About a year into our relationship Mike mentioned he makes a mean Bananas Foster. The first time we went to Joe’s Crab Shack, he ordered the Bananas Foster crepes and completely devoured them. I asked when he was cooking them for me. He shrugged it off. Six years later, he’s never made them. So I took matters into my own hands.
I’m not a vindictive person by nature, but after years being promised a dish of banana happiness I decided I needed to school Mike a little. Not only are we doing Bananas Foster. We’re doing Bananas Foster with Mike’s second favorite breakfast food and his favorite banana bread. What’s up now? I’ll teach him to tease me with yummy food!
Banana Bread Foster French Toast
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla
- Non-stick cooking spray
Banana Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 2 eggs beaten
- 3-4 overripe bananas mashed
- 2 tablespoons unsalted butter
- 1/4 cup 1.75 ounces dark brown sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- 2 under ripe bananas cut into slices
- 1/4 cup + 1 tablespoon dark rum divided
Preheat oven to 350 degrees F. Lightly grease a 9? x 5? loaf pan.
In a small bowl, combine flour, baking soda and salt. In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir flour mixture into banana mixture (in 2 additions); stir until just moistened. Pour batter into prepared loaf pan.
Bake for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes of clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Portion cooled banana bread into 8 slices. Heat a large skillet over medium heat.
In a medium bowl, whisk together 2 eggs, 3/4 cup milk, and 1 teaspoon vanilla. Coat skillet with non-stick spray.
Dip french toast slices into egg mixture and place into hot skillet, working with 4 slices at a time. Cook 3 to 5 minutes per side, until golden brown and a slight crust forms. Remove to a plate and keep warm. Repeat with remaining banana bread.
In a large skillet, melt butter. Add brown sugar, allspice, and nutmeg; stir until sugar and spices are dissolved into butter. It will look like a paste as opposed to a syrup. Add 1 tablespoon rum, and bring sauce to a simmer.
Add bananas and cook for 1 to 2 minutes on each side; spoon sauce over bananas as they cook. Remove bananas and divide among french toast slices
Bring sauce back to a simmer and add remaining rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately pour sauce over french toast and bananas.