Recipe - Banana French Toast

I'm always looking for ways to do things just a little different. My son loves French toast, and he loves bananas. But I get tired of slicing bananas on top of his plate, and if I leave it whole, he peels the whole peel off and gets his hands all nasty. So, here's a little mix of the two.

Start your day right with this recipe for Banana French Toast.

Ingredients

1 Large very ripe banana
2 Eggs
1/2 cup Milk
1/2 teaspoon Ground cinnamon
4 slices Whole wheat bread
3 tbsp Butter


Directions

Blend first 4 ingredients in processor until smooth. Transfer to 13x9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes.

Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve immediately topped with syrup, cool whip or powdered sugar.

Recipe - Old Fashioned Fruit Scones

Recipes that can occupy more than one space are great. A sauce that doubles as a dip, a mix that can be turned into two quick dishes...or a breakfast treat that can easily take place of an afternoon snack or dessert. This scone recipe is easy and versatile. Change the raisins out for almost any dried fruit for a great change in taste.

Start your morning with this Old Fashioned Fruit Scone.

Ingredients

3 cups All-purpose flour
5 tsp Baking powder
1 cup Granulated sugar
1 Egg
1 cup Butter, shortening or margarine
1 cup Milk
1/2 cup Raisins, currants or mixed dried fruit


Directions

Preheat oven to 375. Measure flour, baking powder and sugar into a mixing bowl. Cut the butter in with a pastry blender (I don't have one, so I use knives or forks) until the size of peas.

Beat in milk, egg and fruit until well incorporated.

Turn out onto a lightly floured board and pat to 1/2-inch thickness.

Cut out with a floured cutter into 2-inch rounds (or, using a sharp knife, cut into triangles, which is the traditional Scottish method) and bake for 12 to 15 minutes.


***TIPS***
Change the dried fruit for a easy recipe update. It's great served with jam and freezes well. I like to make a batch, freeze them and set a couple out at night. They're nice and thawed by morning, and ready to be eaten.

To make it healthier, substitute half of the AP flour for wheat flour. While I wouldn't suggest substituting all of it, if necessary, use 7/8 C whole wheat flour instead of 1 C AP flour.