By Misty I.
May 27, 2020
I have a confession. I wanted to eat this on Mother’s Day this year. Haha, but no one in my family asked me what I wanted for breakfast that morning! Weeks later, I was still thinking about it and I had to use up my spotty bananas, so we made it. This recipe is easily customizable as the fruit, cornflake crust, nuts, and bread can be whatever you desire or have on hand. This is roughly based on a stuffed french toast I had a few years ago at Scratch Kitchen on Oahu.
Banana Pecan French Toast
- 8 slices of Punalu’u sweetbread, ½”- ¾” thick
- 2 ripe bananas, sliced into ½” coins
- 2 cups cornflakes, I used Frosted Flakes (!)
- 1 C. chopped nuts, I used pecans (optional)
- 2 eggs
- ½ C. milk
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- 3 T. butter for frying, salted
- Mix eggs, milk, vanilla, and cinnamon in a medium bowl. Set aside.
- Place cornflakes and chopped nuts in a zip-top bag and crush it for the coating. Put in a container and set aside.
- Place 4 slices of bread on a large cutting board (that you used to slice the sweetbread) and cover each slice in bananas. Top with the remaining four slices of bread to make 4 “banana sandwiches.”
- Carefully, place each sandwich in the egg/milk mixture being careful that bananas aren’t falling out.). Immediately place in cornflake nut mixture to coat both sides of the “sandwich.”
- In a buttered skillet, fry each sandwich and press down while cooking.
- Serve with warm maple syrup.
That’s it, only easy!