Banana Rabanada (Brazilian French Toast)
Just saying the name of this recipe is fun and elevates it to a more exotic level.
Banana Rabanada. Banana Rabanada.
I love it!
I tested this recipe and made this meal for my son a few months ago, planning to serve it to my sister-in-law and her friend when they visited from Brazil in September. The bummer was that I never actually had the chance to make it when my Brazilian guests were here. We did eat well, and I did get to cook for them, but brunch was never in the plans, so my Banana Rabanada had to go by the wayside.
This recipe is another total winner from Isa Chandra's "Vegan Brunch" cookbook. Basically you soak good bread in a super delish banana milk, toast them in a hot skillet, and serve them with cocoa and cinnamon. Simple ingredients, fantastic result. The bread is key here - choose a high quality baguette and toast it completely to create those chewy places. I think I might have gone overboard with the cocoa powder, but it was worth it. I think this would be a good choice for a brunch party, because it could hold well in a warm oven - it's pretty sturdy.
Here's what you need for 4 servings:
2 very ripe bananas
1 1/2 C non dairy milk
2 T cornstarch
1 t good vanilla
1 T unsweetened cocoa powder
1 t ground cinnamon
1 stale baguette, sliced diagonally in once inch slices
extra fruit for garnish
Here's what you do:
Blend the bananas, milk, cornstarch, and vanilla in a blender. Place bread slices on a baking sheet and pour the banana mixture over them. Allow the bread to soak for about 20 minutes, turning them over at the 10 minute mark.
Heat a skillet, use a small amount of oil, toast the bread slices for at least 5-7 minutes on each side. Do not try to turn them over too soon! Let them get brown before you flip them. You don't want any of the banana goodness to 'peel' away from the bread and get stuck in the pan.
Mix the cocoa powder and cinnamon together and dust each serving liberally before serving.