Or: betcha wish you had breakfast at my house.
I wanted to try the new Cooking Light banana bread recipe. But the old Cooking Light banana bread recipe was my standby. I used to make this recipe so often, I almost had it memorized. I sent it to DR-sis every semester during finals in a care package. (Once she started getting a paycheck, I decided she can make her own bread.)
So, I had to make both banana bread recipes. At once. To tell which was better.
I’ll cut to the chase and tell you that the old recipe is still my fave. Add a little extra banana and vanilla though, and I like to use half whole wheat flour.
On to the present: we have a ton of banana bread. I had the idea to channel my father-in-law and turn this into french toast. But with coconut. So here goes:
Coconut-crusted banana bread french toast with caramelized bananas
-Like a bunch of banana bread. I mean, are you hungry or what?
-1/2 cup unsweetened shredded coconut (I have only found this at Whole Foods)
-about 2 T brown sugar
-Oil or butter (I highly recommend coconut oil, but canola will work too)
Get a pan or griddle warming at medium heat. Crack your two eggs in a shallow bowl and whisk. In another bowl, add your coconut.
Slice your banana bread about 1/2 – 3/4 inch thick. Dip each side in the eggs and then into the coconut.
Add oil or butter to the griddle and let it get hot. Add the coconut-crusted bread to the hot griddle and cook for about 4 minutes per side. Meanwhile, cut the banana into circles and coat the pieces in a little brown sugar. Add them to the griddle.
Serve with syrup!
The Huz says: “This is better than anything I’ve had at Toast“. Yipee!