Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Caramelized Banana French Toast with Chocolate Sauce
(12)
Rate this recipe
Preparation
25 min
Cooking
30 min
Servings
4
Featured in RICARDO Magazine COLLECTOR'S ISSUE
Vegetarian
Nut-free
See
Nutrition Facts
Categories
Ingredients
Chocolate Sauce
1/2 cup (125 ml) 35% cream, hot
4 oz (115 g) dark chocolate, coarsely chopped
Caramelized Bananas
4 bananas
1/2 cup (125 ml) sugar
2 tablespoons (30 ml) water
French Toast
3 eggs, lightly beaten
1 1/2 cups (375 ml) milk
1/4 cup (60 ml) sugar
8 slices white bread
1/4 cup (60 ml) butter
Preparation
Chocolate Sauce
In a bowl, pour hot cream over chocolate. With a whisk, stir until smooth. Set aside.
Caramelized Bananas
Cut each banana into two sections and then in half lengthwise.
In a non-stick skillet, melt sugar and water and cook until golden brown. Add bananas and coat with caramel. Remove from heat. Set aside.
French Toast
In a large bowl, combine eggs, milk and sugar with a whisk. Set aside.
Spread banana mixture on four slices of bread and cover with remaining bread slices. Dip each sandwich, one at a time, into egg mixture, letting them soak thoroughly.
In a large non-stick skillet, brown sandwiches on both sides in butter. Cut each sandwich in half diagonally. Drizzle with chocolate sauce.
Personal Note