This post is sponsored by Musselman’s Apple Butter. Testing of the product and recipe is from my own taste buds.
When using apple butter in place of the oil in banana bread, you can skip the steps of measuring and adding the spices because they’re already included! It’s a healthier bread while not missing out on any of the flavors.
I love using homemade breads for making french toast. This apple butter version of my favorite banana bread is WONDERFUL when fried and then baked into a french toast breakfast. To take it a step further, I topped it with a quickly whipped up apple butter honey syrup. Nothing fancy here except a swift stir of apple butter, honey and pancake syrup heated in the microwave for 30 seconds.
Apple butter is one of my favorite fall season ingredients to use in many different recipes. Although, I do use it year round, too, as a spread, mixed into a dip, a sauce for a slow cooker recipe, etc. etc.
Apple Butter Banana Bread French Toast with Apple Butter Honey Syrup
For the banana bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs , lightly beaten
- 1 1/2 cups mashed ripe bananas
- 1 cup granulated sugar
- 1/2 cup apple butter
- 1/4 cup chopped walnuts (optional)
For the French toast:
- 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
For the apple butter honey syrup:
- ½ cup apple butter
- ¼ cup honey
- 2 tablespoons pancake syrup
For the banana bread, at least one day before making the French toast:
Preheat oven to 350 degrees F. Lightly grease a 9x5x3-inch loaf pan; set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate bowl, combine the eggs, bananas, sugar and apple butter. Make a well in the dry ingredients and add the wet ingredients all at once. Gently stir until just combined. (Do not over mix, the batter should still be lumpy.) Fold in the walnuts. Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55 to 60 minutes, until a wooden toothpick comes out clean from the center.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on cooling rack. For best results, wrap tightly in plastic wrap and store overnight before slicing for the French toast.
For the French toast (the next day):
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 a wide 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 apple butter honey syrup.
For the apple butter honey syrup:
Whisk together the apple butter, honey, and pancake syrup in a small microwavable bowl. Microwave on high for 30 seconds. Stir and serve immediately.