Banana Bread French Toast with Peanut Butter Maple Syrup

Banana Bread French Toast with Peanut Butter Maple Syrup

for the bread:{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:
1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:
1 cup heavy cream
3 TBSP light brown sugar

for the French toast:
3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread: Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: for the bread:
{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:

1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:

1 cup heavy cream
3 TBSP light brown sugar

for the French toast:

3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread:
Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:
Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:
Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: 
Coat bread and brown in hot pan

Garnish with syrup, bananas and whipped cream