Try Paula's Home Cooking recipe for rich banana French toast.
Tags:Banana French Toast Recipe,banana french toast,food network,french toast,How to Make French Toast,paula deen,paulas home cooking
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And we’re going to start. I've just beaten up some eggs. You could actually use any kind of bread, whatever your favorite bread is but I do like to use whole bread so That I can slice it myself. I don’t necessarily like the thickness of bread that you buy that is pre-sliced. So we've gotten our eggs beaten up. All we’re going to do is add a little milk and we’re going to take our bananas and just quickly peel them and mash them up. Then you can use your fork, you can use your hands or you could even use a pastry cutter. Or you could even throw them in a food processor.
But like I said, I love touching my food and feeling of it. I'm going to add just crushed walnuts and we’re going to take some fresh nutmeg. And it makes all the difference in the world. And I normally cook with real butter but I'm going to fry these up today in margarine because margarine has fewer tendencies to burn. So now we’re just going to stuff our sandwiches. So we’re just going to take this and we’re not going to take it to the edge because we’re going become a smashing down.
That looks good enough to eat just like that, doesn’t it? And we’re going to top them with the other piece and we’re going to sit him over here in our egg and milk mixture. And as I said, normally I use butter, but this morning I'm using margarine because I don’t’ want my French toast to burn. I want it to just brown and you can see this one is really, really soaked dumped that egg and milk. I mean, he is licking my hand, he’s like a--it kind of feels like a fish almost like I can’t even hold on to it.
We’re going to cook this on each side for about 2 minutes just long enough for that egg to cook and to get the insides warm and steamy. Now I these are probably ready to turn and they are. I don’t know what I would do without my grandmother’s spatula. You know you just can't find tools like this anymore, I just love it in that it allows me to get down underneath there and I'm going to add just a little bit more butter now ‘cause we don’t want the other sides to dry out.
How delicious does that look? You know, if it’s yellow in then it’ll stick I call everything butter and I think I just said, I was adding a little bit more butter but I really didn’t This is margarine that I'm using because I don’t want it to burn that bread or that delicate egg coating on the outside. So I think these are ready.
Like I said, your family or your friends are going to feel like you’ve really gone to a lot of extra trouble for them and you can say, we didn’t go to any trouble at all just throwing in a couple of ordinary ingredients that you have around your house anyway. So let’s cut into it and see what it looks like. Oh, I bet Elvis would sing for this one. I’ll just dress him up just a little bit. I love powdered sugar with my French toast.
But now for the finale, some of that beautiful honey that I found. Look at the color of the honey on the toast. It’s actually much prettier than dark syrup would be. You know, I can't wait to taste it.