The first time I ate banana bread was at a small coffee shop in Missoula, Montana. It was a great weekend with a group of friends and of making new friends. It seemed like a strange item on the menu, but I had to try it. After tasting it I wondered why I hadn’t had it before. So delicious.
The good thing about this recipe is that it can be as healthy or decadent as you would like to make it. Banana bread has so many variations. I usually follow this healthier recipe, but with gluten free flour.
Start with your sliced up banana bread. The question I have to ask is…does it have nuts in it? Chocolate chips? I usually add chocolate chips if I have them, which I usually do.
In a dish add 2 eggs, 1/2 cup of milk, and 1 tsp vanilla. Spices are good too. I like to add pumpkin pie spice, but cinnamon and/or nutmeg are also good. Whisk it well.
This can be altered for different diets or occasions. If it’s a special occasion there are recipes that call for some half and half or whipping cream. Or milk can be substituted if needed.
Dip the slice of banana bread into the mixture and flip so that both sides get all of that goodness.
Set the mushy bread onto the grill until nicely brown on both sides.
There are so many delicious topping possibilities. The usually butter and syrup. Peanut Butter. Coconut oil. The world is your oyster. But don’t put oysters on your banana bread french toast. ew.
Breakfast is to be enjoyed! It is the most important meal of the day.