Indulge In {Coconut Banana Bread French Toast}

If you're a breakfast fein like I am, you are always looking for new ways to mix up the menu. Sometimes that mix up comes naturally. The other day I made a loaf of homemade banana bread to use up some rotten bananas I had laying around. After snacking on about half of it throughout the day, I got this brilliant idea. Why not coat it in a bit of coconut egg wash and toast it up in the pan? Completely genius idea if you ask me. Once it was all said and done, the dish was like a tropical vacation in my mouth. Without a doubt, it's my new favorite weekend breakfast. Here's the recipe....

:: Ingredients ::
1/2 Loaf Day Old Banana Bread (Recipe Below)
3 Eggs
1 Tablespoon Cinnamon
1/2 Cup Coconut Flakes
Maple Syrup

:: Banana Bread Ingredients ::
2 1/3 Cup Bisquick
1 Cup Sugar
1/3 Cup Vegetable Oil
3 Eggs
2 Large Very Ripe Bananas
1 Tsp. Vanilla

:: Banana Bread Instructions ::
1. In a large mixing bowl, combine Bisquick, sugar, vegetable oil, and eggs.
2. Add bananas and vanilla. Throughly combine.
3. Pour into a well greased loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a knife stuck in the center comes out clean.

:: Directions ::
1. Slice banana bread into 1/2" slices. Set aside.
2. In a mixing bowl, beat eggs with coconut and cinnamon.
3. Coat each slice of banana bread with egg coconut mixture and cook over medium high heat until egg mixture is cooked, approximately 3 minutes per side.
4. Drizzle with maple syrup and serve!

Indulge In {Mom's Banana Bread}

There is no doubt I have an infatuation with good eats, and I believe that it's genetic. While I get my desire to experiment with flavors from my dad, I definitely get my love of down home favorites from my mom. From her white wine mac n' cheese to the oven fried chicken, she sure knows how to break my diet and get me to give in to my inner cravings. My all time favorite that she makes though, I have to say is her banana bread. It's light and fluffy with just the right amount of sweetness. I like to pretend it's healthy, because it's loaded with bananas. Her secret? A topping of cinnamon sugar! Here's the recipe....

:: Ingredients ::

2 1/3 c. Bisquick
1 c. sugar
1/3 c. vegetable oil
3 eggs
3 lg. very ripe bananas (about 1 ½ cups) 1 tsp. vanilla
3/4 c. chopped nuts (optional)

2 tbsp. cinnamon sugar

:: Directions ::

1. Preheat oven to 350 degrees.

2. Mix together Bisquick, sugar, oil and eggs, beat well. 

3. Stir in bananas. Add vanilla and nuts. Top with cinnamon sugar. 

4. Bake for 55 to 60 minutes in greased loaf pan.

Dining Uncorked {Brown Sugar Banana Bread Pancakes}

So, I'm going to be honest. I've never actually made these pancakes before. But, seriously, how bad can they be? I'm talking about brown sugar and banana bread, in the form of a pancake, that's kinda healthy because it's actually made with whole wheat.  This recipe combines my two favorite childhood foods. When I was younger and would stay with my grandparents, every morning I was there my grandmother and I would experiment with different flavors of pancakes for breakfast. And, my favorite thing that my mom makes, still to this day, is her banana bread. It's honestly to die for. Swear. Anyways, this recipe kind of hits home and I can't wait to try it! Here is the recipe from How Sweet It Is in case you want to try it too! 

Whole Wheat Brown Sugar Banana Bread Pancakes

makes 12 pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.