Bananas foster–an iconic New Orleans flambéed dessert experience. It belongs with vanilla ice cream, no doubt. But why not on French toast? Waffles? Pancakes? Crepes? For breakfast, brunch, holidays, weekdays… All sound just fine to me.
Bananas foster is way simpler and quicker to make than you might think. All you need is ripe bananas, cinnamon, butter, rum, brown sugar, just a couple minutes to cook, and a little fire for funzies. The natural sugars in the banana create a rich caramel flavor and texture, while the rum adds a unique depth of sweetness. And potential for flames. Because everyone loves a good fire show. As a French toast topping, you can sub maple syrup for the brown sugar to bring in that comforting maple aroma and optimize the syrupiness of your sauce.
The almond butter layer is not required, but it adds a crave-worthy melty-creamy factor, plus an extra level of nutritious satisfaction for a real-deal sustaining meal. Take it one more step over the top with a subtle flavor like maple or vanilla almond butter. (Justins is always fabulous.)
Bananas Foster French Toast
Ingredients
For the French toast:
- 4 egg whites (or 2 large eggs)
- 3-4 Tbsp milk or half & half (I use 1 Tbsp half & half + 2-3 Tbsp low-fat milk)
- 2 packets sweetener (monkfruit, stevia) or 2-4 tsp sugar
- 1/4 tsp espresso powder
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg or cloves
- 1/2 tsp vanilla
- 4 slices whole grain bread
For the topping:
- 2 Tbsp almond butter (maple or vanilla flavored recommended), optional
- 1 ripe but firm banana, sliced into thick coins
- 1 Tbsp unsalted butter
- 1 Tbsp brown sugar or maple syrup
- sprinkle cinnamon
- 2 tsp rum
Instructions
- For the French toast, in a large flat-bottomed baking dish, whisk together the eggs/egg whites through vanilla. Position the slices of bread in the egg mixture. Soak each slice for at least 1-2 minutes on each side. (You may need to stack 2 slices and flip sides to take turns in the egg bath. Thick slices of whole grain bread should soak up nearly all the mixture.)
- Heat a large nonstick skillet/griddle over low to low-medium heat. Add a dab of butter to the hot pan as needed and swirl to coat. Remove soaked bread from the egg bath, letting extra liquid drip off. Cook French toast on low to medium-low heat about 4-5 minutes per side, or until golden brown on both sides and fully cooked through. Transfer to cooling rack or plates. (Cool on a paper towel 1-2 minutes to avoid condensation on the plate.)
- Meanwhile, in a small skillet over medium heat, melt ~ 1 Tbsp butter. Add the brown sugar or maple syrup, a sprinkle cinnamon, and the rum. Stir until combined and sugar is dissolved. Add the sliced banana to the pan. Cook banana in the bubbling sauce, undisturbed, about 3 minutes. Flip and continue cooking until soft and caramelized. (Alternatively, for the flambé method, add the rum at the end when the bananas are done and pan is removed from heat. Light the sauce with a lighter until alcohol cooks off.)
- Slice the French toast diagonally. Slather on a light layer of almond butter, if desired. Spoon hot bananas and sauce over the French toast. Serve immediately.