Hummingbird High's Banana Bread French Toast | west elm

It’s hard to improve on perfection and it doesn’t really come better than Hummingbird High‘s banana bread french toast recipe. If you’re looking to treat yourself with an indulgent brunch this weekend, look no further! We’ve got your back.

Hummingbird High's Banana Bread French Toast | west elm

Ingredients

For the Banana Bread:
(makes one 9 x 5­inch loaf)

    4 medium (14 ounces) very ripe bananas
    1 ⅔ cups all­-purpose flour
    1 teaspoon baking soda
    ¼ teaspoon ground cinnamon
    ½ teaspoon kosher salt
    1 cup plus 2 tablespoons granulated sugar
    2 large eggs
    ½ cup vegetable oil
    2 tablespoons whole milk yogurt
    1 teaspoon pure vanilla extract



For the French Toast:
(makes enough for around 4 generous servings)

    Thick (around 2­inch) slices of banana bread, preferably a few days old
    2 large eggs
    1 tablespoon heavy cream
    1 tablespoon unsalted butter
    maple syrup, whipped cream, and mini chocolate chips for serving

Hummingbird High's Banana Bread French Toast | west elm

For the Banana Bread:

1. Center a rack in the oven and preheat to 350(F). Prepare a 9×5 ­inch loaf pan by spraying generously with cooking spray; set aside.

2. Cut 1 banana lengthwise, and reserve one of the halves. Combine the remaining half and the other 3 bananas in a small bowl and use your hands to break the bananas into smaller pieces, before using a potato masher or a fork to mash them together. Set aside.

Hummingbird High's Banana Bread French Toast | west elm

3. In a medium bowl, combine 1 ⅔ cup all­-purpose flour, 1 teaspoon baking soda, ¼ teaspoon ground cinnamon, and ½ teaspoon kosher salt. Set aside.

4. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons granulated sugar and 2 large eggs. Beat on medium speed until light and fluffy, about 10 minutes. After 10 minutes, drizzle in ½ cup vegetable oil. Once the oil is fully incorporated, reduce the mixer speed to its lowest setting and add the mashed bananas (from the 2nd step), 2 tablespoons yogurt and 1 teaspoon pure vanilla extract. Sprinkle the dry ingredients (from the 3rd step) over the surface of the batter. Continue mixing on low speed, and stop when the dry ingredients have just disappeared into the batter — be careful not to overmix, or you’ll end up with a dense and dry banana bread!

Hummingbird High's Banana Bread French Toast | west elm

5. Use a rubber spatula to transfer the batter into the prepared baking pan, using an offset spatula to smooth out the top of the cake. Carefully place the remaining half of the banana on top of the batter, centering it in the pan. Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out with minimal crumbs. Once the loaf has finished baking, transfer to a wire rack and allow to cool completely to room temperature in the pan.

Hummingbird High's Banana Bread French Toast | west elm

For the French Toast:

1. In a medium, shallow bowl, whisk together 2 large eggs and 1 tablespoon heavy cream until well combined.

2. Place 1 tablespoon unsalted butter on a medium, nonstick skillet over medium heat. Working quickly, take a slice of banana bread and dip one side into the shallow bowl containing the egg mixture; repeat with the other side. Drip off any excess batter and add to the pan, cooking the slice about 2 minutes on each side or until the side becomes crisp and browned. Repeat with remaining slices and serve immediately with maple syrup, whipped cream, and mini chocolate chips.

Hummingbird High's Banana Bread French Toast | west elm

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Hailing from San Francisco, Michelle is the baker, blogger and photographer behind Hummingbird High. Check her out over on Instagram, Facebook, Pinterest and Twitter.


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Josh @ The Kentucky Gent

March 14, 2016

Banana bread french toast sounds like the perfect weekend brunch food! Great job Michelle.

Sheena

January 24, 2017

Just made this. Nice simple recipe and was really straightforward! Can’t wait to dig in 🙂

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