There are a lot of good reasons to make banana bread:
- You have a pile of sad bananas in your fruit bowl that are near the end of their life expectancy;
- You like things that are undeniably delicious and go very well together with peanut butter, Nutella or condensed milk;
- It’s cold outside and you need something toasty and cake-like to go with your coffee;
- You’re into recipes you can make with one bowl and feed a crowd.
These are all amazing pros to making Banana Nut and Date Bread French Toast, my friends. Seriously, you can’t go wrong with this stuff. One bite and this is your new favorite breakfast pastry. The only con of this delicious banana bread is that it disappears quickly.
I’ve been wanting banana bread for ages, and banana bread french toast in particular. Now, that this cold weather has me craving comfort foods, this soft, fluffy and loaded with flavor Banana Nut and Date Bread French Toast is just what I need. I made it a few days ago and enjoyed with a cup of hot tea.
Banana Nut and Date Bread Ingredients:
3 ripe bananas
2 eggs
1/2 cup pecans
1/4 cup dates, chopped
1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup unsalted butter, melted
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
French Toast:
2 cups milk
3 eggs
1/4 cup brown sugar
1 tsp vanilla extract
unsalted butter, for greasing
1/4 cup condensed milk
Preheat the oven to 375 F. Place pecans on the baking sheet and toast them in the preheated oven for 15 minutes. Then roughly chop and set aside.
Pour the mixture into a well-greased loaf pan and bake in 375 F oven until deeply golden and a toothpick inserted into the bread comes out clean, about 45 minutes. Remove from oven and allow to cool for at least 30 minutes before cutting into 1-inch thick slices.
For the banana nut and date bread french toast, whisk together the milk, eggs, sugar and vanilla extract in a medium bowl until combined. Pour the milk mixture into a wide shallow dish and add the banana bread slices, allowing them to soak in the mixture for 2 minutes minutes, turning once.
Heat the skillet greased with butter over medium high heat. Place soaked bread pieces on the skillet and cook until golden on both sides, about 3 to 4 minutes per side. As they finish cooking, transfer them to the baking sheet in the oven so that they stay warm while finishing with the rest of toasts.
Once all the french toasts are prepared, place them on a serving platter and top with the condensed milk. Serve immediately.
- 3 ripe bananas
- 2 eggs
- 1/2 cup pecans
- 1/4 cup dates, chopped
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups milk
- 3 eggs
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- unsalted butter, for greasing
- 1/4 cup condensed milk
- Preheat the oven to 375 F.
- Place pecans on the baking sheet and toast them in the preheated oven for 15 minutes. Then roughly chop and set aside.
- For the banana bread, in a large bowl, mash the bananas into a paste.
- Mix in the eggs and sugar, then beat in the butter until the mixture is well blended.
- In a separate medium-sized bowl, combine all of the dry ingredients.
- Add the dry mixture to the banana mixture, add chopped pecans and dates, mixing well until everything is well incorporated.
- Pour the mixture into a well-greased loaf pan and bake in 375 F oven until deeply golden and a toothpick inserted into the bread comes out clean, about 45 minutes.
- Remove from oven and allow to cool for at least 30 minutes before cutting into 1-inch thick slices.
- For the banana nut and date bread french toast, whisk together the milk, eggs, sugar and vanilla extract in a medium bowl until combined.
- Pour the milk mixture into a wide shallow dish and add the banana bread slices, allowing them to soak in the mixture for 2 minutes minutes, turning once.
- Heat the skillet greased with butter over medium high heat.
- Place soaked bread pieces on the skillet and cook until golden on both sides, about 3 to 4 minutes per side.
- As they finish cooking, transfer them to the baking sheet in the oven so that they stay warm while finishing with the rest of toasts.
- Once all the french toasts are prepared, place them on a serving platter and top with the condensed milk.
- Serve immediately.
What a delicious, decadent recipe! I also love sweetened condensed milk and it’s such a great idea to drizzle this on the french toast! 🙂
More condensed milk in my life! Thank you so much Angela!
Oh man, I’ve never thought to make french toast with anything other than regular bread. What a fantastic idea! I’ll have to try this out. And I love the addition of dates to the banana bread.
Thanks Grace! Hope you like it!
I tried to make this french toast twice, but both times the banana bread was so good to eat on its own – it was gone before I got to make the toast. Love this recipe.
Thanks Natalya! I’m so happy you like it 🙂