I’m back, baby! OK, I never really went anywhere. I was here all along. I just haven’t had the time to devote as much time as I’d like to cooking, photography, and blogging, which has really bummed me out. I made some time this week, got back at it, and realized how much I miss putting a newly created recipe together, taking photos of it, and sharing it with you.
And oh, how I missed it! And oh, how I was reminded of how much I love it!
Another thing I miss and love: breakfast – specifically: brunch. I mean, I have breakfast every morning (can’t imagine skipping it), but it’s usually in my car while I’m stuck in traffic. And I almost always have the easiest and healthiest thing to make while commuting: The Tasty Page’s own Blueberry Banana Almond Protein Smoothie. But the thought of brunch – low, slow, easy, and delicious – is always a welcomed thing. To me, elements of a good brunch include freshly brewed coffee, really good mimosas (plural on purpose), and something I wouldn’t normally have on the weekdays. And of course, all of this wouldn’t be complete without wonderful people to enjoy it with.
Though I have a good breakfast during the week, I like taking the time to make breakfast and enjoy it on a plate. And not in moving vehicle. And not sipping it through a straw. And that’s a paper straw because another poor turtle doesn’t need a plastic straw up its poor nose.
I like to look at the bright side of being stuck in traffic and moving a few inches every few minutes. One of them is listening to Matty in the Morning on the radio. Another bright side: putting recipes together in my head. Thinking about certain ingredients and how they would go together, creating such great flavors makes me so happy and also makes me forget that I’ve only moved a few feet in 20 minutes.
French toast came to mind one morning and what quickly followed was what I would top it with. I’ve always loved sliced bananas on my pancakes, waffles, and French toast so I had that in my head. I started thinking about cinnamon French toast topped with the bananas and somehow the thought of the cinnamon and bananas together morphed into banana churros.
When I first made this and the bananas were caramelizing in the sugar and cinnamon mixture it kind of reminded me of bananas foster. I thought about changing it from churros to bananas foster, but I didn’t have any rum or banana liquor. And most importantly, I wasn’t going to attempt striking a match and lighting my pan on fire, potentially burning myself. (Maybe that was because I just watched “The Outsiders”? Terrible reference, I know. “Do it for Johnny!”)
I know I’m not the first to say this, but the key to absolutely delicious French toast is thick cut brioche. It’s buttery and sweet and combined with the vanilla and eggs adds such a great layer of flavor. I used the brioche from Trader Joe’s and when I opened the bag I could tell just from smelling it how delicious the brioche was. I knew instantly that this recipe was going to be great.
I hope you try and enjoy this recipe for French Toast with Banana Churros. It’s easy and quick to make and perfect for a weekend breakfast or brunch. Especially if you’re planning a lazy Sunday – with mimosas, of course. You can also make it ahead of time and refrigerate or freeze the French Toast. Just toast them up or heat in the oven when you’re ready, microwave the banana churros for a about 30 second and enjoy together.
It’s been a while since I’ve put a blog post out here on The Tasty Page and I can’t tell you how good it feels to be back. Thanks for reading and I can’t wait to share more with you – and more often.
Here’s to a Tasty 2019!
- 8 thick-sliced brioche
- 6 large eggs
- ½ cup whole milk (or almond milk for dairy free)
- 1 ½ Tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- 2-4 Tablespoons butter for the pan
- 2 bananas, sliced about ½ “ thick
- 2 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon butter
- Heat oven to 200°f and place an ovenproof plate or baking sheet in the oven
- Heat a 10”-12” cast iron pan or non-stick skillet to medium-high heat on the stovetop
- In a large bowl whisk the eggs, milk, sugar, and vanilla
- Place one to two slices of brioche in the bowl, coating the entire slice
- When the skillet is hot, place a Tablespoon of butter in pan and swirl around, coating the bottom and edges of pan
- Place brioche slices in pan and cook until golden brown and slightly crisp, about 1-½ to 2 minutes per side
- Transfer finished French toast to oven to keep warm and repeat with remaining slices.
- Heat a large pan to medium on the stovetop
- Combine the sugar and cinnamon in a small bowl
- When the pan is hot add the tablespoon of butter
- Add the bananas and cook for about 1 minute, or until they start to caramelize
- Evenly sprinkle the bananas with half of the cinnamon sugar mixture, and cook for about 1-2 minutes
- Turn banana slices over and sprinkle the remaining cinnamon sugar mixture over them, cooking for another 1-2 minutes