February 2012 Daring Bakers' Challenge - Quick Breads

  The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I used this challenge to make Banana Bread.
Oh, wait a minute! Before you yawn and  click away, I used the banana bread to make yummy French Toast. I served it for dessert and my guests loved it! I made the banana bread and kept it for a couple of days (ok I did eat a few slices) allowing the bread to get a bit stale. Then I made French Toast...super easy and served it with Sweet Scoops Frozen Ginger Yogurt and a drizzle of maple syrup. Then, because the french toast was so quick and easy, I had time to make some caramel and coat some banana slices for a crunchy garnish.


Banana Bread

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
4 each eggs, large sized
2 cups bananas, very ripe and mashed
2/3 cup buttermilk, room temperature
Preheat the oven to 350 degrees. Prepare the loaf pans by spraying with food release. Sift together the flour, baking soda, and salt; set aside.
 Cream butter in a mixer with the paddle attachment. Add sugar slowly and beat for about five minutes.
  Add the eggs one at a time, beating well between each addition. Add the bananas.
Add the flour mixture alternately with the buttermilk  beginning and ending with the flour.
 Pour batter into prepared pans and bake until a tester toothpick comes out clean when inserted.
 Remove pans to a rack for about ten minutes. Remove bread from the pans and cool on a rack until room temperature.

Banana Bread French Toast:

8 slices Banana Bread, 3/4 inch thick
3 eggs
1 cup Half and Half
1 1/2 teaspoons light brown sugar
1/8 teaspoon fresh nutmeg, ground
2 tablespoons butter
Maple Syrup
 Arrange slices of banana bread on platter to air dry fro several hours.
 Beat eggs and brown sugar together in a medium bowl with a whip until just incorporated. Add the Half and Half and the nutmeg.
 Arrange the French Toast on plates and garnish with maple syrup, frozen ginger yogurt and caramelized bananas, if desired
 Serves 4