A few years ago I made french toast using banana nut butters, but this time I’m using banana nuts and banana butter in place of the butter.
The butter makes for a more tender, nutty toast.
So, if you’re wondering how to make French toast with bananas, you’re in luck!
The banana nut recipe is simple.
In a medium bowl, combine bananas and the sugar and whisk until combined.
Once that’s mixed, add the vanilla extract and mix again until combined with the other ingredients.
Spread on a baking sheet or cookie sheet lined with parchment paper and bake at 400 degrees for 45 minutes.
Banana Nut Butter recipe yields: 1 1/2 cups flour1/2 teaspoon salt1/4 teaspoon baking soda1/8 teaspoon ground cinnamon1 teaspoon ground ginger1/16 teaspoon ground nutmeg1/3 cup milk1 teaspoon butter, melted3 tablespoons unsalted butter, cubed1 teaspoon vanilla extractThe butter adds a nutty flavor to the toast, which adds a little sweetness to the mix.
You can use more or less of the vanilla, depending on your preferences.
I’ve seen recipes where a teaspoon of vanilla extract is substituted for 1 teaspoon of butter, but I think it’s worth experimenting with your favorite butter.
If you like to use a lot of butter and want a little more flavor, try using a small amount of vanilla.
If your favorite flavor isn’t your cup of tea, use less butter, too.
Once you’re satisfied with the recipe, add a little of the milk to make a thickened butter.
Then, pour in the butter, vanilla extract, and the milk and mix it all together until combined and thickened.
Banana Nut Bread recipe yields 5 cups of flour, 1 teaspoon salt, 1/4 cup baking soda, and 1/8 tsp ground cinnamon.
You’ll need: 1/3 of a banana, peeled and cut into 1/16-inch pieces (approximately)1/5 cup sugar1/10 cup milk (or more)1 tablespoon butter, at room temperature (about 2 tablespoons)1 cup banana, sliced1 teaspoon cinnamon and ginger (or other nutmeg or ginger)1 teaspoon nutmeg, ground 1/32 teaspoon ground black pepper1/32 to 1/64 teaspoon ground cloves, minced2 tablespoons unsweetened cocoa powder1 teaspoon baking powder1/6 to 1 teaspoon vanilla2 tablespoons milk, or more2 tablespoons butter, melting1 cup white whole-wheat flour1 tablespoon ground cinnamon3 tablespoons butter (1 stick), at room temp.1/12 teaspoon saltThe dough can be kneaded to a soft ball, but you can skip this step.
Place the dough into a large bowl and use your hands to gently fold the dough to form a ball.
Add the flour to the bowl and mix until smooth.
Add milk to the flour and mix together until thoroughly combined.
The dough should be sticky.
Cover the bowl tightly with plastic wrap and let rise for about 1 hour, until doubled in size.
The time will vary based on how big the dough you’re making is.
The longer you let it rise, the denser the dough will be.
Preheat the oven to 400 degrees.
To make the filling, combine the milk, butter, cinnamon, nutmeg and nutmeg spice in a small bowl and whisk to combine.
Add vanilla and milk to taste.
Roll the dough out on a lightly floured surface and cut out 4 circles.
Cut out 2 more circles and place them in the bowl.
Place 2 cups of filling in each of the four circles and roll them out to about 1/6-inch thick.
Using your hands, transfer the doughs to a greased baking sheet and spread them out.
Cut each dough circle into 8 equal pieces.
Place each piece of dough on a sheet of parchment paper.
Use your hands and press down on the dough with a rolling pin to flatten it.
Bake for 15 minutes, until golden brown.
Transfer the cookies to a wire rack to cool completely.
To serve, spread the cream cheese over each cookie and top with a dollop of the filling.
You could also serve the cream-filled cookies with a drizzle of milk.
Nutrition Facts Banana Nut Butters with Banana Nut Cream Cheese Recipe with Banana Butter Amount Per Serving (1 tablespoon each) Calories 882 Calories from Fat 48 % Daily Value* Total Fat 4g 7% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 816mg 27% Potassium 712mg 20% Total Carbohydrates 49g 22% Dietary Fiber 4g 16% Sugars 23g Protein 21g 34% Vitamin A 1.5% Vitamin C 1.2% Calcium 1.3% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.