I usually make breakfast for dinner once a week. I rarely make a big breakfast FOR breakfast, but I love to host a big Brunch a couple of times a year. Many years ago, I saved a recipe from a coupon magazine for this delicious Banana Bread French Toast. The first time I made it I knew it would be a staple in my recipe collection. With layers of delicious flavor, this one is a winner in my book!
Back in November, I hosted the first Brunch in almost two years and decided this would be the centerpiece of the menu. One really great thing about this recipe is that you SHOULD make the bread a couple of days ahead of time. This actually makes it taste better. The Banana Bread recipe is not one that is good by itself. It is perfect for the right texture and flavors for the French toast though!
The Caramel Rum Sauce and candied pecans can also be prepared days in advance.
I find myself using these all the time now for side salads, soups and other side dishes. They are the perfect size!
I buttered these little baking dishes and then layered the custard dipped slices of Banana Bread in the Ramekin until they were almost full, leaving enough room for some sliced bananas and candied pecans to garnish each dish. I filled a baking sheet with the prepared ramekins and baked just before my guests were to arrive.
Preheat Oven To 350 Degrees. In a mixing bowl, beat cream cheese, butter, sour cream, sugar, vegetable oil and mashed bananas until smooth and creamy. Slowly add 1 Cup Plain Flour and mix well. Finish mixing in 1 Cup Self Rising Flour and 3/4 tsp Baking Powder.
Pour mixture into lightly greased loaf pans and bake for approximately 1 hour. Allow to completely cool before removing from pan.
Refrigerate for 2 hours minimum before slicing for French Toast.
Combine all ingredients until mixed well. Refrigerate until ready to make French Toast.
Caramel Rum Sauce
In a heavy bottom sauce pan, heat sugar on medium high heat until sugar begins to melt. Continuously stir the sugar until it is melted and turns to a dark amber color. Slowly add the slices of butter, whisking until butter is melted. Very Slowly pour in the heavy cream, whisking until smooth. Be Careful to not add the cream too fast! It will steam burn your hands and cause the sugar to ball up. Whisk constantly and add the rum. Allow to cool before serving. Refrigerate to store.
Preparing French Toast
Slice the bread into 3/4 inch thick slices. Soak each side in the French Toast Custard. Cook each side of soaked Banana Bread on 375 degree buttered griddle until each side is browned. Top with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
*OPTIONAL BAKING METHOD: Slice the bread into 3/4 inch thick slices. Cut the slices in half. Dip each half slice and place in a greased 9×13 inch baking dish. Bake at 350 degrees for 20 minutes or until golden brown. Serve with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
Keyword Banana Bread, Caramel Rum Sauce, French Toast, sanctuary ridge family recipe,, Toasted cinnamon Pecans
Family and Friends
I love hosting these special times with family and friends! What are some of your favorite brunch recipes? I’d love to hear from you, just leave a comment below!
A true southern delight, a flaky, buttery biscuit can be a challenge to perfect! After several attempts at making biscuits in my early twenties, I gave in to the idea that I just couldn’t make biscuits. It’s true! I have bought frozen and canned biscuits my entire life. It’s really ridiculous to me now that I can actually make them from scratch.
Last year my dad began searching for a perfect biscuit recipe. I’m not sure how many recipes he tried, but he made them with shortening and sometimes with butter. He tweaked the recipe, combining butter And shortening to make a perfectly flaky, buttery, high rise biscuit.
So, if you are like me and have struggled to make fantastic biscuits, you really need to give these a try! I can whip up a batch of these, bake them and have it all cleaned up in under thirty minutes! Want to add extra flaky layers? Just pat the dough out to 1/4 inch and fold it over 2 times before cutting the biscuits. Make sure you bake them close together too because this actually helps them rise UP instead of OUT. Cookies need space between them, but biscuits don’t!
I hope you enjoy these as much as we do! This recipe has become a staple in my kitchen over the past year. Actually, I think I’ll make some right now!
Dad’s Biscuit Recipe
The perfect, melt-in-your-mouth southern style biscuit!
Combine butter and shortening until creamy. Slowly add flour, salt and baking powder until a crumbly consistency. Next, add buttermilk just until combined in a fluffy dough.
Turn dough out onto a generously floured surface. Gently pat or roll the dough out to 2 inches thickness. Cut with a biscuit cutter. Place biscuits in a large cast iron skillet. Biscuits need to be close together to rise nice and tall so don't leave much space in between them! Roll the remaining dough into a ball and repeat the process until all dough is cut into biscuits. I use a large and small cast iron skillet to bake my biscuits but you can use a 9×12 greased baking pan if you don't have cast iron.
Bake at 425 degrees for 15-20 minutes or until golden brown. Drizzle with melted butter as soon as you remove them from the oven. Enjoy!
A guilty pleasure for breakfast is beckoning! Banana muffins laced with delicious chocolate chips, warm and melty, are just begging to be served on the breakfast table! These are Noah’s favorite- the batch will rarely make it through two days in our house. I’m honestly not sure if it’s Noah or Jamey that keeps sneaking another one from the kitchen counter. Regardless, if you ask them what kind of muffins they want, they will most definitely ask for these every single time!
Apple Cinnamon Muffins are a favorite treat at our house! We love them for breakfast, for a snack, and even with an afternoon cup of coffee. Over the years, I have created over 12 varieties of muffins. This one is definitely a family favorite! The streusel topping makes it so delicious, adding another layer of texture and flavor. Your family will fight over who gets the muffin with the most topping- it’s that good!
Apple Cinnamon Muffins!
Delicious Apple Cinnamon Muffins with a perfect streusel topping!
Perfectly fluffy, delicious pancakes! I have to admit, I love to make these for dinner. Mornings are just too hectic, with all our different schedules, to try to have a big breakfast every day. So we usually have this for dinner instead of breakfast. It’s such a treat to prepare these and hear the exclamations of joy when they see breakfast on the dinner table! Just add eggs, bacon or sausage, and hash browns to complete the meal!
Because this recipe uses egg whites and baking powder, it can be made the night before! Most recipes use baking soda which will begin rising immediately and fizzle out overnight. To prepare this the night before, simply wait until morning to fold in the egg whites! Make sure you store the pre-made pancake batter in the refrigerator overnight!
The Secret Ingredient
I know it may sound strange, but there is a secret ingredient in this recipe that I feel I must explain.
Yes, you read that correctly. The secret ingredient is mashed bananas.
I am not exactly sure what possessed me to add mashed bananas, but I did and it makes these so so good. I will never make them any other way again. I’ve been doing this so long, I can’t even remember when the banana madness all began! Just trust me, this is the magic you need in the pancakes so just go with it!
This pancake recipe is so good. Of course, we all love different toppings and mix-ins, so feel free to sprinkle chocolate chips, blueberries, pecans, or other toppings into the batter as soon as you put it on the griddle to cook! Leave a comment if you love it!
Deliciously light and fluffy texture makes this pancake irresistible!
Kitchen Aid Mixer or electric mixer for beating egg whites
Large mixing bowl
2eggs, separatedegg whites will be beaten and folded in later
1cup Plain Flour
3/4cupMilk*may need more if batter seems thick
1ripe banana, peeled and mashed
Sift dry ingredients together in a large mixing bowl.
In a separate bowl or Kitchen Aid mixer, beat the egg whites until light and fluffy. It should resemble meringue. Set aside.
In another bowl, mix the egg yolks, milk, butter and banana.
Form a "well" in the center of the dry ingredients and slowly mix in the banana mixture until just combined. Carefully fold in the egg whites, gently so that they stay fluffy.
Cook like any other pancakes on a griddle or large non-stick frying pan. The optimal temperature for pancakes is 375 degrees or medium temperature on a cooktop. Place 1 cup of batter onto the griddle. Add toppings if desired. We love chocolate chips, blueberries or pecans. When batter begins to bubble it is time to flip! Serve warm with syrup.
Keyword breakfast, pancakes, sanctuary ridge farm family recipe
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Re-naming recipes is something I love to do! When I first started making Zucchini Bread, none of my children would even try it. I knew they would love it if they would just give it a taste, but alas the name involved a vegetable they had not yet come to love. So began my experiment in re-naming recipes. With so much cinnamon flavor, zucchini bread soon became known as Christmas Bread. All of my children loved Christmas Bread! Re-naming Banana Bread is just for fun, because everyone loves banana bread in my house. My family will PURPOSELY let the bananas get over ripe just so I HAVE to make a batch of this yummy bread. Chocolate chips add the “chunky” to the bread, unless of course you prefer pecans or blueberries. Sometimes I split the batter and make half blueberry/ half chocolate chip. This is a fun, easy recipe! Happy Baking!
Chunky Monkey Bread
Banana Chocolate Chip Bread
Deliciously rich Banana Chocolate Chip Bread! Easy to make and impossible to resist!
Kitchen Aid Mixer or large mixing bowl and spoon to stir
measuring cups and measuring spoons
1/2Cupvegetable shorteningDon't use butter for this one!
1cupbanana, ripe, mashed
Preheat oven to 350 degrees.
In a large mixing bowl, cream vegetable shortening and sugar until smooth.
Add remaining ingredients in order, stirring between each additional ingredient.
Prepare bread pans with non-stick spray and fill each 2/3 full with the banana bread batter.
Bake at 350 degrees for 30-45 minutes, depending on the size of your bread pans. Insert a clean toothpick into the center of the bread- if it comes out "clean" it is done; "gooey" it needs more time. Just keep checking every 5 minutes until it is finished. Let cool on a cooling rack for 30 minutes before removing from the pan. Enjoy!
Keyword Banana Chocolate Chip Bread, sanctuary ridge family recipes
This lightly citrus muffin is so freshly flavored!
I have always been a fan of orange and cranberry combinations! One of my favorite recipes is an Orange Cranberry Relish I serve with Christmas dinner. So naturally, I combined these flavors in a muffin I can enjoy all year long! It is truly a delightful combination that will melt in your mouth!
Gather the kids and make these easy muffins this Saturday morning!
Orange Cranberry Muffins
The citrus flavors are a delightful combination that will melt in your mouth!
A couple of weeks ago, I was working to refine my muffin recipes. They did not have quite the rise as I wanted them to have. The flavor was good, but I really felt I could improve on these so I began experimenting with a base muffin recipe. The results were a perfectly round top muffin with a wonderful cake-like texture. Made with everyday ingredients, it’s so easy to make a batch of these for breakfast or an afternoon snack with coffee or tea! Leave a comment to let me know what you think!
Banana Blueberry Muffins
Perfection in a banana blueberry muffin! Simple and delicious!
Whenever I dine out somewhere, I like to try new things. Usually the new dish inspires me to try to recreate the flavors in a new way. So, I am continually experimenting in my kitchen with new recipes and new flavor combinations. This week my focus was on muffins! My kitchen was a flurry of experimenting and taste testing. We all agreed this is a winning flavor! The batter is so versatile, I have created seven new muffin recipes with the batter that I will share over the next few weeks. I hope you enjoy these as much as we do!
Stir butter, sugar, eggs, milk and vanilla together until creamy.
Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Cinnamon Pecan Crunch Topping
Stir the topping ingredients together in a separate bowl. Set aside while preparing the muffin batter. Sprinkle the topping on muffin batter in cupcake liners before baking!