Baked Banana French Toast Recipe
I was sent some of the new Dempster’s Zero bread, with a challenge to post a recipe using the bread. Dempster’s is one of the few brands I really love to engage with on Twitter because they’re truly interested in connecting with customers, they always answer product questions, and let’s face it, I genuinely like their products. (I might happen to eat a few too many of those new Maple French Toast bagels, but that’s ok, because I’m a grown up and I also eat brussels sprouts so so what?!)
(Also? They’re a very funny bunch of people and as soon as I finish this post, I’m following the instructions from their Dempster’s Zero video and sitting down with some hot coffee to enjoy my personalized romance story. Sounds like a perfect little Friday right there, doesn’t it? Anyhow.)
I was going to write about how I really appreciate that this bread has no added fat or sugar (unlike almost all other packaged loaves of bread), because although we’re definitely not a sugar- or fat-free house, I like to cut it out wherever I can. I like knowing that when I send the kids to school with a sandwich, that it’s not packed with fillers and sugars and fat. But it doesn’t taste like a stale piece of cardboard, either, so the kids really enjoy it.
I was also going to make a really great, healthy sandwich to send off with said kids for school buuuuuuut then I decided to make something decadent and amazing with this healthy bread. Because, honestly, what’s better than turning something healthy into something amazingly delicious and heart-cloggingly unhealthy? Nothing, that’s what. (Except maybe heart health… that might be better…)
And oh my gosh, you guys, this is maybe the best thing I’ve ever had in my mouth. (Stop that giggling, pervos.)
Baked Banana French Toast
6 slices of Dempster’s Zero bread
4 very ripe bananas, cut into pieces
4 large eggs
1/2 cup milk
1 tsp vanilla extract
2 tbs coconut oil
1 tbs butter
3 tbs brown sugar
3 tsp cinnamon plus 1 tsp cinnamon set aside
1 pinch of nutmeg
Preheat oven to 350°F.
In a frying pan over medium heat, melt the butter and coconut oil. Stir in brown sugar, and stir till dissolved.
Once dissolved, add bananas, continuing to mix together so the sugar doesn’t burn.
Add cinnamon and nutmeg and continue to cook until bananas have completely softened, and mixture has started to carmelize.
Whisk eggs and milk together. Add vanilla.
In a parchment paper-lined baking dish, lay out the bread in a single layer and sprinkle with cinnamon.
Pour egg mixture over all pieces of bread evenly.
Once the banana mixture is fully combined and the banana well-softened and carmelized, pour that mixture over the bread slices and put into the oven.
Bake for 45 minutes, or until mixture starts to slightly brown on the top.
Remove from oven, and let sit for 5-10 minutes to set. Once set, you can use a spatula to remove each piece and serve individually.
I served each piece with fresh, sliced strawberries and just a dash of whipped cream, because when something has no added fat and sugar, we like to add back that fat and sugar.