Wednesday, July 22, 2020

Banana Bread French Toast, Candied Walnuts and Banana Brûlée | 法式香蕉蛋糕西多士

Overripe bananas? Make banana bread. Bored of plain banana bread? Make banana bread French toast! For the longest time, banana bread is the obvious solution to an over-abundance of bananas that may have past their retail prime, but now, there is a very real reason to make a loaf with all intents and purposes.

The first time I've had banana bread French toast was at a little cafe in the suburbs of Brisbane, Australia. The thick, golden, battered slice came topped with a generous scoop of house-made ice-cream and a crunchy nut streusel then drizzled with local honey. One bite and the rest was history. I swore this would go on the menu were I to open up a cafe one day. Even if that does not happen eventually, the fantasy lives on.

As banana bread is already naturally sweet, no additional sugar is necessary in the milk and egg batter
Brunch just got sexier: treat yourself to a heavenly brunch with this French toast with a scrumptious twist!
Switching up regular toast with banana bread adds a scrumptious twist to this weekend brunch classic. The tender, moist cake makes a wonderful canvas that soaks up the milk and egg batter, seamlessly marrying the aroma of sweet banana with the warmth of cinnamon and vanilla. It is simply heavenly pan-fried in a generous dose of butter. Now, one could opt to stop right there with just French toast with perhaps a drizzle of maple syrup, a light dusting of confectioners sugar, or a side of fresh berries. But as they say, go big or go home - why not take this up another notch?

As banana bread has a relative high moisture content, you may find that it never quite crisps up as much as stale bread when making French toast. It gives us all the more reason to pair banana bread French toast with additional toppings that bestows just that extra va-va-voom it needs.

Think sticky candied walnuts that adds an irresistible crunch and toasty flavor; and torched banana that brings a delicate smokiness to the palate.

Banana bread French toast just went from sexy to sensational. And if that still doesn't suffice? Make it a-la-mode: top it all with a generous scoop of vanilla ice-cream. And if that still doesn't do the trick? Give it a drizzle of dark rum. That, I believe, should hit it out the ball park.

Torching not only takes away the raw edge in the banana, but also adds a tantalizing smokiness to the ensemble

Now, this may not be your typical low-calorie brunch. But let's face it - no one's exactly thinking of going on a diet when making French toast. Rather, I say, why not make each French toast count?

To make this banana bread French toast, you will need to first make banana bread. Get the recipe here (day-old banana bread is even better!):
Classic Banana Bread

Ingredients: Servings for 2
Banana Bread French Toast
4 slices banana bread, sliced 1-inch thick
1 egg
1/4 cup whole milk
Drizzle of vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter

Quick Candied Walnuts
A palmful of walnuts (approx. 25g)
Drizzle of vegetable oil
1 teaspoon brown sugar
1 teaspoon honey

Banana Brûlée
1 ripe but firm banana
Brown sugar

Banana Bread French Toast
Whisk the egg, milk, cinnamon and vanilla extract in a shallow dish. Dip the banana bread slices into the egg mixture, coating both sides and let soak for 1 minute on each side. Heat butter in a large skillet over medium heat. Add the banana bread slices to the skillet and cook until golden, about 2 to 3 minutes per side. Repeat with remaining slices.

Quick Candied Walnuts
Preheat oven to 220°C/425°F. Coat walnuts with oil, brown sugar, and honey. Transfer nuts to a parchment-lined baking sheet and roast for 7-8 minutes until golden and bubbling. Keep an eye on them once you smell the fragrance of roasted nuts as they burn quickly. Remove from oven and let cool to form the crunchy glaze.

Banana Brûlée
Choose firm, just-ripe bananas so they don't fall apart. Slice bananas into half-inch coins. Arrange on a heat-proof dish and sprinkle brown sugar liberally over the surfaces. Use butane torch to brûlée, moving the flame evenly back and forth over the sugar coating until caramelized.

Stack banana bread French toast and scatter candied nuts and torched banana over the top. Finish with a drizzle of honey or maple syrup and some fresh berries on the side. For an extra decadent treat, add a generous scoop of vanilla ice-cream. Bon appétit!

What's your favorite topping on a French toast?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

【 法式香蕉蛋糕西多士 】

香蕉蛋糕                     4 件,各 1 寸厚(食譜按此
雞蛋                             1 隻
鮮奶                             60 毫升
雲尼拿香油                少量
肉桂粉                        1/4 茶匙
牛油                            15 克

核桃                              25 克
菜油                              少量
黃糖                              1 茶匙
蜂蜜                              1 茶匙             

香蕉                              1 隻
黃糖                              少量

1. 雞蛋、鮮奶、肉桂粉和雲尼拿香油加入打勻,放入淺碟中。
2. 香蕉蛋糕浸入蛋液中,每面浸約一分鐘,直至徹底吸滿蛋液。
3. 牛油放入平底鑊中煮溶,放入蛋液香蕉蛋糕,以中火半煎炸至兩面金黃,盛起

1. 預熱焗爐至 220°C / 425°F。核桃跟油、黃糖和蜂蜜拌勻。
2. 轉放在鋪了烘培紙的焗盤上,焗約 7-8 分鐘。烘好取出晾凉。

1. 選用剛熟而不軟身的香蕉,切成半寸厚的圓片,鋪在耐熱的器皿上。
2. 撒上黃糖,以火槍燒至糖分融化。


What's your favorite topping on a French toast?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!


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