all things food
Looking for some easy, nourishing, and satisfying recipes that better suit your hectic schedule? These 15 slow cooker meals are…
Looking for some easy, nourishing, and satisfying recipes that better suit your hectic schedule? These 15 slow cooker meals are… 
This Apple French Toast Casserole recipe is the perfect breakfast casserole for any fall morning or Christmas breakfast. It’s the perfect brunch recipe with tons of cinnamon apple flavor, perfectly cooked french toast (not soggy) and a crunchy crumble topping. This Apple French toast bake is the perfect recipe to eat for breakfast or even…
This Apple French Toast Casserole recipe is the perfect breakfast casserole for any fall morning or Christmas breakfast. It’s the perfect brunch recipe with tons of cinnamon apple flavor, perfectly cooked french toast (not soggy) and a crunchy crumble topping.
This Apple French toast bake is the perfect recipe to eat for breakfast or even dessert: It has the most delicious streusel topping that adds a delicious crunch. It is the perfect fall recipe with cinnamon and apple pie filling baked in. The perfect Christmas morning breakfast!
Store leftovers in the refrigerator (covered tightly with plastic wrap or in an airtight container. You can freeze leftovers too as long as they’re wrapped well. Reheat in microwave.
Banana French toast is easy, delicious, and a great way to use a ripe banana! Here’s how to whip up…
Banana French toast is easy, delicious, and a great way to use a ripe banana! Here’s how to whip up this simple plant-based breakfast.
Got a ripe banana on hand? Here’s a great way to use it to make a deliciously simple breakfast: try banana French toast! This accidentally vegan breakfast uses mashed banana instead of egg to make a sweet custard mixture for dipping bread. Dip slices of sourdough bread then fry them until golden. Each bite is sweetly banana-scented without being too decadent: a great way to start the day!
Banana French toast is a fun way to use a ripe banana. The recipe requires just one ripe banana, which is nice for when you don’t have enough bananas on hand for banana bread or banana muffins (which require 3 to 5). It’s also a great vegan breakfast idea, since the mashed banana replaces the eggs. Here are the ingredients you’ll need:
The best bread for French toast (in our opinion) is sourdough bread. Sourdough bread has a naturally firm texture and a slight tang to the flavor. It also happens to be vegan, which is helpful if you’re making this as a plant-based or vegan breakfast.
Other types of bread work with this recipe, including traditional French toast breads like challah and brioche bread. We love the texture of brioche French toast and it works great with banana. We typically avoid store-bought sandwich bread for French toast, since it can have a mushy texture.
As with any banana baked good, you’ll want a very ripe banana: the blacker the better! Bananas with black spots or a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.
This recipe works with a range of ripe banana to very ripe banana, so the peel can simply have black spots. But the riper the better, so if it’s blackened that works too!
Banana French toast is nearly identical to making our classic French toast, but you’ll use mashed banana to mimic the whisked eggs. There’s also no need for added sugar, since the banana brings natural sweetness to the dish. Here’s what to do:
Banana French toast has so much fragrant banana flavor, you don’t need a ton of toppings to compete with the flavor! We like ours topped very simply. Of course, you can get a little more creative too. Here are a few ideas for vegan French toast toppings:
Love cooking and baking with ripe bananas? Here are a few of our top recipes using this fruit:
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes 
Yield: 4 Banana French toast is easy, delicious, and a great way to use a ripe banana! Here’s how to whip up this simple plant-based breakfast.
Category: Breakfast
Method: Stovetop
Cuisine: BreakfastKeywords: Banana French toast
I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on…
I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand.
It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either.
One of the best articles I’ve read this year was How to Beat Decision Fatigue. It’s estimated we make 35,000 decisions a day, 226 of which are about food. And I can safely say that I could probably multiply that number by four or five. (Don’t even get me started on how many times I agonize over just buying a plane ticket.) All the thinking, and overthinking that we do – is it worth it?
I don’t know, but I’ve decided to do what I can to make fewer decisions in the upcoming year. This year ended with a flurry of travel on book tour. Not only was I struck by how great it was to meet many of you, but so were the people at the venues hosting my events.
During a podcast interview, I realized that I’ve been blogging for nearly twenty years. It started off as being a place to share stories and recipes, some goofy (haiku about Italian candy), to thoughts after I lost a good friend. Things have changed, such as I finally got someone to set up a printing option for recipes (thanks, Emily!), but most of the tech stuff that needs to be added, or that needs to be updated every year, sails right over my head. So I have to hunker down and figure it out.
But I consider myself fortunate. When a recipe I’m testing doesn’t work, or I make a goof in the kitchen or screw up the tech stuff, I think about how many people don’t even have food to eat or electricity. And here I am, worried about a lopsided tart crust or a missing apostrophe. So I’m ending the year being thankful for having food on my table, and to everyone in my life, including you, my readers, for sticking around.
French Toast, which the French call Pain perdu (lost bread), doesn’t involve that much decision-making. But when I got an unexpected gift of several types of panettone, I made French toast with some of my bounty. So I’m ending this year on a simpler note than I thought.
Recently heard something while idling through tv stations in a hotel room on my book tour. It was from the great Judith Sheindlin, otherwise known as Judge Judy. She was presiding over two people who had a problem with each other, which they carried over into social media. As the two people resumed bickering in front of her, she quickly cut them off (as she famously does), and said, “And I thought social media was supposed to bring people together!?” In spite of all the noise, and sometimes disagreeing, I’m glad we’re still together, after all these years.
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