Banana Nut French Toast with Lavender Honey Butter

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Several years ago, my sister Sharon treated me to a “girls weekend away” in Manistee, Michigan at a quaint little Bed & Breakfast near Lake Michigan. We thoroughly enjoyed a relaxing weekend, and while there, the innkeepers made an incredible breakfast that included French toast with a sumptuous banana-nut filling. The recipe here is my own version of that decadent breakfast, which tastes absolutely amazing when served with homemade lavender honey butter.
Banana Nut French Toast:
3 Ripe Bananas, mashed
3 Eggs, slightly beaten
¾ cup Milk
1 tsp Pure Vanilla Extract
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp ground nutmeg
10-12 slices French Bread, sliced ½ inch thick, preferably a day old
1 cup walnuts, finely chopped
butter, for frying

Beat together the banana, eggs, milk, vanilla, brown sugar and nutmeg. Beat with an electric mixer until well incorporated. Melt a nub of butter in large skillet over  medium-high heat. Dip each piece of bread in the batter, turning to coat evenly. Place in the skillet, turning once until brown on both sides. Serve with lavender honey butter and sprinkle with chopped walnuts.

Lavender Honey Butter:

2 sticks butter, softened
¼ cup honey
1 tsp organic culinary lavender buds

In a medium sized mixing bowl, whip together the ingredients until light and fluffy. Remove butter from the bowl and spoon onto parchment paper or plastic wrap. Form into a log and refrigerate for 2 hours before using. The honey butter may be stored in an airtight container and refrigerate for up to 2 weeks.
Tip: to make lavender honey butter without the lavender “buds” in the finished product, simply substitute ¼ cup of prepared lavender honey for the honey and lavender buds.

Recipe courtesy of The Lavender Gourmet by Jennifer Vasich

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