buttermilk and vanilla on low speed, then turn up the speed to medium for around one minute to really bring the flavors together. Don’t be alarmed when the wet ingredients still look broken up like the image below, because that is normal.
In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add it to the wet ingredients while the mixer is running on low until the mixture is just combined. We do not want to over mix here. Add the chopped pecans, white chocolate chips, and dark chocolate chips by gently folding them in. Those three ingredients are what make up the “triple surprise” portion of this yummy banana bread recipe. When you take a bite, you’ll get a hint of each and it’s amazing!
Here’s where things differ based on what pans you have. I have a mini bread loaf pan (makes 8 mini loaves) that I like to use because the loaves are a perfect size for individual portions, gifts, and it decreases the bake time. The size of these loaves are roughly 4.5 x 2 inches. If you use this, grease and lightly flour the pan, scoop the mix equally into each and bake for around 22 minutes. Feel free to check with a toothpick earlier if it looks done. Also, if you think the bread is browning too much on the top, go ahead and loosely cover with foil. When it’s done let cool completely before placing in tightly closed container in order to avoid moisture building up.
*If you decide to use an 8 x 4 or 9 x 5 inch size loaf pan, just know that the bake time will be much longer. Most likely, you will be looking at least 45 minutes in those sizes but just stay on top of checking your bread to be sure.
Congratulations! The “hard” part of the recipe is over. Yes, I am being serious when I say that so now you truly know how easy this recipe is. Whether you are making the french toast the same day you make the bread or the next day, it doesn’t change how you finish off the recipe. Here’s how I sliced my bread for the french toast: grab one of the mini loaves and slice it into forths (I sliced mine “hamburger style”). There’s an example of how I sliced it below. So cute and petite, right? So it is extra great for kids now!
In a flat bottom dish, such as a glass baking dish, whisk together your whole milk, eggs, and vanilla. You need it to be flat because you will be dipping the slices of banana bread into this creamy egg mixture.
PLEASE NOTE: If you don’t have enough guests to use all of the bread and egg/milk mixture for the french toast, you can absolutely only use half and save the other half of bread to just enjoy alone. In fact, that is what I did when I photographed this recipe.
In a large skillet on the stove, turn the heat the medium and add two tablespoons of butter. Once the skillet is heated, dip the two largest surfaces on each slice of banana bread into the egg/milk mixture and place slices in the skillet. I fit roughly 12 slices in my skillet at a time. My slices cooked for around 3 minutes before I flipped them to the other side, where they cooked for another 3 minutes. Keep an eye on them though because you want them nicely toasted, but not burnt. If you do want them burnt, then let me know if it all still comes out okay!
Once both sides are golden, remove from the stove top and drizzle with fresh berries and pure maple syrup. Check that out! Super yummy and way easier than you would think, right?
I hope you all enjoy this recipe and that you have a wonderful Easter! Tell me, what does your family usually prepare for Easter dinner?
Triple Surprise Banana Bread French Toast
Serves: 6-8 people Bread Cook Time: ~22 minutes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 1/2 cups mashed ripe bananas
- 1/3 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
French Toast Mix
- 1 1/2 cups whole milk
- 6 large eggs
- 1/2 teaspoon vanilla extract
- 4 Tablespoons butter, for toasting in skillet
- Preheat oven to 350° and lightly grease and flour mini loaf pan.
- Using a stand or hand mixer, cream together the butter and sugar on high speed until light and fluffy. ~2 minutes
- Turn speed to low and add one egg at a time until combined. Then add mashed bananas until combined.
- With mixer still on low speed, add the buttermilk and vanilla. Turn speed up to medium for 1 minute. Mixture will look broken up (see picture above).
- In a separate bowl, combine flour, salt, baking soda, and cinnamon. With mixer on low speed, add the dry ingredients until combined.
- Fold in pecans, white chocolate chips, and dark chocolate chips.
- Spoon into mini loaves and bake for ~22 minutes. Toothpick will come out clean when done. Remove from oven and allow to cool completely before placing in airtight container.
- Slice each mini loaf into 4 slices, “hamburger style” (view image above).
- Whisk together whole milk, eggs, and vanilla into shallow dish in order to dip slices.
- In a large skillet, turn heat to medium on stove and add butter. Start with the first 2 tablespoons of butter and add more, as needed.
- Once skillet is heated, dip both sides of bread slices in egg/milk mixture and place in skillet. My skillet held around 12 slices. Cook each side for around 2-3 minutes, until nicely toasted but not burnt.
- Remove from skillet and drizzle with maple syrup and berries. Eat fresh out of the skillet!