Banana Bread French Toast

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!

Ingredients

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
Earth Balance
powdered sugar
maple syrup

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!



  

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Barbari Bread

As I have mentioned before, my roommate, Rana, is from Iran. Sometimes I am lucky enough to indulge in some of her Iranian cooking. She recently found this recipe for Barbari Bread, which she told me is a very traditional Iranian bread. She has made it twice so far and it has been so unbelievably good both times, that I had to share it with you guys. Although I haven't actually made it myself yet, the ingredients and directions seem pretty simple. You can even get creative with toppings. For example, the recipe only calls for poppy seeds, but I know Rana added some spices and sesame seeds ontop of her bread. Personally, I like to enjoy mine dipped into a little olive oil with Italian seasonings.



Lemme know if any of you try this or come up with yummy variations!

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The Quintessential Banana Bread

Level of Difficulty: Some measuring required
Pots/Pans Used: 2

Ingredients

2 1/2 Bananas, mashed (I got about 2/3 cups plus 2 TBL when mashed)
3/4 cup Brown Sugar
1/2 cup Earth Balance
5 TBL French Vanilla Soy Creamer
2 cups Bread Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup chopped nuts (i used hazelnuts!)

So I actually have been cooking quite a bit lately despite the lack of updating. This is one of my newest creations I whipped up by modifying my Grandmother's famous banana bread recipe. The texture is perfect... not too dry and just moist enough. Would be ideal with some Earth Balance or Jam. Stay tuned because I'm currently conceptualizing a vegan "ricotta"-stuffed banana bread french toast... mmmm!



Preheat oven to 350. With a mixer, cream together your sugar and Earth Balance. Then add the mashed bananas. In a separate bowl, combine all your remaining dry ingredients. Then gradually add the dry ingredients into the wet. Next add the creamer. Fold in the nuts. Pour into a greased bread loaf pan and bake for 1 hour.

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