Banana Bread French Toast with Ginger Creme Anglaise

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Submitted by Rockzilla

This recipe came about while I was brainstorming for my first ICSA entry in Battle Ginger. I knew that ginger would work well with bananas as well as with a custard-based sauce. I put two and two together and came up with a wild idea that ended up being the highlight of my submission.

Banana Bread[edit]

  • 1/2 cup vegetable oil
  • 1 Cup sugar
  • 2 Eggs
  • 4 Overripe Bananas
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp powdered ginger
  • 1 tsp Baking soda


  • Combine all the dry ingredients except sugar in one bowl, and the wet ones and sugar in another. Add the wet to the dry and mix well.

Toast 1.jpg

  • Pour batter into a loaf pan and bake at 350F for about 30-40 minutes.

Toast 2.jpg

  • Allow to cool, then slice into 1/2 inch thick slices and allow to stale slightly.

Toast 3.jpg Toast 4.jpg

Ginger Creme Anglaise[edit]

  • 2 Egg Yolks
  • 40g Sugar
  • 1 tsp Ground Ginger
  • 160 mL Milk

Toast 5.jpg

  • Start the Creme Anglaise by simmering the milk with the ginger. Set aside. Whip the yolks and sugar together in a stainless-steel bowl.

Toast 6.jpg

  • Slowly adding the hot milk. Heat the mixture over a double boiler until thick enough to coat the back of the spoon.

Toast 8.jpg

  • Cool the mixture and transfer to a squeeze bottle.

Soak the bread slices in Egg and milk until slightly soggy. Heat a pan with a generous amount of butter and french the toast. Toast 7.jpg

  • Slice the french toast and drizzle with creme anglaise.

Toast 9.jpg