To me bananas are included in the category of energy fillers or office afternoon snack when my tummy begins to growl (thanks to our office’s kindness to supply us an abundance of bananas every week!).
However bananas charred on the burner until they caramelised are completely my thing! Yeah I love all kinds of caramelised things including caramelised onions, caramelised eggplants, one time I even tried to make caramelised papaya because I hate papaya and I was trying to love it by trying to put some sugar and cook it on the stove but it didn’t really work, I still hate papaya. 🙁
Caramelised banana is really yummy though and it worked very beautifully with french toast. I really like having this for breakfast even though I’m not really a big dessert person.
To make the baked caramelised bananas french toast even more indulgent I added a generous drizzle of caramel sauce and pecans however I think ice cream would work beautifully as well.
Recipe below is adapted from Taste.com.au.
- 6 slices of brioche or white bread
- 2 bananas
- 1 cup milk
- 4 eggs
- 3 tbsp sugar
- 1 tsp cinnamon
- 150ml cream
- 30gr pecans, chopped
- 2 bananas, halved lengthwise
- 1 tsp sugar
- 10 gr butter
- 30 gr butter
- 50 ml cream
- 2 tbsp brown sugar
- Preheat oven to 180C. Grease a square 22cm baking pan generously.
- Mash bananas with a fork until smooth and whisk well with milk, eggs, sugar, cinnamon, cream and chopped pecans. Set the banana mixture aside.
- Cover the base of the baking pan with a single layer of bread and pour ⅓ of the banana mixture evenly over the first layer of bread. Top with the second layer of bread and pour the rest of banana mixture over the second layer of bread. Bake in the oven for 30 minutes or until the surface looks golden brown.
- Sprinkle sugar over the bananas. Melt butter in a non-stick skillet over medium heat and place bananas in a single layer. Cook until the bottom becomes caramelised and flip to the other side to cook until golden brown (around 2-3 minutes each side).
- Place sugar in a saucepan, bring the pan to medium heat and let the sugar boils. Add butter and cream and swirl the pan around to combine.