Cardamom Banana Bread French Toast

Cardamom Banana Bread French Toast

French toast like you’ve never had it! Cardamom Banana Bread French Toast is a yeasted bread loaded with bananas and pecans.  Making it a delicious take on traditional french toast.  The yeasted banana bread is like regular bread but with mashed bananas like a banana loaf.  It’s slightly heavier than regular bread but not as dense as a banana loaf giving you banana loaf taste without being too heavy.  The resulting bread is also nutty and not overly sweet, it nicely soaks up the eggs and cream without becoming too soggy.

The idea of a yeasted banana bread comes from the book Spilling the Beans.  A book that I am currently a little obsessed with at the moment I will admit. I  found the book by accident one day on the way to a friends. It was in a box of free cook books on someones front lawn. My husband saw the sign and suggested we take a look.  I remember grumbling about not wanting someones old books but I went over anyway.  Good thing I did!!  I walked away with about 10 cookbooks that day, but Spilling the Beans is my favourite of the pile.  Authored by Julie Van Rosendall and Sue Duncan, it’s a great display of how to use beans in a variety of different ways.  A few certainly surprised me, in a good way.

We’ve all heard it “breakfast is the most important meal of the day” and bananas are a great way to start your day right.  Their numerous nutritional benefits and versatility are why bananas are one of my favourite fruits.  Want to know more?  Well-Being Secrets has an amazing article that will have you bananas for bananas.  Check it out at http://www.well-beingsecrets.com/bananas-health-benefits/

I love this recipe because the bread is not only great for french toast, it’s terrific toasted with butter and honey or peanut butter, oh ya!  Have your french toast on the weekend and toasted banana bread on Monday.  Without a doubt it’s a sweet and simple way to start the week.  Enjoy!

Recipe Source:  Inspired by Yeasted Banana Bread, Spilling the Beans

 

 

Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
Cardamom Banana Bread French Toast
Print Recipe
A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
    Servings
    8 slices
    Servings
    8 slices
    Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
    Cardamom Banana Bread French Toast
    Print Recipe
    A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
      Servings
      8 slices
      Servings
      8 slices
      Ingredients
      Yeasted Banana Bread with Cardamom
      French Toast
      Servings: slices
      Instructions
      Yeasted Banana Bread with Cardamom
      1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
      2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
      3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
      French Toast
      1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
      2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
      Recipe Notes

      Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.

      Everything Onion Buns

      Everything Onion Buns

      Do you love “everything” bagels? If so, you will adore these homemade Everything Onion Buns. Topped generously with onion, garlic, poppy seeds and sesame seeds and studded on the inside with sautéed onions.  A fantastic bun that’s begging to be filled with shaved pastrami or your favourite juicy hamburger.

      My favourite thing about this recipe is the sautéed onions nestled throughout the soft interior. For those who don’t know yet, my husband HATES onions, meaning here that these are all mine to eat.  I may have made them deliberately for this reason…..just maybe.

      I can honestly say that it pains me to buy store bought bread and buns that are loaded with preservatives when making these fantastic buns is so easy. Unfortunately convenience trumps homemade when there’s just not enough hours in the day. When you have the time, you won’t regret spending it to make these Everything Onion Buns. They freeze well in a sealed bag and will keep for several weeks in the freezer or 3 days on the counter.

      For these buns I chose to shape them into a Kaiser knot so the topping had a few more edges to cling to. To form in Kaiser fashion, roll dough ball into an approximate 10” rope. Literally tie the rope into a knot, and tuck one loose end over the top and the other loose end under the bottom.

      Everything Onion Buns
      Print Recipe
      Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
        Servings
        12 buns
        Servings
        12 buns
        Everything Onion Buns
        Print Recipe
        Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
          Servings
          12 buns
          Servings
          12 buns
          Ingredients
          Everything Topping
          Sautéed Onions
          Buns
          Servings: buns
          Instructions
          Everything Topping
          1. Combine all ingredients in a small bowl and set aside.
          Sautéed Onions
          1. In a medium sauté pan over medium heat melt butter. When butter is hot add onions and salt, sauté until softened and slightly caramelized, about 12 minutes. Remove from heat and set aside, allow to cool to room temperature.
          Buns
          1. In the bowl of a stand mixer stir together water, sugar and yeast. Allow to sit for 10 minutes until foamy. To the yeast mixture add sautéed onion, 1 egg, butter, salt and 2 cups of bread flour. Stir to thoroughly combine. Set mixing bowl on stand mixer fitted with dough hook and knead mixture at low speed adding flour a 1/4 cup at a time. Allow all flour to be absorbed before adding more. Knead until dough pulls away from the sides and bottom of bowl, approximately 8-10 minutes.
          2. Coat a large bowl with oil or non stick spray. Form dough into a ball and place in greased bowl. Cover and allow to rise in a warm and draft free area until doubled in size, approximately 1 hour.
          3. Remove dough and knead 2-3 times to deflate and remove any air. Divide dough into 12 equal portions. They should be approximately 88 grams each. Roll buns into desired shape. I used a kaiser knot so the topping had more crevices to adhere to, however a simple round roll will also work. Place shaped buns onto a parchment lined 18"x13" baking sheet and cover with greased plastic wrap or damp kitchen towel. Allow to rise in a warm draft free area until they have doubled in size, approximately 45-60 minutes.
          4. Preheat oven to 400℉. Whith a fork whisk egg with 1 Tbsp of water. Brush egg wash over the entire top of the buns and sprinkle generously with the Everything Topping mixture. Bake for approximately 23-25 minutes until golden brown and the internal temperature has reached 200℉. Remove from oven and slide buns onto a cooling rack and allow to cool.
          Recipe Notes

          85℉ is optimal for proofing if your oven has a proof setting or the ability to be set that low.

          Recipe Source:  Compelled To Cook

          Shredded Wheat Bread

          Shredded Wheat Bread

          Shredded Wheat Bread

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          Today’s recipe for Shredded Wheat Bread is inspired by a recipe from a very old cookbook.  One that was gifted to me upon my high school graduation.  When I saw the name of the recipe “Shredded Wheat Bread” I knew I had to make it for the name alone. After making the recipe I realized how ingenious it truly is.  I’ll say it’s a sneaky bread!!  Meaning it has a texture very much like white bread but with added fibre.  In fact, I don’t think you’d know the difference if there wasn’t a soft speckling of wheat throughout the bread. So it is a wonderful bread for those who prefer white bread but still like to get a little fibre in their diet.

          I find this soft delicious bread ideal for sandwiches or buttery toast. So for all those who pack lunches for fussy children or have a preference for white bread then this is a great bread for you.  The whole wheat biscuits add about 7 grams of fibre to each loaf.  It’s not a ton, but it does help add fibre and nutrition to your diet.  So why not take every opportunity to eat healthier if you can.  Enjoy!

          Author:  Compelled to Cook

           

          Recipe Source:  Adapted from the Cookbook Let’s Break Bread Together, circa 1989.

          Print

          Shredded Wheat Bread

          Servings 1 loaf

          Ingredients

          • 3/4 cup warm milk 95-110°F
          • 2 biscuits Shredded Wheat cereal (51g)
          • 3/4 cup warm water 95-110°F
          • 2 1/4 tsp active dry yeast
          • 1 tbsp honey
          • 1 tsp kosher salt
          • 2 tbsp unsalted butter, melted
          • 2 3/4-3 cups bread flour
          • oil as needed

          Instructions

          • In a small bowl pour warm milk over cereal biscuits and allow to soften as you proceed.
          • To a stand mixer bowl add warm water, yeast and honey. Allow to bloom for 10 minutes.
          • To the yeast add mushy cereal biscuits, salt, butter and 1 cup of bread flour. Beat on low for one minute using the paddle attachment on your stand mixer.
          • Gradually add flour by the 1/4 cup until the dough is shaggy and starts to pull away from the sides of the bowl, 3-4 minutes.
          • Change the paddle attachment to the dough hook and knead on low while gradually adding flour by the tablespoon until the dough is soft and supple about 7-8 minutes. The total amount of flour needed will range from 2 3/4 to 3 cups.
          • Place dough in a lightly oiled bowl, turning to coat with oil. Cover with plastic wrap and allow to rise in a warm, draft-free area until double in size, 60-90 minutes.
          • Deflate the dough by folding it into itself several times. Move dough to a clean work surface and spread out into a 12" x 18" rectangle using your fingers. Starting at the narrow end fold dough into the centre by a third. From the other narrow end fold in dough towards the center by a third, overlapping the first fold, like a letter. Flatten using your fingers and roll up tightly from the narrow end. Roll the log gently to increase its length to fit a standard loaf pan.
          • Preheat oven to 375°F.
          • Cover dough loosely with oiled plastic wrap and allow to rise in a warm, draft-free area until dough is about 1" above the rim. Cut several shallow slashes in the dough and bake in a pre-heated 375°F oven for 35-40 minutes. The bread should register 200°F with a thermometer and sound hollow when tapped gently.
          • Turn loaf out onto a cooling rack and allow to cool before slicing.