Father's Day Breakfast Treat!

Did you want to make dad a special breakfast this weekend? Here is a wonderful way to enjoy your favourite (banana bread) and create a special breakfast for dad-french toast!

Make the banana bread first and of course taste it and make sure it's delicious (it is) and then get ready for the french toast the next day. You can make the raspberry maple syrup ahead as well.
Happy Father's Day to all the great dads out there!

Banana Bread French Toast with Raspberry Maple Sauce

I was inspired by a special breakfast I had at The Cannery at the Pillar and Post in Niagara on the Lake I had a few years back to make this recipe at home. It would be the perfect breakfast or brunch to make for dad this weekend! 

2 eggs

1/4 cup (60 mL) milk

1/4 tsp (1 mL) ground cinnamon

6 slices banana bread (about 1/2 inch (1 cm) thick), see recipe below

Icing sugar (optional)

Raspberry Maple Sauce:

2 cups (500 mL) frozen raspberries

1/4 cup (50 mL) pure maple syrup

1 tsp (5 mL) cornstarch

Raspberry Maple Sauce: In saucepan, bring raspberries and maple syrup to a gentle boil over medium high heat, stirring often. 

In a small bowl, whisk cornstarch with 1 tsp (5 mL) of water. Stir into raspberry mixture and return to the boil. Boil for 1 minute or until thickened. Remove from heat and keep warm.

In a shallow dish, whisk together eggs, milk and cinnamon. Dip banana bread slices into mixture to coat evenly. Place on lightly greased nonstick skillet or griddle over medium high heat and cook for about 3 minutes or until golden and turn over. Cook for about 4 minutes or until golden. Repeat with remaining banana bread and egg mixture. 

Serve banana bread french toast with Raspberry Maple Sauce and dust with icing sugar if desired.

Makes 6 slices.

Tip: Be sure not to let the banana bread soak in the egg mixture too long, the bread will fall apart. A gentle quick dip to coat both sides is perfect.

Banana Bread

This loaf has a soft vanilla flavour that keeps you coming back for more. Banana loaf is perfect for an afternoon snack or part of your morning breakfast. Warm it in the microwave for a fresh out of the oven taste then use it the next day for a very tasty french toast!

1 cup (250 m L) all-purpose flour 

3/4 cup (175 mL) whole wheat flour

1/2 tsp (2 mL) baking soda 

Pinch salt

1/2 cup (125 mL) butter, softened 

3/4 cup (175 mL) granulated sugar

2 eggs 

1 tsp (5 mL) vanilla

3 very ripe bananas, mashed (about 1 cup/250 mL)

1/2 cup (125 mL) sour cream or vanilla yogurt

1/2 cup (125 mL) toasted chopped walnuts (optional)

Preheat oven to 350 F (180 C).

In a bowl, whisk together flour, baking soda and salt; set aside.

In another large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and sour cream. Add flour mixture to banana mixture and stir to moisten. Add walnuts, if using and stir to combine.

Scrape into 8 x 4 inch (1.5 L) loaf pan and bake for about 1 hour or until tester inserted in centre comes out clean.  Let cool in pan on rack. Remove from pan and let cool completely on rack. Makes 1 loaf, about 16 slices.

Tip: If you don’t have both all purpose and whole wheat flours simply use all of one in the recipe.

Storage Options: Wrap loaf whole or in quarters in plastic wrap and in heavy-duty foil and freeze for up to 2 weeks. Wrap loaf in plastic wrap and keep at room temperature for up to 3 days.

This recipe is from Best of Bridge Comfort Food by Emily Richards and Sylvia Kong, published by Robert Rose, 2019.