Not your typical French Toast!
- 1 loaf baked SH Banana Bread & Muffin Mix
- 1/4 cup milk
- 2 eggs, lightly beaten
- 6 tablespoons hazelnut-chocolate spread (such as Nutella®)
- 1 banana, sliced thinly
- 1 to 2 teaspoons Mazola® Corn Oil
- Powdered sugar, maple syrup and butter, for garnish, if desired
Bake loaf of banana bread according to package instructions. Cool completely. Note: bread may be made 1 to 2 days ahead. (Wrap tightly and store in refrigerator.)
Combine milk and eggs in a shallow dish.
Cut banana bread into 12 equal slices. Spread one side of 6 slices with 1 tablespoon of hazelnut-chocolate spread. Arrange banana slices on top of spread. Top each with one of the remaining 6 bread slices.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Dip one sandwich at a time into milk/egg mixture, turning gently to coat both sides and then place sandwich into pan. Cook 2 to 3 minutes on each side or until lightly browned. Repeat with remaining sandwiches, adding additional oil as needed. Cut each sandwich into 4 triangles and sprinkle with powdered sugar. Serve with butter and syrup, as desired.