Banana Bread French Toast with Caramel Sauce

On special mornings or even just weekend mornings, I love to serve french toast. And when the bread used for the french toast is freshly made banana bread, it takes the “special” factor up several notches!

This is a great dish to make when you have very ripe bananas lying around the house. I just take them, slice them up, put them in a large freezer bag and mash them up with my hands. Or better yet, let the kids do this part. They love squashing things after all, right!!

Then it’s time to get your loaf pan out and bake up this yummy bread. It would make it really easy if you made the bread the night before. Because then all you would have to do in the morning is to make it into french toast and whip up some caramel sauce. Easy-Peasy!!

It doesn’t take much to fix up a special breakfast for the morning. So if you have some nice ripe bananas sitting on your counter, you probably have most of the other ingredients for this delightful Banana Bread French Toast already. So get going. The weekend is here! What are you waiting for!! 😉

Here is a great Loaf Pan that would help you make this recipe!
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Banana Bread French Toast with Caramel Sauce

Ingredients

Banana Bread

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. brown sugar
1/2 c. butter
1 c. buttermilk
2 eggs
1 tsp. vanilla extract
1 c. ripe mashed bananas

For the French Toast

5 eggs
1/3 c. sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
butter for cooking

Caramel Sauce

1 c. brown sugar
1/3 c. whipping cream
6TB Butter
1TB corn syrup

Instructions

Preheat the oven to 325*F. Grease a 9x5 inch loaf pan.
Whisk together the first 4 ingredients in a medium bowl, set aside.
In a large mixing bowl, cream together the sugar and butter until smooth and creamy. Add the buttermilk and flour mixture alternately in three additions apiece.
Add the eggs and vanilla and mix thoroughly. Stir in the bananas.
Pour into the loaf pan and bake for an hour and twenty minutes or until a toothpick comes out clean.
Cool for twenty minutes in the pan and turn it out onto a cooling rack to cool completely. Slice the bread into ten even pieces.

Caramel Sauce

Make the caramel sauce: In a medium saucepan, over medium heat, cook the brown sugar, whipping cream, butter, and corn syrup, stirring constantly till it boils. Boil it for another minute longer while stirring with a whisk constantly.
Set aside.

French Toast

Combine the french toast ingredients in a large bowl. Heat a large skillet over medium heat and melt a pat of butter.
Carefully, using your hands so the bread doesn't break, dip each piece of bread into the egg mixture on both sides. Allow the excess mixture to drip back into the bowl. Cook each slice of bread for a couple minutes on each side or until each side is light brown. Add more butter, a pat at a time as needed until all bread is cooked.
Place each piece of french toast on a serving platter, pour the caramel sauce over the top and dust with powdered sugar if desired. Serve immediately.

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Here are some other breakfast recipes:

Nutella and Banana Stuffed French Toast