I never really had french toast until I was an adult… definitely not a staple in the Rooney house growing up, but when I discovered it was bread fortified with egg and then smothered with syrup I was definitely IN. I came up with this recipe over the weekend and it was a huge it. Hearty, crunchy, sweet, and packed with protein. Josh claims it is the best french toast he has ever had. Hopefully you will like it too!
You will need:
For the batter:
1/2 of a ripe banana
1/2 tsp vanilla extract
1/3 tsp ground cinnamon
pinch of salt
2 eggs (flax eggs work too for a vegan option!)
A splash of milk (dairy, nut, or soy all work)
3/4 cup of chopped cashews
**1-2 tsp of syrup or sugar (very optional, I have done it with and without sweeteners in the batter- truthfully, the syrup on top seems to make up for it either way).
For the toast:
4 slices of bread *toasted- an optional Ariza household hack (Also I used a seedy, nutty, wheat bread in this particular case)
For the fixings:
Butter
Maple Syrup
More Cashews and/or banana for garnish
Using a wide shallow bowl big enough to fit at least one slice of bread comfortably- mash up your half of banana. Add the remaining batter ingredients (vanilla extract through milk- excluding the cashews) and mix until well combined. Don’t worry if you have lumps from the banana in there.
Add your cashews (and optional sweetener); mix one more time. Place your first piece of toast in the batter. The batter is thick so I like to spoon it on top and spread it evenly.
Heat a non-stick or cast iron skillet over medium heat. Add butter or oil (whatever you like to cook your french toast in- I used butter). Once the butter has melted add your first piece of toast, top-smothered-side down. If the other side, now facing you, looks a bit bare, spoon some batter on top. Cook for about 3 minutes until golden brown on the bottom and flip.
Once both sides are done remove from the pan and start your next piece/s. If your pan is big enough for more than one piece, by all means cook more than one at a time! Top your finished slices with butter and syrup… cashews and banana if desired and eat! Enjoy!
Condensed:
You will need:
For the batter:
1/2 of a ripe banana
1/2 tsp vanilla extract
1/3 tsp ground cinnamon
pinch of salt
2 eggs (flax eggs work too for a vegan option!)
splash of milk (dairy, nut, or soy all work)
3/4 cup of chopped cashews
**1-2 tsp of syrup or sugar (very optional, I have done it with and without sweeteners in the batter- truthfully, the syrup on top seems to make up for it either way).
For the toast:
4 slices of bread *toasted- an optional Ariza household hack (Also I used a seedy,nutty, wheat bread in this particular case)
For the fixings:
Butter
Maple Syrup
More Cashews and/or banana for garnish
Using a wide shallow bowl big enough to fit at least one slice of bread comfortably- mash up your half of banana. Add the remaining batter ingredients (vanilla extract through milk- excluding the cashews) and mix until well combined. Don’t worry if you have lumps from the banana in there.
Add your cashews (and optional sweetener); mix one more time. Place your first piece of toast in the batter. The batter is thick so I like to spoon it on top and spread it evenly.
Heat a non-stick or cast iron skillet over medium heat. Add butter or oil (whatever you like to cook your french toast in- I used butter). Once the butter has melted add your first piece of toast, top-smothered-side down. If the other side, now facing you, looks a bit bare, spoon some batter on top. Cook for about 3 minutes until golden brown on the bottom and flip.
Once both sides are done remove from the pan and start your next piece/s. If your pan is big enough for more than one piece, by all means cook more than one at a time! Top your finished slices with butter and syrup… cashews and banana if desired and eat! Enjoy!