Tag Archives: snack

Breakfast for Dinner | Banana Bread French Toast

29 Mar

When life hands you dry banana bread…then make Banana Bread French Toast!

The banana bread recipe had great flavor, but baked really dense and quite dry. To fix the dryness in the recipe below add an additional banana and an additional 2 TBS of melted butter.

The inspiration for the banana bread french toast came from a breakfast I had with Kate during one of our trips to Austin, TX. The South Congress Café serves up an amazing Carrot Cake French Toast. It has been highlighted on the Food Network and was worth every calorie. I just remember eating that on our last day in Austin trying to think of how I could take the left overs with me, but we were heading to the airport, ha!

(Adapted from Baking Illustrated)

Makes one 9 x 5 inch loaf (preferably 3” inches deep)

Ingredients:

2 c King Arthur Unbleached All Purpose Flour

1 c walnuts, coarse chopped

¼ c sugar

½ c light brown sugar

¾ tsp baking soda

½ tsp salt

¼ tsp freshly ground nutmeg

2 very ripe large bananas, mashed well **(see note above for change)

1 – 5.3oz container Nonfat Plain Greek Yogurt

2 large eggs, beaten lightly

4 TBS unsalted butter, melted and cooled **(see note above for change)

1 tsp vanilla extract

½ TBS orange zest

Steps:

  1. Preheat oven to 350 degrees. Grease your 9×5 inch loaf pan with nonstick spray.
  2. Spread the walnuts on a small baking sheet and bake 5-10 minutes until fragrant.
  3. Whisk the dry ingredients together in a large bowl.
  4. Mix the wet ingredients including the zest in a medium bowl.
  5. Gently fold the banana mixture into the dry ingredients, with a silicone spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
  6. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean. Total baking time is 55 – 60 minutes. Rotate the loaf at the 30-minute mark of the baking time. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.

Banana Bread French Toast Time:

Makes 2 full servings or 4 side servings


Egg Wash:

In a shallow vessel whisk:

2 Eggs

¾ c milk

½ tsp vanilla extract

¼ tsp cinnamon

½ TBS sugar

pinch of salt

  1. Soak 4 slices of Banana Bread in the egg wash while you are making the topping

Topping:
Combine the following 3 ingredients in a small bowl:

3 heaping TBS of Greek Yogurt (I used Sophia’s Greek Yogurt of Belmont, MA)

½ TBS freshly grated orange zest

½ TBS honey

¼ c Pure Maple Syrup (heated) for drizzling… yum!

Cooking Directions:

  1. Place a large skillet over medium heat. Melt 1 TBS of butter in the skillet. Place the egg wash soaked banana bread slices in the skillet and cook for 3 minutes on each side.
  2. Remove cooked slices from heat and cut in half.
  3. Place 4 halves of the slices on each plate.
  4. Top with a heaping TBS of greek yogurt topping.
  5. Grate orange zest over the top for garnish.
  6. In a small microwave safe bowl pour ¼ c of pure maple syrup.
  7. Heat in microwave for 20 seconds.
  8. Drizzle over the French Toast and enjoy!
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Weekday Breakfast Treat | Almond Butter Delight

28 Mar

A couple of years ago I was fortunate enough to spend a few days at Canyon Ranch on a work trip to Arizona.

The food was delicious and healthy. It was refreshing not to have to worry about scavenging protein for breakfast or deconstructing pre-made hotel sandwiches to create a healthier lunch option.

This recipe was one of my favorite things from the breakfast spread at Canyon Ranch. I like to put it on thin wheat crackers (like Ak Mak or Wasa Thin & Crispy Flatbread). Jess prefers to spread it on caramel rice cakes. It would also be yummy as a dip for fresh fruit.

My favorite thing about it (aside from it’s deliciousness) is that it’s really easy to whip up a batch for the week.

(Recipe from Canyon Ranch)

Makes 10 (2-TBS) servings

Ingredients

1 cup nonfat ricotta cheese 

2 tsp vanilla extract

½ tsp ground cinnamon

1 ½ TBS honey

¼ cup almond butter (without added salt)

Steps

1. Combine all ingredients in a blender container & puree until smooth. (It might seem a little loose but it will firm up a bit after it’s been chilled in the refrigerator for a few hours.)

2. Chill in the refrigerator until ready to use. Enjoy within one week.

Nutritional info: 65 calories, 4 grams fat, 5 grams protein, 5 grams carbohydrate, 2 milligrams cholesterol, 12 milligrams sodium, trace fiber 

 Notes: I buy the highest quality ricotta that I can find & swear it makes all of the difference in this recipe. My favorite is Calabro Fat Free Ricotta. It’s so good I eat it straight out of the container sprinkled with a little bit of salt & pepper. YUM!

 Tip for accurately measuring honey in recipes: Spray the measuring cup or measuring spoon with a little bit of non-stick cooking spray before measuring the honey. The honey will easily slide into the recipe – no sticky messes or sad dollops left behind on the measuring implement. 

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