>> Thursday, May 17, 2012
Pots/Pans Used: 1
This recipe has been floating around in my head for a while now and I'm so glad I finally got around to making it because it was thebomb.com. I did a Hawaiian twist on my Grandmother's Banana Bread recipe by adding 1/4 cup of shredded coconut and 1/2 cup chopped macadamia nuts to the batter. I highly recommend it!
Slices of my Grandmother's Banana Bread
1 1/2 cups soymilk
1 cup flour
1 tsp vanilla
1/8 tsp nutmeg
1 Tblsp brown sugar
Topping (enough for about 4 slices):
1 banana, sliced
1 1/2 Tblsp pecan chips
1 Tblsp minced crystalized ginger
2 Tblsp Earth Balance
dash of nutmeg
1. Start out by whisking together the milk, flour, vanilla, nutmeg, and sugar in a flat casserole dish. Let your banana bread slices soak in this mixture for a few minutes on either side like so...
2. Then in a skillet over medium heat, melt about a 1/2 Tblsp of Earth Balance. Brown French toast in the melted butter. A couple minutes on either side should make it nice, crispy, and golden brown :)
3. Once you've fried up all the french toast, you can store them in a warm oven while you prepare the topping. For the topping, add the sliced bananas and 1 Tblsp Earth Balance in a skillet over medium heat. Once the bananas get a nice sear, add the ginger, pecans, nutmeg, and the second Tblsp of Earth Balance. Let the flavors combine as you stir it up for a couple minutes.
4. Plate the french toast with some banana topping, warm maple syrup, and powdered sugar. Try not to tease your critters...
5. And Enjoy!