This banana bread is very different from any other banana bread that I have ever made or tasted. I liked it but my son said he did not like the consistency. I thought that it might work better if I made it into a french toast. It tasted great! I also think that I will make a strawberry sauce for the french toast. To make the banana bread into a french toast, I just mixed together one egg with a 1/4 cup of cream and soaked each slice in the egg mixture. Then I fried the soaked bread in a hot pan with a teaspoon of butter melted in the pan for each slice of bread. I did not add any vanilla because I thought the bread had enough vanilla in it but I think you could add some if you wanted to. I also wanted to mention that I purchased the vanilla sugar from Amazon.com instead of making it myself. Next time, I would try to make my own vanilla sugar. It can't be that hard and it would probably be less expensive.
Vanilla Bean Banana Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1 cup vanilla sugar
2 large eggs
1 cup mashed banana (2-3 medium)
1/2 cup milk
1/4 cup butter, melted and cooled
2 1/2 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1 cup vanilla sugar
2 large eggs
1 cup mashed banana (2-3 medium)
1/2 cup milk
1/4 cup butter, melted and cooled
2 1/2 tsp vanilla extract
To make
vanilla sugar: Scrape half a vanilla bean into a container
of 2-3 cups sugar. Stir well, cover and let stand until vanilla is infused in
the sugar. Can be stored for months in an airtight container.
Preheat oven 350F and lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
In a large bowl, whisk together vanilla sugar and eggs until well combined, then whisk in the mashed banana, milk, butter and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Pour batter out into prepared baking pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes 1 loaf
Enjoy!
The Creative Cook
