Banana Bread (with Yeast)
3/4 cup eggnog
1/2 cup butter
1/2 cup sugar
5-1/4 to 6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3 medium ripe bananas, mashed
1 Tbsp ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon water
2 Tablespoons sugar in the raw and brown sugar combined with 1 teaspoon cinnamon
In a large saucepan, cook and stir the eggnog, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and eggnog mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; shape each into a round or oblongloaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg with water; brush over the loaves. Sprinkle cinnamon sugar mixture on top. Bake at 375° for 30-35 minutes or until golden brown.
(I cooked the bread the night before I made the french toast, and kept it in an airtight bag)
Bananas Foster French Toast
1 Tbsp cinnamon
1/2 cup heavy cream (or half and half) and 1/2 cup eggnog
3 Tablespoons brown sugar
Preheat oven to 200. Slice bread in 1/4 to 1/2 inch, whichever thickness you prefer.
Mix eggs, add cinnamon cream, eggnog and brown sugar until well blended. Preheat griddle to medium high. Spray with oil. Dip bread in egg mixture, flip and place on griddle. Repeat until done. Place on cookie sheet and keep warm in oven while you make the banana topping.
3 bananas, sliced
1/2 cup sugar + 1 tsp cinnamon
1/4 cup butter
1/4 cup spiced rum
1 cup maple syrup
Toss banana slices in cinnamon sugar mixture. Heat butter on medium high heat. Add bananas, taking care not to overcook or undercook. About two minutes on each side will put a nice caramelized exterior on it. The butter/sugar will start thickening, add the rum and let it reduce for about a minute. Turn off heat and add maple syrup.