UPSIDE DOWN BANANA WALNUT FRENCH TOAST RECIPE - (4.3/5)
Provided by á-17861
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish. Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed. In a medium bowl, beat eggs, milk, and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
CARAMEL UPSIDE-DOWN FRENCH TOAST
A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
- Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
- Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 14 g, TransFat 0 g
PEANUT BUTTER BANANA FRENCH TOAST SKILLET RECIPE BY TASTY
Here's what you need: baguette, eggs, heavy cream, vanilla extract, cinnamon, unsalted butter, brown sugar, peanut butter, large banana
Provided by Julie Klink
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 610 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 2 grams, Protein 15 grams, Sugar 30 grams
UPSIDE DOWN BANANA WALNUT FRENCH TOAST
This is definitely more like dessert than a breakfast treat. Of course, my gang can eat it any time of day! It just oozes yumminess!
Provided by Lisa Myrick
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Grease a 9 x 13 glass baking dish with shortening. In a large bowl, stir together brown sugar, butter, corn syrup, and walnuts until smooth. Gently stir in bananas. Spoon into prepared baking dish.
- 2. Arrange 2 layers of cinnamon bread slices on banana mixture, tearing bread to fit if necessary.
- 3. In a medium bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
- 4. Heat oven to 325. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted in the center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving.
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
From BC's Most Requested Recipes. An ooey-gooey do-ahead (1-24 hours) egg bake that will knock your socks off.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Spray bottom and sides of a 13x9x2-inch glass baking dish with cooking spray or grease with shortening. In a large bowl, stir together first four (4) ingredients then gently stir in the bananas. Spoon this mixture into the baking dish.
- Reserving heels of bread for another use (feed the birds, they love cinnamon bread) arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
- In a medium-size bowl, beat eggs, milk and vanilla until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 325°. Uncover casserole and bake 45-50 minutes or until knife inserted in center comes out clean. Serve portions upside-down, spooning sauce from bottom of dish over each serving.
Nutrition Facts : Calories 366.1, Fat 17.5, SaturatedFat 8, Cholesterol 156.4, Sodium 138.8, Carbohydrate 48.9, Fiber 1.3, Sugar 38.6, Protein 6.3
BANANA UPSIDE-DOWN TART
If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make) upside-down tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or overnight).
- Preheat oven to 375 degrees. Make the filling: In a 10-inch ovenproof skillet, melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.
- On a floured work surface, roll dough into a 12-inch round. Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45 to 50 minutes. Invert onto a serving plate and serve warm.
Nutrition Facts : Calories 400 g, Fat 20 g, Fiber 2 g, Protein 3 g, SaturatedFat 13 g
BANANA WALNUT FRENCH TOAST
Make and share this Banana Walnut French Toast recipe from Food.com.
Provided by barney_s
Categories Breakfast
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 3 quart rectangular baking dish; set aside.In small bowl gently toss bananas with lemon juice.Arrange half the bread slices in the bottom of the baking dish. Top bread with a layer of bananas.Add remaining bread slices.
- In a medium bowl combine eggs, milk, honey, vanilla and cinnamon. Slowly pour egg mixture over french bread to coat evenly . Press bread down lightly with the back of a spoon to moisten all the bread. Cover and refrigerate 8 to 24 hours.
- Before baking sprinkle with walnuts and sugar. Bake uncovered for 30 to 35 minutes at 325°F . done when a knife inserted near center comes out clean. Top of bread should be light brown.Serve with maple syrup.
Nutrition Facts : Calories 545.4, Fat 15.3, SaturatedFat 3, Cholesterol 75.2, Sodium 820.6, Carbohydrate 85.7, Fiber 5.8, Sugar 12.1, Protein 16.9
UPSIDE-DOWN FRENCH TOAST
A variation of the Upside Down Pineapple French Toast. I use sourdough and rye bread for this, but it's tasty with most breads. From "My Great Recipes" packet #36.
Provided by House
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 8-9 inch square pan in oven as it preheats.
- Sprinkle with brown sugar.
- Lay pineapple slices over brown sugar, spacing evenly.
- Beat eggs, milk and salt until blended.
- Soak 4 bread slices in milk mixture until soft, using all of the mixture.
- Arrange bread on top and pour extra milk mixture over the bread.
- Bake at 400 degrees for 25 minute or until set and lightly browned.
- Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
- Good with syrup, bacon, coffee, juice, tea or milk.
Nutrition Facts : Calories 240.6, Fat 10.2, SaturatedFat 5.3, Cholesterol 125.3, Sodium 339.6, Carbohydrate 31.6, Fiber 1, Sugar 18, Protein 6.3
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