So, I really need to go to New Orleans... Like ASAP!
I'm starting to have serious withdrawals. The last time I went was almost a year ago! That's way too long to be away from my favorite city (mostly because I miss warm beignets and good coffee).
I'm supposedly taking a trip there very soon, but I'm not sure how much longer I can wait.
Last Sunday, I posted an Eggs Benedict recipe and this Sunday I'm talking about something so incredibly delicious. Bourbon Banana Bread French Toast Fosters. Yep.
I have a confession, though. I didn't even realize I made a twist on bananas foster until I started taking pictures of it...
That's how most of my ideas end up, anyways. I have this idea to make something and by the time I'm done, I have something completely different from what I originally imagined. And something that hopefully tastes delicious...
Like this recipe, today. I was just planning on making a loaf of espresso chocolate chip banana bread, and next thing I know I have french toast, and nothing chocolate-y or espresso-y. But I'm so okay with that, because this is way too divine.
Is that actually possible, though?? Like can something be TOO heavenly and rich?
I don't think so...
Alrighty, so after you've tried this amazing combination, you should definitely try a different variation on it, my personal favorite: espresso chip & hazelnut... like coffee + chocolate + hazelnut isn't already a beyond perfect combination!
But seriously y'all, switch out the bourbon for espresso powder, fold in about 2/3 cup dark chocolate chunks/chips into the batter before baking, and then top with an espresso whipped cream, and toasted hazelnuts. Completely and utterly amazing, and about 100 times better than the bananas foster version, but I felt like I needed to make something other than a chocolate-y (but delicious) mess for once.
I only like the espresso/hazelnut combo better because it has my two favorite foods EVER in it: dark chocolate & strong coffee. Meaning there is absolutely no possible way it could turn out even remotely bad.
I'm not trying to talk this version down, by any means, though!! If I gave both versions to my parents to try, I'm about 99.9999% sure they would choose this recipe over the espresso chip one.
I'm just a slight chocolate and coffee freak... If you haven't figured that out yet.
I'm starting to have serious withdrawals. The last time I went was almost a year ago! That's way too long to be away from my favorite city (mostly because I miss warm beignets and good coffee).
I'm supposedly taking a trip there very soon, but I'm not sure how much longer I can wait.
Last Sunday, I posted an Eggs Benedict recipe and this Sunday I'm talking about something so incredibly delicious. Bourbon Banana Bread French Toast Fosters. Yep.
I have a confession, though. I didn't even realize I made a twist on bananas foster until I started taking pictures of it...
That's how most of my ideas end up, anyways. I have this idea to make something and by the time I'm done, I have something completely different from what I originally imagined. And something that hopefully tastes delicious...
Is that actually possible, though?? Like can something be TOO heavenly and rich?
I don't think so...
Alrighty, so after you've tried this amazing combination, you should definitely try a different variation on it, my personal favorite: espresso chip & hazelnut... like coffee + chocolate + hazelnut isn't already a beyond perfect combination!
But seriously y'all, switch out the bourbon for espresso powder, fold in about 2/3 cup dark chocolate chunks/chips into the batter before baking, and then top with an espresso whipped cream, and toasted hazelnuts. Completely and utterly amazing, and about 100 times better than the bananas foster version, but I felt like I needed to make something other than a chocolate-y (but delicious) mess for once.
I only like the espresso/hazelnut combo better because it has my two favorite foods EVER in it: dark chocolate & strong coffee. Meaning there is absolutely no possible way it could turn out even remotely bad.
I'm not trying to talk this version down, by any means, though!! If I gave both versions to my parents to try, I'm about 99.9999% sure they would choose this recipe over the espresso chip one.
I'm just a slight chocolate and coffee freak... If you haven't figured that out yet.
Bourbon Banana Bread French Toast Fosters + Maple Brown Sugar Cream
serves 4
(double recipe for leftover banana bread)
for the Banana Bread:
- 2 overripe bananas
- 1/4 cup greek yogurt
- 1/3 cup canola oil
- 1/3 cup brown sugar OR coconut sugar*
- 1 egg + 1 egg white
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup wheat flour
- 1 1/2 tsp. baking powder
- 1 tbs. bourbon
- 1 tsp. ground cinnamon + 1 tsp. ground nutmeg + 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 3 tbs. granulated sugar for topping banana bread
Pre-heat oven to 350º.
Sift the flours together. Add baking powder, spices, and salt and whisk to combine. In a separate bowl, mash the bananas until there are minimal chunks of banana left. Add the 1 full egg, greek yogurt, vanilla, Sugar, and oil. Pour into the dry ingredients while whisking. Add the bourbon in.
In a separate bowl, whip the 1 egg white until it forms soft-medium peaks, and is doubled in size. Fold egg white into the batter gently with a spatula. Pour batter into a parchment lined or greased medium sized loaf pan. Sprinkle an even layer of granulated sugar over the top. Bake for 40 minutes or until golden brown and crusty on the top, and a toothpick comes out clean.
Let cool completely. Cut into 2 inch thick slices, wrap in cling wrap or foil, and freeze for 15 minutes.
*Sugar amount is meant for french toast recipe. If you are just eating the banana bread by itself or without the caramel/syrup, increase amount to 1/2 cup of sugar.
for the French Toast Custard:
- 3 eggs
- 1/2 cup cream
- 1/2 cup milk
- 1 tsp. vanilla extract
- 2 tbs. maple syrup
Whisk all ingredients together. Soak each piece of bread for 2 minutes on each side. Let excess custard drip off before frying. Place on a buttered skillet over medium heat. Cook until golden brown and firm on each side.
for the Maple Brown Sugar Mascarpone Cream:
- 3/4 cup heavy whipping cream
- 1/2 cup softened, whipped mascarpone cheese OR ricotta cheese*
- 2 tbs. packed brown sugar
- 3 tbs. maple syrup
- 1/4 tsp. ground cinnamon
Whip the cream until it forms soft peaks. Add vanilla, cinnamon, sugar, and syrup. Whip until medium peaks form. Add mascarpone in and whip until combined. Refrigerate until ready to serve.
*Either cheese works well; for a lighter/fluffier whipped cream use ricotta and for a denser one use mascarpone.
It is important to rewhip the mascarpone cheese before adding to the cream, or else it will make the whipping cream flat.
It is important to rewhip the mascarpone cheese before adding to the cream, or else it will make the whipping cream flat.
for the Bananas Foster:
- 1/2 stick butter
- 2 bananas- sliced down the middle into halves
- 1/4 cup lightly packed brown sugar
- 2 tbs. bourbon
- 1/2 cup crushed & toasted pecans
Melt the butter and sugar over medium heat until combined. Add bananas and coat with butter/sugar mixture. Add more butter or heavy cream 1 tbs. at a time if getting to sticky and burning. Once bananas start to show a little tenderness and color, add bourbon and let cook out for a few more minutes. Add in pecans and toss to combine.
Top french toast with bananas foster, whipped cream, powdered sugar, and some more toasted pecans.
Now... devour!!
XOXO
Cecilia A.
