Centennial House Bed & Breakfast

Recipe

Cathy's Banana Bread French Toast: Breakfast-Brunch

Servings: 4

Prep time:1hr. 20 m.

Ingredients:

  • 5 tablespoons Butter

  • 1/2 cup Granulated Sugar

  • 1/2 cup Light Brown Sugar

  • 1 Large Egg

  • 2 Egg Whites

  • 1 teaspoon Vanilla extract

  • 1 1/2 cups Mashed ripe banana

  • 1 3/4 cups All-purpose flour

  • 1 teaspoon Baking Soda

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Baking Powder

  • 1/3 cup Crushed Pineapple

  • 1/4 teaspoon Ground Ginger

  • 1/2 cup Buttermilk

Step 1:

Preheat oven to 350 degrees. Spray bottom of 9x5x3-inch loaf pan with non-stick cooking spray.

Step 2:

In a large bowl, beat butter on medium speed until light and fluffy. Add granulated sugar and brown sugar and continue to beat well. Add egg, egg whites, ginger and vanilla and beat until well-blended. Add mashed bananas and crushed pineapple and beat on high speed for about 30 seconds.

Step 3:

In a medium bowl, combine flour, baking soda, salt and baking powder. Add flour mixture to banana mixture by alternating with buttermilk until well-blended.

Step 4:

Pour into prepared pan and bake 1 hr., 15 mins. Cool and cut into slices as preferred. Yields about six thick slices and eight thinner slices. Lay in your favorite French Toast batter just long enough to coat both sides and grill until lightly browned on outside and heated through on inside. Serve with warm maple syrup and maybe a dollop of whipped cream.

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