Tuesday, April 1, 2014

Breakfast Yum: Rosemary Banana Bread French Toast



I have been wanting to try the banana and rosemary pancake combo for the longest time, but could never find a moment.  I know what you’re thinking… NO TIME FOR PANCAKES!? Yeah I know, I know. There should always be time for pancakes! Anyway, I finally had the chance to try the banana and rosemary combo, and it is amazing. Let me tell you, this flavor combination is legendary. I don’t even know how to describe how magical it is, you just have to try it! 

However, I decided against pancakes. (I’ll pause while you try and grasp that last sentence) Yes, I decided against pancakes, but decided to go for French toast and I’m sooo glad I did. This isn’t just any French toast. No, this is French toast made from100%-from-scratch rosemary banana bread!!! You bake the banana bread the day before and let it sit, then the next morning you slice it up and dip it in vanilla spiked egg wash and cook to a golden brown. It doesn’t end there! You can’t just throw some run of the mill maple syrup on top and call it a day. I whipped up some rosemary brown butter maple syrup and topped these babies with lemon zested sour cream.

This recipe is an absolute dream. Do not skip on the sour cream topping! It is life changing, really. The perfect compliment to the warm sweetness of the French toast. A cool, dreamy dollop zested with lemony goodness. Perfect.


   Rosemary Banana Bread
2 ripe medium-sized bananas
2 3-inch sprigs of fresh rosemary
3/4 cup butter
3/4 cup granulated white sugar
1 large egg, whisked
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
A sprinkle of brown sugar

Directions
Preheat oven to 350 degrees. Butter a loaf pan and set aside.
Slice bananas into the bowl of an electric mixer and beat for 2 minutes until smooth. Add in the leaves from two sprigs of rosemary and vanilla.
In a medium saucepan over medium heat and combine butter and 1 of the remaining springs of rosemary. Heat the butter until it melts and then let continue to cook until the butter turns golden brown, about 5 minutes. Remove from the heat and let cool with the rosemary still in the butter.
Remove the rosemary sprigs from the cooled butter and add the butter to the banana puree. Add the sugar, the egg, and beat for 2 minutes until all well combined.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Stir into the wet ingredients with  only until thoroughly combined. (Don’t over mix, you’ll end up with tough bread)
Pour the batter into your buttered loaf pan and smooth evenly. Sprinkle with brown sugar. Bake at 350 degrees for about 40 minutes, or until the banana bread is golden and firm to the touch. Remove from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to let cool completely.
To prepare the French toast:
2 eggs
Splash of whole milk
1 tsp. vanilla
Heat a flat skillet over medium low heat (I used liquid coconut oil to grease the skillet). Whisk together the eggs, milk and vanilla. Dip the slices of rosemary banana bread into the egg wash and cook on the skillet until golden brown on each side.

For the rosemary brown butter maple syrup:
1/4 cup butter
1 sprigs of fresh rosemary
1/4 cup confectioners’ sugar
1/2 cup maple syrup
2 tblsp. whole milk

Melt butter and rosemary in a small saucepan over low heat. Let simmer for 5-7 minutes until golden brown, stirring occasionally. Let cool almost completely before whisking in 1 cup of confectioners sugar until smooth. Add 1 tblsp. of whole milk and whisk until combined. Stir in warm maple syrup. If the consistency seems too thick, add more milk.
Lemon Zested Sour Cream
1/2 cup sour cream
The zest of half of one lemon
Mix well and dollop on top.


Enjoy!!!!
xoxo - Sugar Dame

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