French Toast with Bananas in Verjuice
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This recipe requires very ripe bananas.
Step 1: Beat the eggs and milk together. Add the cinnamon and lay each slice of bread in this mixture for a couple of minutes on each side so that the bread soaks up some of the liquid but doesn’t become too soggy.
Step 2: Add the butter to a frying pan and when it is sizzling, toss in the slices of banana and cook until caramelised on each side.
Step 3: Drizzle with Verjuice to deglaze. Remove from the pan and set aside.
Step 4: Add a little more butter to the frying pan and when it’s bubbling, gently place the bread in the pan and cook for a few minutes on each side until crisp.
Step 5: Divide the bananas between each slice of French toast and dust with a little icing sugar. Serve immediately!
Maggie's Tip: Lady finger bananas do not work with this dish.
120g 2 eggs
¾ cup milk
½ tspn cinnamon
2 thick slices good quality white bread
10ml 1 dash Extra Virgin Olive Oil to stop butter from burning
20g unsalted butter
2 ripe cavendish bananas sliced diagonally
40ml 2 tbspn Verjuice
For frying extra butter
For dusting icing sugar