French Toast with Bourbon Caramel Bananas

Guys, can we talk about breakfast for dinner? And then briefly touch on the bananas that are too ripe to eat, but every time that Evan attempts to throw them away I freak out and insist that I’m going to make banana bread, even though I think I’ve only made banana bread twice, and then I stopped trying because the middle is always still liquid when the outside is dark brown? And I know that’s not only me, right?

French Toast with Bourbon Caramel Bananas

Anyway, here’s the thing: breakfast for dinner is possibly my favorite thing, because breakfast is usually sweet things, and potatoes, and bacon. All of those things are good. Evan, for who knows what reason, really protests breakfast for dinner, suggesting that breakfast only belongs in the morning. This man is a stickler for rules.

Obviously, this means I make BFD on duty days, and relish it hard core. This week, as I was contemplating my menu, I glanced at the past-their-prime bananas that almost got trashed over the weekend and knew exactly how I would use them (spoiler: not making bread). No, these bananas were destined to be mixed into a glorious bourbon caramel and spooned generously over golden French toast triangles. It’s not hard, at all, and is way more satisfying than syrup- really.

French Toast with Bourbon Caramel Bananas 2

French Toast with Bourbon Caramel Bananas

–          1 Tbsp butter
–          ¼ cup brown sugar
–          Pinch of salt
–          2 Tbsp bourbon
–          1 Tbsp cream (heavy, or half and half, or milk…no rules)
–          2 bananas, at any stage of ripeness
–          3 eggs
–          ½ cup milk (let’s just say dairy product)
–          ½ tsp vanilla
–          ½ tsp cinnamon
–          6 slices bread (thick, old bread is the best option, but I only had Texas Toast this week. Use what you have)

Make the caramel: in a skillet, ideally one with a heavy bottom, melt the butter and stir in the sugar, salt and bourbon. Let it bubble up and, once it gets nice and foamy, allow to cook for about a minute- it should be a slightly thick, syrup-y consistency. Remove from the heat, and stir in the cream, and gently fold in the banana slices. Set aside, and allow to cool a bit.

Make the toast: whisk together the eggs, milk or dairy product, vanilla and cinnamon. Add some butter to a skillet or griddle that’s over medium heat and coat the bottom. Working with one slice of bread at a time, dip each side into the egg mixture and lay on the griddle. Allow to cook for about 3-4 minutes on each side, or until lovely and golden. Plate the French toast, spread with butter if you like, and spoon over the banana caramel, and try not to explode with joy.

What say you, friends- what’s your favorite breakfast for dinner? Or, like Evan, are you irrationally opposed to the concept?

This entry was posted in Food.
  • Mmm, this looks good. Breakfast for dinner always feels like a treat to me!

  • Sara

    This. looks. so. good. omg.

    • Erin

      So good. So not healthy, but so good 🙂

  • Kate

    Love love love breakfast for dinner! My fav is pancakes and bacon, but this might convince me to try French toast.

    Can I make a suggestion about your banana bread? I find I have MUCH better luck if I make the batter for banana bread and just make it as muffins instead. My recipe calls for something like 55-60 min in the oven for the bread, but I find that in a muffin tin it takes 18-20 min and there’s no heartbreaking soggy mess in the middle. 🙂

    • Erin

      yes! I always default to muffins, but then I feel like a domestic failure because my mom turned out fabulous banana bread like clockwork when I was a kid 🙂

  • I didn’t read it. I was too afraid. I saw the title and the first picture and panicked. We’re trying to lose weight.

    Oh my gosh, I just scrolled up. Damn it. Want.

    • Erin

      Evan and I were also on a seriously healthy regimen, and I don’t know what happened. We had the bananas and eggs, and then I was at the store and saw the Texas Toast, and it was all over…lol.

  • Jennifer Walker

    We adore breakfast for dinner and have it probably once a week. Granted, we seldom sit down to hot breakfasts during the week or weekend, so if not for dinner, when?! Todd tends to make omelets and hashbrowns more and I tend towards pancakes, French toast, etc.

    I haven’t had the underdone problem with banana bread but I can offer three suggestions off the top of my head:
    1. Make sure all ingredients are room temperature–if your bananas are still ice-cold it’s going to take longer for the heat to penetrate to the center.
    2. Use a clear glass or light-colored metal pan instead of a darker-coated pan & make sure you’re not overfilling it while you’re at it, this can slow cooking time as well as the darker pans promoting browning of the edges in contact with the metal.
    3. Lower your baking temperature 25-50 degrees to give the loaf more of a chance to bake through without the crust browning too quickly or burning.

    And if none of those work, try a different recipe with a different liquids to solids ratio, just don’t give up on the banana bread!

    • Erin

      Exactly! If not for dinner, when? Also, thank you for the banana bread tips! I’m going to try to lower the temp and extend the baking time when I try next, and I hope that helps!