{taste this} vanilla french toast with caramelized bananas

So, if you're a shaken together Facebook friend (click here if you wanna be!), you know that on Labor Day, my "labor of love" for The Bugs and The Saint was making this DELISH breakfast ...  vanilla french toast with caramelized bananas!

Since it was a seriously delicious way to start the day (and look:  healthy - there's fruit, ha!), I decided to share it for this week's {taste this} recipe!

Start with this simple vanilla french toast recipe from the BH&G September issue:  BH&G Vanilla French Toast Recipe.  The recipe makes the perfect amount for 8 slices of toast and the balance between cinnamon, vanilla and nutmeg is just right!  This is totally my new go-to recipe for french toast!

Toast in progress:

The BH&G picture shows it with fresh banana slices, but I wanted to make them warm and gooey.  I mean, what says love better than caramel for breakfast?!  ;) 

While the last slices of your french toast are cooking away, make your bananas.  In a small saute pan, add 1-2 tablespoon butter to 3 heaping tablespoons of brown sugar over medium heat.  Stir together and let it come to a slow boil.  Next, slice up 2 ripe (but still firm) bananas and simmer in the caramel sauce until warm.

Top your french toast with the warm caramelized bananas, add a swirl of syrup and dive on in!  The only problem with this recipe is that now The Bugs will never settle for toaster/microwave french toast again!  Which is probably not a bad thing :)

This post was shared at the parties on my Link page!