We like bananas. But unless the grandkids are around, we never seem to get though the bunch before they are overripe. That’s okay. We never throw them out. We peel them, put them in plastic bags, and freeze them. Then we can have banana bread whenever we want.
Banana bread is always better when refrigerated overnight. And it’s denser and easier to cut.
Banana bread can keep for up to a week in the refrigerator. That’s good; it’s breakfast food for the week.
Banana Bread French Toast with Vanilla Buttermilk Syrup and Orange Cloud Whipped Cream
This is a delightful melding of flavors—bananas and cinnamon, vanilla cream buttermilk syrup, and orange. The banana bread is loaded with cinnamon chips. The syrup has a butterscotch-caramel flavor with an addition of vanilla that tones the flavors down a bit and brings the butterscotch to the forefront. It’s topped with an orange whipped cream that adds the perfect touch. It’s super easy to make.
Step 1: The Banana Bread
Make the mix according to package directions. You will need to add ripe bananas. After the bread has cooled, wrap it in plastic wrap or aluminum foil and refrigerate it overnight or longer.
Step 2: The Syrup
Mix a package Vanilla Cream Buttermilk Syrup. It will make about three cups of luscious syrup. The directions are simple but just cook it until the syrup turns a caramel color. That's your timer.
Step 3: The Whipped Topping
Make whipped cream as you normally would. Whip two cups of heavy whipping cream. When soft peaks form, drizzle in 2/3 cup granulated sugar while the beaters are slowly turning. Add 1 teaspoon orange flavor and 1 teaspoon orange zest. Taste it. If it is not flavorful enough, add more flavor and zest. Continue beating until stiff peaks form. Place the whipped cream in the refrigerator.
Step 4: Make the French Toast
Cut thick slabs of banana bread, 1 1/2 inches thick, and make French toast as usual. Dip the slabs in an egg wash and cook both sides on a griddle and cooked through and the toast is slightly crusty.
The banana bread won't be as tough as yeasted bread. Rather then handling it with a fork, use a spatula.
Stack several slices on a platter. Drizzle generously with the syrup. Top with the orange whipped cream.
This recipe has been tested in our test kitchen where we have baked hundreds of loaves of banana bread.
Be sure and use super ripe bananas. If you do not have bananas on hand that are turning dark, get some at the grocery store. Ask the produce manager. He or she will usually have some overripe bananas in the back room that you can buy for a deep discount. Get plenty and freeze any extra.
If you are this from scratch, consider the cinnamon chips as essential. That adds so much more flavor to your banana bread and the chips provide a burst of flavor in every bite.
Variation: Pecan Crusted Banana Bread French Toast
To make Pecan Crusted Banana Bread French Toast, use this recipe and crush once cup of pecan pieces. After dipping the bread in the egg wash, dredge each piece front and back in the crushed pecans. Place the slices on the griddle and cook as directed above. As the toast cooks, the pecans will be toasted. This is a yummy adaptation.
The Prepared Pantry Banana Bread Recipe (Scratch)
We took a great banana bread recipe and made it better two ways: with cinnamon chips and banana flavor.
Ripe bananas, those that are so splotchy-dark that you don’t want to eat them, are much more flavorful. But no matter how dark they are, it seems that banana bread and muffins can always use more flavor. Enter banana flavor. It makes a real difference.
This recipe makes two loaves.
This is not the same without cinnamon chips. They add a burst of flavor to quick breads and muffins.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 large eggs
1 cup granulated sugar
3 cups very ripe bananas (about five bananas)
1 teaspoon banana flavor
1/2 cup vegetable oil1 cup cinnamon chips
Preheat the oven to 350 degrees. Grease and flour two 9 x 5-inch baking pans or line them with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream together the eggs and sugar. Stir in mashed bananas, banana flavor, vegetable oil, and cinnamon.
- Stir in the flour mixture, a third at a time, until just combined. Gently fold in the cinnamon chips.
- Divide batter into the two prepared pans. Bake for about 1 hour or until a skewer inserted in the center of the loaves comes out clean.
- Cool the bread for about ten minutes and then gently remove the bread from the pans. Let it cool completely on wire racks. Place the bread in plastic bags and chill the bread in the refrigerator.