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Banana Bread French Toast Two Ways

Banana Bread French Toast Two Ways

For best results prepare the banana loaf a day or two in advance. Serving suggestion - use honey in place of the chocolate sauce if you prefer.


Banana bread

  • 220 g (250ml) light brown sugar
  • 2 large eggs
  • 250 g (2 medium) peeled ripe bananas
  • 180 g (175 ml) plain full cream yoghurt
  • 120 g butter (130 ml), melted
  • 5 ml (1 tsp) vanilla extract
  • 320 g (530 ml) cake flour
  • 5 ml (1 tsp) bicarbonate of soda
  • 7.5 ml (1½ tsp) ground cinnamon

Dark chocolate sauce

  • 70 g (80 ml) brown sugar
  • 25 g (50 ml) cocoa
  • pinch of fine salt
  • 45 ml (3 tbsp) hot water
  • 100 ml full cream milk
  • 2.5 ml (½ tsp) vanilla extract

French toast

  • 250 g streaky bacon
  • 3 large eggs
  • 125 ml (½ cup) full cream milk
  • butter, for frying
  • 125 g (140 ml) smooth cottage cheese
  • thyme sprigs, to garnish
  • 125 g (125 ml) ricotta
  • fresh raspberries, to decorate
  • edible flowers, to decorate (optional)


  • Preheat the oven to 180ºC. Line a large loaf tin with baking paper.
  • To make the banana bread place the sugar and eggs in a large mixing bowl. Whisk on high speed for 3 minutes until pale and thick. Use a fork to mash the bananas. Add these to the bowl with the yoghurt, butter and vanilla. Mix to combine.
  • Sift the flour, bicarb and cinnamon into the bowl. Mix until just combined.
  • Tip the batter into the loaf tin and smooth the top. Bake for 55-60 minutes or until an inserted skewer comes out clean. Set aside to cool completely.
  • To make the chocolate sauce place the sugar, cocoa and salt in a small pot. Add the hot water and whisk into a paste. Gradually add the milk while whisking.
  • Whisk the sauce over a medium heat to dissolve the sugar. Bring to the boil. Allow to boil gently for 5 minutes, whisking regularly. Remove from the heat, whisk in the vanilla and set aside to cool.
  • To prepare the bacon preheat the oven to 200ºC and line a baking tray with baking paper. Arrange the bacon on the paper. Bake for 15-20 minutes or until crispy.
  • While bacon is cooking prepare the French toast. Place the eggs and milk in a jug and use a fork to whisk until combined. Pour into a small dish.
  • Cut eight 1.5 cm slices of banana bread. Melt some butter in a frying pan. Dip a slice of banana bread in the egg mixture for a few seconds on each side. Transfer to the hot pan and cook for a few minutes per side until golden. Repeat with the remaining slices.
  • For savoury French toast, spread the cottage cheese on the fried banana bread slices. Top with crispy bacon and a few sprigs of thyme. For sweet French toast, spread the ricotta on the bread and top with a drizzle of chocolate sauce, fresh raspberries and flowers. Serve immediately.

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