In the car the other day, I listened to a man on the radio (okay, it was John Tesh) talking about how the new fashion style for women today is called “Granny Chic”. He said gone are the days of tight and form fitting clothes as we now welcome the loose shirts and long skirts that our grandmothers have been trending for many years now.
Should I dye my hair gray, too?
I have to admit that he is right about the style today. I admire those who can pull off this Anthropologie infused look. But, I can’t seem to do it right.
One of my friends from California, who is more like a sister, came to visit a couple of weeks ago. She’s from California, so she knows how to dress ahead of the trends. I made her clothes shop with me while she was here and bought a few things I never would have picked out on my own. Guess what? I love them!
But, I don’t think they are anything my granny would wear. Nor, would my children’s grannies wear.
You know what I did take from one of my children’s grandmothers, though? Her banana bread recipe. And, you know what I did with it? I stepped it up a notch and made it into a French toast.
See? I can be trendy!
I adapted a favorite method of making French toast a few years ago, and will never go back to solely dipping and frying. I like to go the distance and bake the fried slices of bread, so the inside is soft, fluffy and warm upon every bite, while the outside has a crispy edge. No soggy breakfast for me! (Or, dessert, if you so choose.)
Banana bread that is lightly fried then baked for a warm inner bite and a crispy finish.
- 1 medium loaf Chocolate Chip Banana Bread, at least a day old
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Dash of allspice
- Pinch of salt
- 2 Tablespoons butter
Preheat the oven to 400 degrees F. Preheat a griddle to 350 degrees F or a nonstick skillet to medium heat.
Slice about 1/4-inch off the ends of the banana bread and discard. Cut the rest of the loaf into about 8 thick slices, about 1 and 1/4-inch thick each.
In a pie plate, or deep dish, whisk together the eggs, milk, vanilla, cinnamon, allspice and salt. Melt the butter on the griddle or skillet. Dip each slice of bread into the egg batter, one at a time, and place on the hot griddle. Cook each side of the bread slices for 1-2 minutes, until browned. Transfer to a baking sheet.
Bake all of the bread slices at once in the preheated oven for 12 to 15 minutes, until heated through and outer edges are crispy. Remove from the oven and serve immediately with syrup, whipped cream, powdered sugar, caramel sauce or whatever toppings you desire.