Let's face it, brunch is about so much more than eating, it’s basically a lifestyle. For a decadent brunch treat that will start your day off on the right foot, look no further than this recipe for Banana Bread French Toast courtesy of TOCA's sous chef Jitin Gaba. His secret weapon? Xyla, a non-gmo natural sweetener derived from North American hardwood, which celebrities such as Gwyneth Paltrow have deemed ‘Goop’-worthy. While the jury is still out - on Goop most definitely and also if Xyla will truly replace our emergency packs of sugar - if this recipe is anything to go by, we may be in love.
Banana Bread
Ingredients
- 3¼ cups bananas (mashed)
- 2 2/3 cups Xyla® xylitol
- 5 extra large eggs
- 1 1/3 cups 35% cream
- 1 1/3 cup canola oil
- 3¼ cups all-purpose flour
- 4 tsp baking soda
- 1 tbsp vanilla extract
Method
Preheat oven to 350F. Mix bananas and Xyla® xylitol in mixer using paddle attachment until bananas are completely mashed. Add flour and baking soda; mix until combined. Scrape down sides as needed. Add oil, cream and vanilla extract in a steady stream until fully emulsified. Add eggs and scrape bowl down.
Divide mixture into 2 loaf pans. Bake for 30 minutes at 350F, reduce temperature to 330F for 50 minutes. Remove from pan and cool on wire rack.
Banana Bread French Toast
Ingredients
- 8 slices Xyla banana bread
- 2 cups 35% cream
- 10 large eggs
- ½ cup Xyla® xylitol
- 1 tsp cinnamon
- 1½ tbsp butter
- ¼ cup walnuts, toasted
Method
Whisk together the cream, eggs, Xyla® xylitol and cinnamon to form the royale mixture.
Place butter in pan on medium heat until frothy.
Soak banana bread in royale mixture for 1 minute. Place banana bread in pan, flip once golden brown. Finish in oven for 4-5 minutes until cooked through.
