breakfast blogger

Being as obsessed with breakfast as I am, I’m always on the lookout for new breakfast ideas. This morning’s inspiration was sitting on the counter in the form of a loaf of banana bread. French toast is a personal favorite and I’ve tried the cinnamon-bun french toast so “why not make a banana bread french toast?” I asked myself.

I quickly whipped up a typical french toast batter of a couple eggs, a snoosh of milk and a little cinnamon and soaked a couple pieces of my homemade banana bread. I then went about cooking it like the usual french toast.

While my toast and a couple slices of turkey bacon where working their magic in the frying pan, I thought about what to top it with. Somehow the usual butter and maple syrup didn’t seem right so I whipped up a little something different.

I happened to have some beautiful local picked Okananga cherries…

…and some plain goat-milk cheese in the fridge still and decided to make something light and fluffy to top it with. I threw the cherries, cheese, a tablespoon of powdered sugar and a little cinnamon in the food processor and sent it for a whirl.

The mixture tasted alright, but because of the dryish crumbly nature of the goat cheese, it wasn’t the consistency I was looking for. I happened to have some cherry yogurt onhand and after a good dolup of that, it was beautiful and smooth.

By the time my topping was done, so was my banana bread french toast so I went to the plate. Topped with a couple of the most perfect cherries I could find and a fresh sprig of mint from my own chocolate mint plant outside, it was done!

I’ll admit that the banana bread was pretty dense and heavy for a summer brekkie, but the light and bright tasting cherry shmoo on top helped to balance the whole thing out. I think it just might become a favorite breakfast in my house.

And for those with a hankering for some divine banana bread:

• 1 Cup butter
• 2 cup sugar
• 4 eggs
• 6 mashed bananas
• 1 tbsp vanilla
• 3 Cups flour
• 1/2 tsp salt
• 2 tsp baking soda

Method:

1. Preheat oven to 350 degrees.
2. Butter and flour 2 loaf pans and set aside.
3. Mash bananas and set aside.
4. Cream butter and sugar together and add eggs and vanilla.
5. Mix dry ingredients in a separate bowl.
6. Alternate adding mashed bananas and flour mixture to the butter and sugar mix until combined.
7. Pour batter into loaf pans and bake for 50-60 min or until a toothpick inserted into the center comes out clean.
8. Allow the bread to sit for a few minutes before removing from pans to cool.

Note: Recipe freezes quite well but is so delicious that it probably won’t last long enough to freeze.

Enjoy!

This entry was posted on Monday, July 9th, 2007 at 10:50 pm and is filed under Breakfasts, Azureus' Recipes, Azureus' Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.