When it comes to creating delicious breakfast treats, your waffle iron can be used for more than waffles! My Banana Stuffed French Toast is a prime example.
What Ingredients do I need to make Banana Stuffed French Toast?
Let’s start by gathering the ingredients we need to make Banana Stuffed French Toast. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*If you want to adjust the batter flavor a bit, you can use almond extract instead of vanilla extract.
*Overripe bananas are great for the batter but like to use firmer bananas for the stuffing of the french toast.
How do I make Banana Stuffed French Toast?
Place the banana slices on top of one slice of bread leaving room around the edges. Cover with the other slice of bread and you’re ready for the next step.
*You can use any type of bread you like for this recipe.
Gently dip the sandwich into the egg mixture, completely covering the entire sandwich.
*If you’d like the batter a little sweeter, add some brown sugar to the mixture.
Can I use non dairy milk to make the french toast?
You sure can. Use almond milk, oat milk or your favorite non-dairy milk to make the batter for the french toast.
Gently remove the dipped French toast out of the batter using a spatula. Allow to drain for a few seconds before placing it on the waffle iron.
Place the egg-dipped sandwiches on the waffle iron and close the iron gently. Allow sandwiches to cook on the waffle iron for approximately 4-6 minutes on a high setting or until they become a beautiful golden brown.
Do I have to make the french toast on a waffle iron?
No, you don’t. If you’d rather make the french toast on the stovetop, use a non-stick pan over medium heat to cook the banana french toast.
Add a little melted butter to the pan and place the dipped bread onto the pan.
At this point the banana-stuffed french toast is a blank canvas, waiting for your culinary inspiration. I opted for my favorite hazelnut spread but feel free to use pure maple syrup or any of your favorite toppings.
Being a chef I had to take my breakfast a step further adding fresh strawberries and pecans, making this delicious breakfast dish, magazine-worthy.
Wouldn’t your family love to wake up to this dish or breakfast? It would also make a great brunch item for your next get-together.
Adding too much milk and sugar to the egg mixture will result in soggy french toast. That will cause the egg in the mixture not to cook properly, meaning wet, soggy, bread. You want the French toast to be dry on the surface with slightly crisp edges.
No, it shouldn’t. It shouldn’t be dry or soggy. French toast should have a rich, custard flavor.
The rule of thumb is to use about a quarter cup of milk and one egg per two-slice serving. To avoid a scrambled egg flavor, use only the yolks for some or all of the eggs that are required for the recipe. The sulfur compounds in the whites is what give eggs that unique egg flavor.