The weather is getting warmer, the birds are chirping again and I think I even see a little green on the trees starting again. With the sunny spring weather, I get the brunch craving to sit outside with a mimosa and enjoy sun again after a long winter. So, with this DistanceDishes skype date, Amanda and I were feeling brunchy. I was reminded of the last time I had a lovely outside brunch in St. Louis sitting next to a fountain on a quiet sidewalk while people watching. I wanted to recreate the delicious banana bread french toast I inhaled that day, but also use up a few things in my pantry. Hence, the peanut butter sauce was added.
This peanut butter sauce is so easy, keeps forever in the fridge and is a great topping for a lot of options. Though this dish would be too sweet for me with syrup, the peanut butter adds another delightful element to taste and isn’t as overwhelming in the sugar department. It would be great on waffles, cake, anything you like! And it keeps in the fridge for a while as well. Though it’s applications are many, this peanut butter sauce is particularly good on your favorite banana bread recipe.
I can’t say I really have much of a leftover banana bread problem. It’s one of my favorite things to enjoy warm, cold, slathered in butter or without, and a loaf usually (shamefully) doesn’t last more than three days. However, since I am also terrible at estimating how many bananas I will eat before they get too ripe, I always have a few black bananas sitting in my freezer. If you are a banana bread nut like me, your favorite recipe is worth doubling for this yummy treat.
Banana Bread French Toast Ingredients:
- 4 1 inch thick slices of leftover banana bread (buy it, use a mix, use Chrissy Tiegen’s famous recipe, whatever you want!)
- 1 cup cornflake crumbs
- 1/4 milk
- 3 eggs
- Butter for cooking
Peanut Butter Sauce Ingredients:
- 1 15 oz can of condensed milk
- 2/3 cup peanut butter (chunky or smooth, your choice)
- Pinch of salt
- 1/2 oz of dark rum
- 2 tbsp butter
To Make the Peanut Butter Sauce:
- Over low-medium heat in a small pot, add all ingredients and stir together until heated, the butter is melted and everything is combined. Transfer to a squeeze bottle or sealable container. This will last, sealed, for about 2-3 weeks in the refrigerator so put it on everything sweet!
To Make the French Toast:
- Slice the slices of banana bread in half so they are triangle shaped (maximum crunchage). If possible, allow to sit uncovered overnight, but you don’t have to if you don’t trust yourself to have easy access to banana bread all night (I didn’t).
- In a shallow bowl or dish, whisk together the eggs and milk until they are fully combined. Pour the cornflakes crumbs into an additional shallow dish. Place your bread slices flat into the egg mixture and allow to sit for 30 seconds, then flip and repeat. Ensure that all sides are covered in the egg mixture.
- Dip each egg mixture covered slice into the cornflakes and ensure that the crumbs stick to all sides. Shake of the excess. Repeat these steps with the remaining slices.
- Melt 1 tbsp butter in a medium saucepan or skillet over medium heat. Cook 2-3 slicces at a time, 2-3 minutes on each side or until golden brown and not-crumbly. Transfer to a plate, top with powdered sugar and peanut butter sauce (even fresh banana’s if you’re feeling it). Enjoy!
Wine Pairing: You probably know I’d go for a mimosa by now but if you wanted to have a straight glass of wine with this you probably want to go white with a Riesling or you could do a Madeira if you wanted to go with red and make it a truly indulgent experience.