Best Banana Nut French Toast Recipes

BANANA-NUT FRENCH TOAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
• Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
• Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
• Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

BANANA-NUT FRENCH TOAST

Steps:

• Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop the walnuts coarsely.
• Whisk together the eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine the bananas, dark brown sugar, and walnuts in another bowl; set aside. Lay out 6 slices of bread on the work surface. Top each slice with 1/3 cup banana mixture. Top with the remaining bread slices; press gently to seal the sandwiches.
• Place the sandwiches in a shallow baking dish (or 2 dishes) large enough to hold them in a single layer. Pour the egg mixture over the bread, and soak 10 minutes. Carefully turn the sandwiches over, and soak 10 minutes more, or until the bread is soaked through.
• Reduce the oven temperature to 250°F. Place a wire rack on a baking sheet; set aside. Heat the remaining banana mixture in a small skillet over medium-low heat until the sugar is melted and the bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to the wire rack, and place in the oven while cooking the remaining sandwiches. Wipe out the skillet, and repeat with the remaining butter, oil, and bread. Keep in the oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

BANANA NUT FRENCH TOAST

Steps:

• In blender mix: banana, rice milk, cinnamon, nutmeg and syrup.
• Pour into small flat container to dredge bread.
• Coat bread on both sides and cook on griddle that has been oiled lightly.
• Served warm with your favorite nut toppings and a little more maple syrup.

BANANA NUT FRENCH TOAST CASSEROLE

Steps:

• 1. Grease and flour a baking dish, preferably a 9"x13". Be aware the deeper the dish, the longer this takes to bake. Preheat the oven to 300 degrees Fahrenheit. On a cutting board, make two stacks of bread, four slices to a stack. Make sure the edges are even and carefully trim off the crusts on all four edges with a serrated knife. Then cut the bread into cubes no smaller than 1 1/2". Put into a large mixing bowl and set aside.
• 2. Crack the ten eggs into a smaller mixing bowl. Add 1 c. milk, 1/2 c. half and half, 2 t. vanilla extract, and a dash of cinnammon. Whisk until smooth.
• 3. Pour egg mixture over the bread cubes and toss gently, so as not to turn the bread into mush. When the bread has soaked up most or all of the egg mixture, spread 1/3 of the cubes in a thin layer on the bottom of the pan. Sprinkle on 1/3 cup of the pecan pieces, a handful of brown sugar, and the spices. Lay out banana slices, evenly spaced on the bread. Take pats of butter and lay those on as well, again evenly spaced. Put another 1/3 of the bread/egg/milk mixture, and repeat the steps with the nuts, spices, sugar, butter, and banana. Finish up with the last 1/3 of the bread/egg/milk mixture and top with the last 1/3 c. of pecans, another handful of brown sugar and spices, and a few more pats of butter. Cover with aluminum foil and bake 20 minutes or until the center is moist but no longer runny. You may take the foil off for the last 5-10 minutes to toast the sugar on the top. Serve with sausage, eggs and coffee, and top with a little maple syrup and whipped cream.