Banana Walnut French Toast

About Banana Walnut French Toast

Ingredients

• Ripe bananas, peeled and thinly sliced 3
• Walnuts, roughly chopped ½ cup + to decorate
• White bread 8 slices
• Eggs 4
• Wild honey 2 tbsps
• Milk 1 cup
• Icing sugar 1 tbsp
• Butter to cook
• Whipped cream 1 cup
• Blueberries to decorate

How to Make Banana Walnut French Toast (Stepwise Photos)

Method

1. Distribute the banana slices equally between 4 bread slices spread on the worktop. Drizzle some honey over them, sprinkle some walnuts and drizzle some more honey. Cover with the remaining 4 bread slices to make 4 sandwiches.
2. Take milk in a mixing bowl. Break the eggs into it, add icing sugar and whisk them together.
3. Heat a little butter in a non-stick pan. Dip the banana sandwiches in the egg mixture one at a time. Place it in the pan and shallow fry, turning sides, for 3-4 minutes or till both sides are evenly done and golden.
4. Keep them on serving plates. Take whipped cream in a piping bag and pipe some cream over the French toasts. Decorate with blueberries and walnuts and serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps