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Banana Bread French Toast with Stewed Rhubarb

Decadence on a plate. This Banana Bread French Toast is over-the-top in the best possible way. Paired with tart stewed rhubarb and balanced with a dollop of unsweetened whipped cream, this brunch is the definition of heaven-sent.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 4

Ingredients
  

Stewed Rhubarb

  • 454g (1 lb) fresh rhubarb chopped
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1/4 tsp salt

Banana Bread

  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas
  • 2 tbsp milk 2% or higher
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup walnuts chopped

Banana Bred French Toast

  • 2/3 loaf banana bread cut into 8 thick slices
  • 1 cup 2% milk
  • 1 tsp vanilla

Unsweetened Whipped Cream

  • 3/4 cup whipping cream
  • maple syrup for drizzling

Instructions
 

For the Stewed Rhubarb

  • Place the rhubarb, water, sugar, and salt in a small saucepan. Stir to combine. Place over medium-high heat and bring to a boil. Reduce to a simmer.
  • Simmer the rhubarb until it breaks down completely and the liquid in the pan takes on a syrup-like consistency.
  • Transfer the rhubarb to a bowl and let cool to room temperature before covering and transferring to the fridge.

For the Banana Bread

  • Preheat the oven to 400°F. Grease a loaf pan and set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
  • In a separate bowl, mash the banana until smooth. Whisk in the milk and cinnamon and set aside. 
  • In another bowl, sift the flour, salt, baking powder, and baking soda together and whisk to combine.
  • With the mixer set to low, add the banana mixture in thirds, alternating with the dry ingredients. Wait for each addition to become fully integrated before adding more. Finally, add the walnuts and mix until evenly dispersed.
  • Pour the batter into the prepared loaf pan and bake for an hour or until a toothpick and be inserted and removed cleanly from the center of the loaf. Let cool in the pan for 10 minutes before transfering the loaf to a cooling rack to cool completely.
  • Enjoy some of the bread fresh before transforming into french toast, because there is nothing better than fresh banana bread.

For the French Toast

  • In a medium-sized bowl, whisk to combine the milk, eggs and vanilla. Set aside.
  • Melt a small amount of butter in a large cast-iron skillet over medium heat until frothy. Briefly dip two pieces of banana bread in the egg mixture, ensuring they are coated completely before placing on the skillet. Cook the bread for roughly 3 minutes a side or until golden. Transfer the finished pieces of banana bread french toast to a large plate and keep warm in a 150°F oven. Repeat with the remaining slices of banana bread.

To Serve

  • Pour the whipping cream into a stand mixer fitted with a whisk attachment. Whisk the cream on medium-high until medium-soft peaks form. Transfer to a bowl.
  • Arrange two slices of Banana Bread French Toast on a plate and serve with a spoonful of stewed rhubarb, a dollop of unsweetened whipped cream 
Keyword bananas, eggs, french toast, maple syrup, rhubarb, whipped cream