French Toasted Banana Sandwich 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:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

Steps:

• In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
• Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
• Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

Steps:

• Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish.
• Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.

Steps:

• Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
• Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
• While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
• Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

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:

• Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
• Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
• Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

Steps:

• Preheat your oven to 350°F
• Combine the egg and milk in a bowl. Mix well.
• Turn the slices of bread in the egg mixture until most, if not all, of the mixture is absorbed by the bread.
• Slice the banana on a diagonal to get long slices.
• Melt the butter in a small frying pan.
• Place one slice of bread in the pan. Top the slice with banana to cover in a single layer.
• Place the second slice of bread on top of the banana.
• Cook until the bottom slice is golden, 3 minutes.
• Turn over and cook on the other side until golden.
• Place the Banana French Toast in the oven.
• Bake 10 minutes, then serve.
• Be careful removing the Banana French Toast from the oven so the sandwich doesn't come apart.
• Dip it in syrup if you like.

Steps:

• Spread peanut butter (if using) over the bread slices.
• Slice each banana lenghwise into 4 pieces; sandwich between bread slices.
• In a pie plate, whisk together the eggs, milk, vanilla, cinnamon and salt; add sandwiches turning to soak up mixture.
• In a skillet heat the butter over med-high heat.
• Cook sandwiches for 5 minutes, or until browned on both sides.

Steps:

• Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
• Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
• In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.

Steps:

• Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
• Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
• Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
• Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.