Best Banana French Toast Sauce Recipes

CARAMELIZED BANANA FRENCH TOAST WITH CHOCOLATE SAUCE

Steps:

• Chocolate Sauce
• In a bowl, pour the hot cream over the chocolate. With a whisk, stir until smooth. Set aside.
• Caramelized Bananas
• Cut each banana into two sections and then in half lengthwise.
• In nonstick skillet, melt the sugar and water and cook until golden brown. Add the bananas and coat them with the caramel. Close the heat. Set aside.
• French Toast
• In a large bowl, combine the eggs, milk and sugar with a whisk. Set aside.
• Spread the banana mixture on four slices of bread and cover with the remaining bread slices. Dip each sandwich, one at a time, into the egg mixture, letting them soak thoroughly.
• In a large nonstick skillet, brown the sandwiches on both sides in the butter. Cut each sandwich in half diagonally. Drizzle with the chocolate sauce.
• Makes/Yield 4 servings
• Prep Time 25 min
• Categories
• Main course

BAKED BANANA 'FRENCH TOAST' WITH PECAN SAUCE RECIPE

Steps:

• Preheat the oven to broil. In a small mixing bowl combine 3 tablespoons of the butter and the brown sugar. Sprinkle the sugar butter mixture evenly over the bottom of an 8?-by-8 ?-inch square metal baking pan. Lay the banana slices in one even layer over the bottom of the pan. Dot the remaining tablespoon of butter over the bananas. Broil the bananas and sugar in the oven until the sugar is melted and the bananas are caramelized, 8 to 9 minutes. Remove the pan from the oven and allow the pan to cool. In a large bowl, whisk together the eggs, half-and-half, banana liqueur (if desired) and cinnamon. Lay half of the bread slices over the bananas to form one even layer of bread covering the bananas. Pour half of the egg mixture evenly over the bread. Repeat this process for a second layer of bread and pour the remaining egg mixture over the top. Cover with aluminum foil and refrigerate for at least one hour and up to overnight. Preheat the oven to 350 degrees F. Bake the French toast for 20 minutes, remove the foil and return to the oven until golden brown and puffed, about 30 minutes longer. Remove from the oven and allow to sit until slightly cooled, about 15 minutes. Serve in bowls with pecan sauce ladled over the top.

MASCARPONE-STUFFED FRENCH TOAST WITH SALTED CARAMEL-BANANA SAUCE

Steps:

• In a heavy medium saucepan stir together brown sugar, whipping cream, butter, and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.

FRENCH TOAST WITH BANANA PRALINE SAUCE

Steps:

• For french toast: Slice french bread into 1 inch thick pieces. Whisk together eggs, half & half, milk, cinnamon & vanilla. Heat butter and oil in large frying pan or electric skillet on medium high heat. Dip bread slices in batter and place in pan. Cook on each side until brown. Remove to baking rack when brown & crispy. Keep warm. Sauce: Melt butter in small saute' pan. Add brown sugar and half & half. Stir with whisk until smooth. Add brandy. Stir. Add sliced bananas and toasted pecan halves. Gently stir and cook until bananas soften. To serve, place french toast slice on plate. Spoon praline sauce over. Dust with powdered sugar.

BANANA FRENCH TOAST SAUCE

Steps:

• Heat together and pour over french toast