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National Banana Bread Day

Yeah, I know, I’m with you… everyday it is “National Something Day.”  I honestly don’t even know who makes these things up.  Maybe the banana growers suggested this one, I don’t know.

Nonetheless, I was asked to go on the CW San Diego News this morning and show off my best banana cookery.  I offered up two recipes; one from Bake Sale Bakery, our most delicious and moist banana-raisin bread (it should be moist with nearly half a cup of canola oil and two whole bananas in it) and also the recipe for Café 222’s famous Banana Bread French Toast, where we slice it, soak it in a naughty bath of cream, eggs and whiskey and then grill it in lots of butter until it develops a beautiful crust.

We then top it off with caramelized bananas—whipped cream is optional.

The secret to adding raisins to this recipe (which you can omit or substitute with nuts) is to be sure and add them to the dry ingredients and let them get well coated in the flour.  This prevents them from all falling to the bottom of the loaf.

Let me know how you like these recipes.

Banana Bread

BAKE SALE BAKERY BANANA BREAD

4 C FLOUR

2 ½ C GRANULATED SUGAR

1 TBS BAKING POWDER

1 tsp BAKING SODA

1 tsp SALT

1 TBS CINNAMON

1 C RAISINS

COMBINE DRY INGREDIENTS IN A BOWL THEN ADD THE RAISINS AND MIX UNTIL THE RAISINS ARE COATED WITH THE FLOUR MIXTURE.

3 TBS VANILLA

4 BANANAS (speckled to brown)

PUREE BANANAS AND VANILLA TOGETHER with Braun hand-mixer

ADD:

4 EGGS

1 C CANOLA OIL

2/3 C BUTTERMILK

ADD EGGS, OIL AND BUTTERMILK TO THE BANANA PUREE BY HAND. MIX THE DRY INGREDIENTS INTO THE WET INGREDIENTS AND POUR INTO 2 GREASED BREAD PANS

BAKE 1-1 ¼ HOURS AT 325 DEGREES CAREFULLY ROTATING PANS HALF WAY THROUGH BAKING.

Makes 2 loaves

BBread French Toast

Café 222 Banana Bread French Toast

TO MAKE CUSTARD:

4 eggs

1 cup Heavy Cream

1 TBS Vanilla

½ tsp Cinnamon

½ tsp Salt

¼ Cup Dark Rum

Wisk together in medium size bowl.

Pour into 8” x 8” Pyrex glass baking dish.

 

TO MAKE CARAMELIZED BANANAS:

Melt 2 TBS butter along with 1 TBS brown sugar in medium sauté pan until bubbly and mixtures forms a caramel. Add 1 sliced banana and a dash of salt. Cook for 2-3 minutes until bananas soften but do not break down.

Take off heat and set aside.

 

COOK FRENCH TOAST:

Place sliced banana bread in egg custard and allow to soak for 10 seconds, flip over to coat other side.

Drop 2 TBS butter into large sauté pan or on griddle set on med- high heat.

Once butter is hot and bubbling, grill custard-soaked banana bread until golden brown and nice crust forms (about 4 minutes on each side).

Plate toasts and top with caramelized bananas.

Garnish with dollop of whipped cream.

    

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