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I love big breakfasts on Sunday mornings. I’m talking a big breakfast full of pancakes, fruit, bacon (the veggie kind for Brandon) It’s one of my favorite weekend traditions because it makes me think of the breakfast’s we always had when we visited my grandparents in West Virginia. My grandmother was an early riser and I remember always waking up to the smell of breakfast coming from the kitchen any time we stayed with her. She usually made a bounty of fried eggs, tomatoes, bacon, and country biscuits and gravy. To this day I swear she made the best biscuits and gravy! I rarely ever eat them now because nothing can compare to hers.
Brandon and I usually have very low-key Sundays so starting it off with a big breakfast always feels perfect. It’s a day we can fill our bellies then spend the rest of the day just enjoying being together and soaking up these beautiful quiet family days we have together.
I have noticed that I seem to make a lot of overnight french toast casseroles (like this blueberry version) because I can prep them the night before so Sunday morning is even easier. Every now and then I forget and on those days I love to fall back on this version of french toast with caramelized bananas and walnuts.
A lot of these ingredients are staples in our home and since it only takes about 15 minutes to make (yes, really) it’s a definite favorite. One quick word of warning though – this french toast with caramelized bananas and walnuts is really rich so you should be prepared to balance it with fresh fruit, vanilla yogurt, or something else light and airy.
I don’t use rum when I make this for breakfast/brunch so it’s not really a bananas foster but it does resemble it very closely.
To make this you will need:
Ready to make it? It’s so simple!
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- French bread, sliced into 1/2-inch slices
- 5 tbsp butter
- 1/3 cup light brown sugar
- 4 firm bananas, sliced
- 1/3 cup walnuts, chopped
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- In a large mixing bowl, whisk together the eggs, milk, cinnamon, and nutmeg. Soak the french bread slices in the egg mixture for 3-5 minutes, turning until well-coated.
- Melt 2 tbsp butter in a griddle over medium heat.
- Cook the egg-drenched slices for 2 to 3 minutes per side. Turn as needed and cook until well-browned but not burnt.
- Sit aside and keep warm.
- In a small skillet, 5 tbsp butter on low heat.
- Stir in the brown sugar until fully dissolved.
- Add banana slices and walnuts to pan and stir until they are fully covered in caramel sauce.
- Stir in cinnamon and nutmeg.
- Remove from heat once warmed through. Do not overcook or bananas will be overly mushy.