By Chef Dean Dellaventura
12 pieces of thick cut white bread (I like to use Texas toast bread)
6 bananas cut in half and then each half sliced lengthwise into 4 pieces
8 eggs (scrambled well)
2 sticks unsalted butter
Vermont maple syrup
This recipe works best on a flat grill pan or an electric griddle where you can cook more than one at a time.
Scramble the eggs along with 4 Tbsp. of the ground cinnamon and set aside.
Lay out 6 pieces of bread and place 1 banana (sliced) evenly on each piece. Sprinkle sugar and cinnamon over each banana.
Top with second piece of bread.
Put grill pan over low heat and allow to get warm.
Melt 1 Tbsp. butter for each French toast on grill pan or griddle.
Dip the French toast into the egg and cinnamon mixture and coat both sides (be sure to stir the mixture so that the cinnamon is even throughout).
Place on grill pan and allow the first side to brown slowly.
Flip the toast and press down with a spatula to squish the bananas.
This will help the heat to go to the center and cook the bananas.
When fully browned on both sides, place on a plate and sprinkle with powdered sugar.
Serve with warmed Vermont maple syrup.
NOTE: You may need to flip the toast 2 or 3 times in order to get the bananas to cook well. It depends on the thickness of the bread. Play with it and have fun. My kids love it when I make this for breakfast!!