French toast is one of my favorite things to eat – if not MY favorite – and because it’s so easy to make, it’s also one of my favorite breakfasts to prepare. This bananas foster sauce was a completely wonderful addition to an already perfect breakfast meal. It was so sweet and flavorful and it made the whole kitchen smell absolutely delicious! I can see myself making it again to serve over ice cream.
French Toast: (serves 3-4)
- 4 eggs
- 1/2 cup vanilla almond milk (or regular milk)
- 1/2 tsp vanilla
- 1/8 tsp cinnamon
- 6 – 8 pieces of bread
- butter for greasing the pan
- Mix eggs, almond milk. vanilla and cinnamon with a fork or whisk in a wide, shallow bowl.
- Add a small amount of butter to a large frying pan and heat on medium-high heat.
- Dip bread slices in egg mixture for at least 10 seconds on each side, then place on frying pan. Cook until bottom is golden brown, flip and repeat.
Bananas Foster Sauce: (adapted from http://basil-albi.blogspot.com))
- 4 Tbsp butter
- 1/4 cup packed brown sugar
- 1/4 maple syrup
- 1/8 tsp cinnamon
- pinch of nutmeg, allspice, and salt
- 2 bananas (slightly underripe), sliced
- Melt butter over low heat. Add brown sugar and stir until dissolved.
- Add maple syrup, cinnamon, nutmeg. allspice and salt and cook for three minutes.
- Bring it to a simmer, add the bananas and cook covered for five minutes.
These are not your average banana muffins. These babies are L-O-A-D-E-D. Banana oat muffins with browned butter, walnuts, milk chocolate and semisweet chocolate chips, and an oat crumb topping.
Yep, they taste just as amazing as they sound. Light and moist, and not overly sweet. They are appropriately muffin-y, not like some banana muffins that just taste like banana bread in a muffin cup. Perfectly delicious.
Muffins are one of my favorite breakfasts on the go. I must admit that I love all breakfast foods, but I especially love the convenience of something that is already baked and ready for me!
I highly recommend browning the butter, it adds a slightly nutty depth of flavor that I especially love with the banana flavor here. If you aren’t sure how to do it or how to know when your butter is browned, there is an excellent tutorial on how to brown butter from How Sweet It Is, complete with pictures for each step. That said, simply melting the butter will suffice. You can leave out the chocolate chips or walnuts or swap in whatever you’d like.
Loaded Banana Oat Muffins
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3/4 cups old fashioned oats
- 3 bananas, mashed
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1/2 cup butter
- 1/2 cup chopped walnuts
- 1/4 cup milk chocolate chips
- 1/4 cup semisweet chocolate chips
Oat Crumb Topping
- 1/3 cup brown sugar
- 2 Tbsp flour
- 1/8 tsp cinnamon
- 1 Tbsp cold butter
- 2 Tbsp old fashioned oats
- Prepare Oat Crumb Topping: Mix brown sugar, flour, and cinnamon in a small bowl. Cut in the butter with a fork or pastry cutter until the mixture is crumbly. Add oats and combine.
- Grease or line a muffin tin with paper liners. Preheat oven to 375.
- Brown the butter. (you could just melt it if you don't want to take the extra step to brown it). This can be done on the stove or in the microwave. To use the stove, just heat over medium heat until fizzing and cracking stops, the butter turns brown and has a nutty aroma. In the microwave, microwave high for a minute, then stir, then continue to microwave at 20-30 second intervals and stir, until the same (should take about 5 minutes).
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and oats with a whisk.
- In a separate bowl, add mashed banana, sugar, egg, and brown butter and mix (you can use a beater, but a wooden spoon works just as well).
- Add the dry and wet ingredients together and mix until just combined (don't over-mix), then fold in walnuts and chocolate chips.
- Spoon batter into prepared pan and sprinkle with crumb topping.
- Bake for 18 minutes.
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 5.3 oz container of vanilla greek yogurt
- 3 medium bananas, mashed (1 1/2 cups)
- one 3.4-ounce box vanilla instant pudding
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, optional and to taste
- Preheat oven to 350F; grease (or spray) and flour the pan.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, eggs, vanilla, yogurt, and stir or whisk to combine. Add the bananas and stir to incorporate.
- Add the dry pudding mix and stir to combine.
- Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher.
- Pour batter into pan and bake for 50 to 58 minutes, or until top is golden and set, and a toothpick inserted in the center comes out clean
- Allow bread to cool in the loaf pan for at least 20 minutes before removing from the pan and transferring to a rack to finish cooling.
Vanilla Browned Butter Glaze
- 1/4 cup butter (half stick)
- 1-1 1/2 cup powdered sugar, sifted (I used just over a cup)
- 2 tsp vanilla extract
- 1-2 Tbsp cream or milk (I used 1 1/2 tbsp milk)
- Brown the butter. You can do this on the stovetop by heating the butter over medium heat, stirring frequently, for 5 to 7 minutes, or in the microwave by microwaving on high for 5 to 7 minutes. It is done when it turns a nice brown color and there is no more sputtering or foaming, and has a nutty aroma. Just be sure to watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark. Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
- Add the powdered sugar, vanilla, and whisk to combine.
- Based on desired glaze consistency and taste preference, add the cream one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
- Spoon or drizzle glaze over the top of the bread before slicing and serving.
Nervous about browning butter? Check out this tutorial at Ambitious Kitchen – its awesome!