Banana Bread French Toast

My husband always asks me to buy bananas. Then he conveniently forgets to eat them. I am big on waste-not want-not, so I will almost always make some kind of Banana Cake or Banana Bread. After 5 years of this pattern, I have a sneaking suspicion that his forgetfulness is actually a well calculated plan to trick me into making treats.

Anyways... I had a bunch of bananas that was going brown (gee I wonder why) so I made Banana Nut Bread. Which is great. But this batch turned out a little overcooked and dense. Once again, I can't just throw it away. French Toast and Bread Puddings are made from stale bread all the time (the soaking in milk-egg batter softens the bread perfectly). Can you hear my wheels turning???

This morning I made Banana Bread French Toast! Or as I like to call it "My Husband is Spoiled."

2 Eggs
1/3 cup Milk (or Cream)
1 tsp. Vanilla
1 tsp. Cinnamon
Dash of Salt
Banana Bread, sliced fairly thick
Butter

Mix eggs, milk, vanilla, cinnamon & salt (if your Banana Bread was perfectly cooked, you should reduce the milk to 1/4 cup and send me your recipe for bread).

Heat a pan or griddle over med-high heat. Add a dollop of butter and let it melt.

Take your Banana Bread & dunk it in the egg/milk mixture. Let it take a nice bath for a few seconds on each side. First the front....

Then flip it and let it do the backstroke... (okay, there is no need for both pictures, but look how pretty that cinnamon milky bath looks!)

Gently place on the hot buttery griddle and let it sit for a few minutes. You will know it is ready to flip when the bread releases from the pan. If you get resistance, stop & wait a little longer. If you try to flip it before it's ready, the bread will tear and it will be bad news. Stop! Don't do it! I know, I know. It's hard. But it will be worth the wait. Okay, you can flip it now.

When the second side is cooked (you were more patient this time, right?), you can flip it right on your plate and get ready to eat it! Put some more butter on that bad boy and pour some syrup on top. Add some sliced bananas (because I still have more that need to be eaten) and devour.

I would have added some powdered sugar just to make it even prettier, but warm French Toast doesn't last long around my husband. He said it tasted great without it though. Spoiled, I tell ya!

"Nice Cream" Pie

Craving a cool refreshing ice cream dessert as the weather is getting warmer? Watching your calorie intake too? This pie is like an ice cream dessert but nicer on your waistline. Ice Cream... Nice Cream... Get it? Fine, the name is lame, but the pie is delish!

1/2 tub Lite Cool Whip
1 individual container lowfat yogurt (any flavor, but lime is especially fabulous - key lime pie without the guilt!)
6 prepared individual graham cracker crusts

Fold the yogurt into the Cool Whip and divide among graham cracker crusts. Freeze, defrost for about 20 minutes before eating... & devour!

Each pie has around 160 calories. Yum!

I'm baaaaack...

Blogger forgive me. It has been a year and a half since my last post. But I'm back!

Man have I been busy! To sum up the past 18 months or so... I finally got pregnant (woo hoo) and welcomed my son into the world on November 24, 2010 (double woo hoo!). The past 6 months have been a whirlwind. My little family and I moved to a new city, I quit my job, and am now a stay at home mom. I have been so focused on my attempts to be the best Mom ever that I forgot about being the best Me ever. Which brings me to today's post.

Just because I have a new baby doesn't mean I have been away from the kitchen. In fact, I think I might even cook more now that I am a full time mom... probably because I am one of those moms that make their own baby food (Take that, Gerber).

But I digress.

I missed blogging. I missed sharing my recipes. I missed hearing if anyone has tried any of these ideas in their own kitchens. I missed forming sentences that didn't include the word "diaper" or "binkie." I missed this.

It's good to be back.