Every now and again Kris and I ditch the usual breakfast routine of toast and cereal and really push the boat out. Whether it be eggs florentine (my personal favorite), pancakes or huevos rancheros we’re always excited to try new and exciting breakfast treats. Upon browsing this months edition of BBC Good Food magazine Kris let out an almighty gasp before pointing excitedly at a recipe, that recipe was banana and chocolate french toast. Much to his excitement, today was the day.
With the sudden appearance of glorious sunshine we decided to whip up this insanely decedent treat and take breakfast in our newly landscaped garden complete with pot of tea and the mornings newspapers. We may not get weekends to relax but boy do we make up for it on a Tuesday!
Banana and Chocolate French Toast
1 large, ripe banana
75g plain chocolate
3 medium eggs
4 thick slices of crusty bread from a round loaf
1tbsp double cream
1tbsp maple syrup
1tsp vanilla extract
3tbsp sunflower oil
Heat the oil in a large frying pan. Whisk together the eggs, cream, vanilla and maple syrup and set aside.
Mash the banana in a bowl before adding the chopped chocolate and stirring to combine. Spread the chocolate banana mixture on two of the slices of bread and top with the other slices. Dip the sandwiches into the egg mixture pressing down onto the bread to ensure it drinks the sweet liquid, turning over to coat both sides. Place the eggy sandwiches into the heated frying pan and fry on each sides for around 2 minutes or until the chocolate starts to melt.
Cut each sandwich in half and serve with a dusting of icing sugar and more maple syrup.