| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 50 min |
| Yield: | 1 serving |
Ingredients
- Nonstick cooking spray, for the pan
- 1/3 cup (5 tablespoons plus 1 teaspoon) butter, at room temperature, plus more butter for cooking toast
- 1/2 cup brown sugar
- 3 eggs
- 3 ripe bananas
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 apples, peeled, small dice
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon butter
- 3 eggs
- 1/4 cup 35 percent cream (whipping cream)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch salt
- 1/2 cup 35 percent cream (whipping cream)
- 3 tablespoons powdered sugar, plus more for dusting
- Maple syrup, for serving
Instructions
- For the banana bread: Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray and line with parchment paper; spray the parchment.
- Cream the butter and brown sugar in a stand mixer fitted with the paddle attachment, 5 minutes. Add eggs and mix for another 3 minutes, then add the bananas, yogurt and vanilla. Mix on low for 2 minutes, then add the flour, baking powder, salt and baking soda and mix until everything is incorporated, about 2 minutes. Add batter to prepared pan (it should fill the pan three-quarters of the way) and bake until a tester comes out clean, 60 to 65 minutes.
- Take loaf out of pan and put on a cooling rack. Let cool completely.
- For the apple compote: Add apples, brown sugar, cinnamon and salt to a pot over medium heat. Warm until sugar is dissolved, 5 minutes. Add butter and mix until the butter is melted and the sugar is bubbling, 2 minutes. Take pot off heat and let cool. Serve cold.
- For the egg wash: Mix eggs, cream, cinnamon, nutmeg and salt in a bowl with a whisk until everything is incorporated.
- For the whipped cream: Beat the cream together with the powdered sugar with a stand mixer fitted with the whisk attachment on 4th speed until nice and fluffy, 2 to 3 minutes.
- Cut three 1/2-inch-thick slices of the banana bread and dip in the egg wash. Put in a hot frying pan with butter in it. Turn heat to medium and cook until golden brown, 3 minutes per side. Take off heat and cut the slices corner to corner into triangles. Make a circle with the 6 pieces so there is a little hole in the middle. Fill the hole with 2 tablespoons prepared apple compote and add 3 little pillows of whipped cream around the plate. Add some maple syrup (local syrup is best) and dust some powdered sugar on top. Enjoy!
Reviews
Holy French toast, this looks amazing! I’m going to try it with my own banana bread, which I add macnuts.
On its own, I would not eat this banana bread plain. But using it for French toast, it has the perfect texture and weight to hold up while dipping and frying. I used this to make stuffed French toast and it worked quite well! Very sturdy and VERY filling!