When I'm planning our OAMC (once-a-month-cooking), I always try to think of easy breakfast ideas for you and Hunter. I always have frozen bananas on hand and like to find new ways to use them. Last year I came upon a great recipe for make-ahead french toast sticks. They are so good and y'all love them! I made them initally with the pumpkin but y'all love the banana better. Here's how I make them:
Cinnamon Banana French Toast Sticks (adapted from OAMM)
15 slices whole wheat bread, cut in half (about a whole loaf)
1/4 cup melted butter
8 eggs
1/3 cup sugar
1-1/3 cup milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup mashed banana (about 1 banana)
Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray; set aside. In a large bowl, whisk butter, eggs, sugar, milk, vanilla, cinnamon and mashed banana until well combined. Hand-dip the bread into the batter and coat well. Place on prepared baking sheet. Bake at 350 degrees F for 15 minutes. Remove from oven and flip to bake other side. (I find they stick a little, but it's worth it.) Bake other side for 10 minutes. Remove to cooling rack. Cool completely before freezing. Flash-freeze on cookie sheet until frozen about 1 hour. Once frozen, remove from cookie sheet to freezer storage bag.
To serve, microwave for 30-45 seconds. Y'all eat these straight up without any syrup or powdered sugar. But I'm sure that will change one day!
YUM!
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