Bill and I were introduced to banana bread french toast at Watercourse about a year ago, and we’ve been dreaming about it ever since.
I decided to try to recreate this amazing dish at home, and it turned out great! Here’s the recipe I came up with (inspired by their recipe):
Banana bread:
(make this a day before)
Ingredients
3 very ripe bananas
½ cup maple syrup
1 tablespoon olive oil, plus a little more for oiling the loaf pan
3 tablespoons almond milk (any non dairy milk is fine though)
2 tablespoons soy yogurt
1 ½ cups whole wheat flour
1/4 teaspoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup chopped walnuts
Instructions
1. Preheat the oven to 350° F. Lightly oil a loaf pan. Put parchment paper down on the bottom of the pan. (Optional but highly recommended.)
2. Mash the bananas well and mix with the maple syrup, olive oil, almond milk, and soy yogurt.)
3. Stir together the whole wheat pastry flour, cinnamon, baking soda and salt. Stir in the walnuts.
4. Blend the two mixtures and spoon into the loaf pan. Bake for 40 minutes, or until center is set.
5. Slice the banana bread and leave it out to dry.
French toast dip:
Ingredients
1/2 cup silken or soft tofu (press it into the measuring cup)
3/4 cup + 2 tablespoons unsweetened almond milk (soy is okay too)
2 tablespoons sugar
2 teaspoons arrowroot (I suppose cornstarch would work too)
1/4 teaspoon cinnamon
dash ground cardamom
dash salt
Instructions
Blend together until smooth.
To prepare the french toast:
Preheat a griddle or pan on medium heat. (I strongly recommend cast iron.) Put a thin coating of oil on the skillet or pan.
Make sure your banana bread is dry. If it isn’t dry, toast it lightly.
Take the slices of banana bread and soak them in the dip for a minute on each side.
Cook each side for about ten minutes, or until the banana bread doesn’t have any white spots. You may have to reduce the heat to prevent burning.
Serve with maple syrup, fresh fruit, and / or powdered sugar.
