Banana Bread French Toast with Ginger Creme Anglaise

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

• 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

Method

• 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.

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

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

Ginger Creme Anglaise

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

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

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

• 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.

• Slice the french toast and drizzle with creme anglaise.