Sometimes it seems like bananas are abundant, especially when we hike into the rainforest and come back with bundles. What does one do when they all ripen at the same time? Eileen has taught me that I can fry them in a little butter and freeze them. Then when needed, it's easy to pull a bag out of the freezer to be used for delightful recipes, like this one for Banana French Toast:
In a food processor combine:
1 sliced ripe banana (or frozen banana that has been thawed overnight)
1/4 cup vanilla soy milk
1/2 tsp cinnamon
Process until combined. Pour batter into a 8x10 baking dish. Soak both sides of whole grain bread in the batter for a few minutes.
Heat 1 TBS butter in a skillet on medium heat. Grill each slice of soaked toast until lightly browned on each side (adjust heat as necessary) .
Serve hot with butter and pure maple syrup. (Makes 4 slices)