Banana Bread + French Toast

…You really can’t have one without the other!  They’re made for each other. Go together like peas and carrots.  This is the banana bread I made when I worked at the Cafe Kandahar on Big Mountain (aka Whitefish Mountain Resort, it will always be Big Mtn. to me).  Anyway, we made this for the Banana Bread French Toast for the breakfast service, which was served with fresh sliced strawberries and whipped cream.  Now this is not the breakfast you want to have too often, but every once in a while it’s really great for a Saturday morning.

My husband loves this banana bread, the first time I made it for us I couldn’t keep him away from the loaf sitting on the counter!

As for the recipe, well it’s a great one and worthy of passing on and sharing with you.  The source of it is long lost, as when I made this there we had pulled it off the web.

I like to make the double batch so there’s one loaf for enjoying straight out of the oven, and one to put in the freezer for later use.  Even more lovely, make it in the beginning or middle of the week, and you have a slice of banana bread for part of your breakfast for the rest of the week, then still some to use for a special french toast breakfast on the weekend. …(that is, if your hubby or kids don’t get to it all when you’re not lookin’!)

::Banana Bread::
(makes 2 loaves)

3 1/2 c. AP Flour
4 t. baking powder
1/2 t. baking soda
1 1/2 t. salt

1 c. unsalted butter, room temp.
2 c. sugar
4 eggs, at room temp.

4-5 bananas, very ripe
1 c. whole milk, at room temp.
2 t. vanilla

{some optional healthy ingredients: 1 c. toasted walnuts or pecans, 1-2 t. cinnamon, 4 T. chia seeds, 3-4 T. wheat germ, 2-4 T. ground flax seeds}

Preheat oven to 350 F,  and butter your loaf pans.
Use creaming method:  Stir dry ingredients in a bowl.  In another bowl, mash bananas, milk, and vanilla together.  Beat butter in a stand mixer til creamy, add in sugar, then eggs one at a time, beat til creamy and fluffy.  Slowly add in liquid mixture and dry mix alternately.  Add in any optional ingredients.  Stir just until blended.  Pour evenly into two loaf pans.
Bake about 1 hour, until golden and a tester comes out clean from the center.   Let cool and transfer to a wire rack.

The last time I made this I added in all of the healthy additions listed above.  It made for some more interesting texture, AND added in a little healthy fiber and folate from wheat germ, omega 6 oil from chia seeds, fiber and omega-3 oil from ground flax seeds, and protein from the nuts.  It turned out great with these added in!

Do you have any favorite healthy and delicious ingredients you like to add in to quick breads and muffins?

Spread on some almond butter and some maple syrup for some delicious flavors. 🙂


2 responses to “Banana Bread + French Toast

  1. Hi Heather,
    I have loved this recipie ever since you gave it to me and it surpasses any other recipie I used in the past. I must try for anyone wanting really good banana bread!
    Good post,

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