This is a favorite in our house! I make it a lot. You would think I would have a picture, right? Sorry. I’ll try to remember next time I make it.
Figure about 2 large eggs for 4-6 pieces.
½ of an over-ripe banana for every 2 eggs.
¼ teas. Vanilla extract
If using fresh strawberries, clean, slice, and put aside. If you prepare them the night before, they will have naturally made juice. Sweetening is optional.
If using frozen strawberries, thaw them. I serve the strawberries a little warm. Personal preference.
Preheat non-stick griddle.
In a medium bowl with enough flat bottom to hold a piece of bread, beat eggs well, until frothy and lemon colored.
Mash banana into the egg mixture. You will still have some small banana pieces.
Add vanilla. Mix well with a whisk.
Coat bread slices evenly with banana/egg mixture. Place on griddle. Cook slowly until nicely browned on both sides. If you cook it slower, it won’t be mushy in the middle.
Serve with strawberries, and more sliced bananas if you wish, or maple syrup if you just want banana french toast. Oh, then you could sprinkle with chopped pecans!
