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This is the time of year where there is no shortage of baked goods. When we started eating gluten and dairy free several years ago, it was hard to find good recipes for baked goods.
Now that gluten and dairy free is more mainstream, there are lots of pre-made options, but if your limiting intake of refined sugar, dyes hydrogenated oils or other ingredients, it’s sometimes easier to make your own.
Banana bread is delicious in its own right, but sliced, dipped and pan-fried as French toast? Spectacular!
Ingredients – Banana Bread:
1 1/4 cup all-purpose GF flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 cup sugar
1 1/4 cups mashed banana (about 3 medium-sized, ripe bananas)
2 tsp pure vanilla extract
1/2 cup oil (canola, EVOO, vegetable oil)
Ingredients – French Toast
2 eggs, beaten
1/2 cup non-dairy milk substitute
1/2 tsp pure vanilla extract
1 TBSP sugar
Directions – Banana Bread
Preheat oven to 350 degrees F. Grease a loaf pan (8 1/2 inch x 4 1/2 inch). In a large bowl, combine ingredients: flour, baking powder, cinnamon and salt
In a small bowl. combine eggs, sugar, bananas, vanilla and oil. Stir wet ingredients into the dry until just combined. Transfer the batter to the prepared pan.
Bake 45- 50 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool completely. Slice in 1″ thick slices
Directions – French Toast
Whisk together the eggs, milk substitute, vanilla and sugar in a bowl. Heat a skillet with oil over medium heat;
Soak the bread slices in the egg mixture, turning the slices over a couple of times.
Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Top each 2-slice serving with banana slices, powdered sugar or maple syrup.