- 3 ripe bananas, mashed
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup sour cream
- 6 eggs
- 1 cup milk
- 2 tablespoons butter
To Make the Banana Bread:
Preheat the oven to 350°F. Grease a loaf pan.
In a large bowl, beat the butter and sugar until it is light and fluffy with an electric mixer. Add the eggs, beating until they are incorporated.
In a medium bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the wet mixture, beating until just combined. Mix in the bananas and vanilla. Stir in the sour cream.
Pour the batter into the loaf pan and bake it for approximately one hour.
Allow the bread to cool in the pan for 15 minutes before removing it from the pan to a wire rack to finish cooling.
The bread can be made up to three days ahead of time or frozen for up to one month.
To make the French toast, whisk together the eggs and milk until blended. Melt the butter over medium heat in a large skillet. Cut the bread into thick 1½-inch slices. Dip each piece into the custard, turning the slices to coat. Place the bread into the hot pan, repeating with remaining slices of bread. Cook each slice for about 3 minutes before flipping to cook on the other side. Continue to cook until the French toast is golden brown, about another 3-4 minutes.
Serve the French toast with fresh sliced bananas, maple syrup and/or powdered sugar.