Grilled banana ‘bread’ french toast
Bread
Grill
A craving for banana bread, low energy, leftover bananas and voila - a mix, flavoured with vanilla, ground cardamom and cinnamon powder and joy oh joy. <br /> <br />I often store ripening bananas in the freezer when I can't use them all up. And then I bake them on high heat in their skins for 15 - 20 minutes at 180 deg C. Once cool, I remove from the skins (which I discard) and make puree bases for banana bread mostly. <br /> <br />I also like to cut my own slices off a sweet, soft (brioche-type but eggless) white loaf for my perfect thickness, about an inch. My children prefer to use baguettes and some friends, brioche. <br /> <br />If you like soft-centred french toast, soak the bread for longer than my quick dip. Note that the kind of bread you use will determine the end results.
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