Banana Bread French Toast With Peanut Butter Mousse Recipes

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm.
• Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven.
• Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts.

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a cutting board, cut the baguette in half lengthwise, then slice into 1-inch (2 ½ cm) pieces.
• In a bowl, whisk together the eggs, ½ cup heavy cream, the vanilla, and cinnamon.
• Add the bread to the egg mixture and stir until evenly coated.
• Heat a large cast-iron skillet over low heat. Add the butter, brown sugar, and remaining ½ cup of heavy cream. Whisk to combine and cook until bubbling, about 3 minutes.
• Whisk in the peanut butter until fully incorporated and bubbling, about 3 minutes. Add the sliced bananas and stir to coat.
• Pour the bread mixture over sauce into skillet and spread evenly.
• Bake for 30 minutes, until golden and crispy.
• Let the skillet cool for about 5 minutes, then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the French toast to release from the pan with the banana layer on top. Slice and serve.
• Enjoy!

Steps:

• 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!

Steps:

• In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
• Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Steps:

• Mousse:
• Place the peanut butter and mascarpone in a medium sized mixing bowl and stir just to combine. In a separate bowl, whip the cream and the powdered sugar to stiff peaks. Gently fold the whipped cream into the peanut butter mixture, then cover tightly and refrigerate.
• Brioche:
• Combine the dry ingredients in the bowl of an electric mixer with the paddle attachment. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients in 3 batches. Add the butter, 1 tablespoon at a time while the mixer is running. When all the butter is incorporated, increase the speed of the mixer slightly and mix for 5 minutes. Turn the dough into a well-greased container and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• The next day, form the dough into a well-greased loaf pan and bake until well browned, about 30 to 40 minutes.
• Custard:
• Mix the yolks and sugar until well incorporated. Add the vanilla beans, scrapings and cinnamon and whisk well. Whisk in the cream then strain through a fine mesh strainer.
• Assembly:
• Cut the brioche into 1-inch thick slices and cut each slice into round cylinders 4 inches in diameter. Soak in the custard for 10 minutes. Fry the brioche in butter as you would French toast, until crispy and golden brown on the outside.
• Let cool slightly, then spread the top of each brioche cylinder with some of the peanut butter mousse. Fan some banana slices on top of the mousse and dust the bananas lightly with the sugar, then caramelize with the torch. Decorate the plate with a drizzle of honey, then place the brioche cylinder in the center of the plate.

Steps:

• Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
• In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
• Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
• Enjoy!