Photography by Jim Bathie
Give your weekend brunch a decadent Louisiana twist with this Brûléed Banana French Toast. Thick slices of homemade banana bread are soaked in a cinnamon-spiced custard, pan-fried to golden perfection, and topped Bananas Foster syrup and bananas. Finished with a brûléed sugar crust and toasted pecans for crunch, this indulgent dish captures the sweet, buttery flavors of the classic New Orleans dessert in breakfast form.
Brûléed Banana French Toast
Makes 6 to 8 servings
Ingredients
- 3 large eggs
- 1 cup whole milk
- ¼ cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 8 (1-inch-thick) slices Banana Bread (recipe follows)
- 4 tablespoons unsalted butter
- Bananas Foster Syrup (recipe follows)
- Garnish: roughly chopped toasted pecans
Instructions
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla, and cinnamon; pour into a shallow dish. Working in batches, dip Banana Bread slices in egg mixture, fully coating both sides. Let stand on a plate.
- In a large skillet, melt 1 tablespoon butter over medium heat. Working in batches, cook bread slices until golden brown and slightly crisp, about 3 minutes per side, adding remaining 3 tablespoons butter, 1 tablespoon at a time, between batches. Top with bananas from Bananas Foster Syrup, and serve with Bananas Foster Syrup. Garnish with pecans, if desired.
Banana Bread
Makes 1 (8½x4½-inch) loaf
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1⅓ cups mashed ripe banana (about 3 medium bananas)
- ¾ cup firmly packed light brown sugar
- ½ cup vegetable oil
- ⅓ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°. Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, and vanilla. Gradually stir in flour mixture just until combined. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Banana Foster Syrup
Makes 1½ cups
Ingredients
- ¾ cup firmly packed light brown sugar, divided
- ½ cup unsalted butter
- ¼ cup cane syrup
- ¼ cup spiced rum
- ¾ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 large firm but ripe bananas, sliced ¼ inch thick on a bias
Instructions
- In a medium saucepan, cook ½ cup brown sugar, butter, cane syrup, rum, vanilla, and salt over medium-high heat, stirring frequently, until butter is melted and mixture is bubbly.
- Sprinkle remaining ¼ cup brown sugar onto bananas. Using a handheld kitchen torch, carefully brown sugar. Serve immediately.
