Banana Nut French Toast

Okay, so I have to share this funny story of how this recipe came to be. We have a Seal a Meal machine that we use for all of our meats. We go to Reid’s (where they can save you money) once a month and buy our meat and then bring it home and Seal a Meal it in portions for two.

Me being the genius I sometimes think I am decided that I was

going to make two loaves of Banana Nut Bread and seal one loaf in the bag for later use. Well, well, well … lesson learned, bread doesn’t take too kindly to having the air sucked out of it. I wasn’t going to waste the bread so…viola Banana Nut French Toast.



¾ cup sugar
½ cup butter or margarine, softened
2 eggs
1 cup (2 medium, overly ripened) mashed bananas
½ cup milk
1 tsp vanilla
½ tsp cinnamon
2 cups all purpose flour
1 tsp baking soda
½ tsp salt

Preheat oven 350°

Grease bottom only of 9x5 or 8x4 loaf pan. In large bowl cream sugar and butter until light and fluffy; beat in eggs. Blend bananas, milk and vanilla into sugar mixture. In separate bowl combine all dry ingredients (including option choices). Add to creamed mixture and blend well. Pour into baking pan and bake at 350° 50-60 minutes or until toothpick inserted in center comes out clean. Cool completely…Seal a Meal for about a month in the freezer. That will be sure to give it that mushed squished effect.

2 Eggs, well beaten
½ cup milk
1 tsp nutmeg
1 tsp vanilla

Mix all ingredients together in medium bowl. Dip sliced banana bread in mixture and place on greased medium high heated grill for about two minutes per side. Sprinkle with confectioner’s sugar or pour syrup over and enjoy.


© Crackerberries 2009