About a decade ago, I read the Tightwad Gazette books. Those were the kind of books you consume, rather than just read.
I took notes. Lots of them.
Last week while decluttering my recipe files, I found a recipe for Banana French Toast that I had copied from tTG and decided to try it.
Overripe bananas? Check.
Farm eggs? Check.
Real butter and maple syrup? Yes ma’am.
The kids loved it, and so did I. This would be a great recipe for those who can’t do dairy, or when you just plain run out of milk. Or when you want banana bread but don’t have time to bake it. Because it tastes just like banana bread!
Here goes.
Banana French Toast
(Recipe feeds about 4 people. We double it.)
- 3 over ripe bananas, mashed well
- 3 eggs (preferably pastured)
- cinnamon to taste
Mix those things well in a large shallow-ish bowl. Dip your pieces of bread into the mash and fry in lots and lots of butter.
Top with even more butter. And real maple syrup.
Oh my. This is weekly breakfast fare now.
Linked to: Real Food Wednesday
photo credit: JoeInSouthernCA
