Caramel Banana Stuffed French Toasties
Photography by Olivia Galletly.
A simple twist on the classic french toast, these toasties are oozing with sweet sticky caramelised banana. I like to use a chewy sourdough but any good quality bread will work nicely.
Serves: 4
INGREDIENTS
2 eggs
¾ cup milk
½ teaspoon cinnamon
8 slices of good quality bread (I prefer sourdough)
6 bananas
2 tablespoons butter
To serve
halved strawberries, or your favourite seasonal fruit
maple syrup, to drizzle
icing sugar and cinnamon to dust
METHOD
In a bowl, whisk together the eggs, milk and cinnamon.
Submerge each slice of bread in the egg batter for 30–45 seconds until bread is soft and soggy.
Slice the bananas in half length ways and fry on a medium heat in a non-stick frying pan with half of the butter until golden and caramelised. Set aside.
Place the remaining butter in the pan and fry the bread on one side until golden brown. Flip the bread and place the caramelised bananas on top of the four pieces of the bread (slicing to fit if necessary) while still frying. Place the remaining pieces of bread on top of the bananas and flip once underside is golden brown.
Serve with your favourite fruit, a drizzle of maple syrup and a dusting of icing sugar and cinnamon.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.