Cherry Banana Toast Recipes

Steps:

• Toast the bread.
• While the bread is toasting, slice the bananas into 1/2-inch thick disks and put them into a bowl. Grate the lemon zest over the bananas. Cut the lemon in half and squeeze the juice into the bowl. Tear in the mint leaves and gently mix to combine.
• Spread each piece of toast with 2 tablespoons of peanut butter and top each with half the bananas. Serve immediately.

Steps:

• Combine the cherries, lemon juice, sugar and lemon strips in a small saucepan over low heat. Cook until the mixture has thickened, about 20 minutes. Remove the pan from the heat, add the rum and return it to the heat to burn off the alcohol, about 1 minute or until the flame is gone.
• Whisk together the milk, cream, eggs, almond extract and honey in a shallow bowl. Soak the bread in the custard mixture.
• Heat the butter in a large saute pan wide enough to fit both pieces of bread over medium heat until frothing. Drain off the excess custard from the bread, add the slices to the pan and cook the on both sides until golden brown, 4 to 5 minutes a side.
• Finish in a 375 degrees F oven if the center is still wet, 5 minutes at most.
• Serve by placing the French toast on a platter, along with the cherries jubilee sauce. Finish with the zest of the lemons and a dusting of confectioners' sugar.

Steps:

• In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. , In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Heat oven to 350°F.
• Drain maraschino cherries, reserving 2 Tbsp. juice. Cut cherries into quarters; set aside. Combine next 3 ingredients.
• Mix eggs, butter, sugar and reserved cherry juice in medium bowl until blended. Add bananas; mix well. Add flour mixture; stir just until moistened. Stir in cherries and nuts.
• Pour into 9-inch square baking pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove to wire rack. Cool completely.