Thursday, December 8, 2011
Stuffed Banana French Toast with Cranberry Syrup & Butter Pecans
Roasted, caramelized bananas stuffed inside french bread, dipped in a thick banana batter and cooked until golden brown. Serve with buttered pecans and my tart cranberry syrup for an over the top breakfast or brunch.
Stuffed Banana French Toast
makes 3 sandwiches, 6 halved pieces
4 ripe bananas, small dice, divided
1 cup oat milk
6 oz soft silken tofu
5 tbl organic light brown sugar, divided
1 tbl cinnamon
1 tsp vanilla extract
pinch of sea salt
pinch of nutmeg
1 tbl canola oil
6- 1" pieces french bread
3 tbl earth balance vegan butter
In a blender or food processor, combine pieces of 1 banana, oat milk, tofu, 2 tbl brown sugar, cinnamon, vanilla, salt and nutmeg. Blend until completely smooth.
In a saute pan, heat 1 tbl of canola oil and saute the remaining banana pieces with 3 tbl brown sugar and a pinch of cinnamon until soft and caramelized, 7 minutes. Mash to desired consistency. I like the filling to remain somewhat chunky with texture.
Assemble three sandwiches with banana cream filling in the center.
Melt the butter in a large saute pan.
Dip the entire sandwich in the french toast batter and saute in butter until golden brown and slightly crispy on all 6 sides. This will seal the filling in!
2/3 cup maple syrup
1/2 cup water
7oz fresh cranberries, whole
In a small saucepan, combine maple syrup and water and bring to a simmer. Add the cranberries and continue simmering for 10 minutes or until the berries burst and soften. Strain the syrup, pressing against the berries to release all their juice. Toss the berries and put the syrup back on the stove.
Simmer for 5 minutes then chill to thicken even more or serve warm.
1/2 cup chopped pecans, toasted
1/4 cup earth balance vegan butter, melted
2 tbl organic powdered sugar
Combine all of the ingredients together to coat.