|Here's the surplus banana bread, sliced up and ready for action. It's thirteen slices, if you're counting.|
|Next we melted a tablespoon or so of butter in a frying pan. Little known fact: butter melting in a frying pan is the universal symbol for 'about-to-be-delicious.'|
|We dredged the banana bread slices through a beat-up mixture of the six leftover egg whites and about 2 tablespoons of milk. This piece isn't getting soggy, it's soaking up extra flavor.|
|Then we admired the perfect golden brown-ness of the first side while the second side was cooking.|
|All thirteen delicious pieces, ready for 'post-processing.' What are you going to eat, Katie?|
|Just kidding, Katie can have some. What to eat with it? How about some sauteed aquaponic swiss chard and some homemade applesauce! ♫We like to eat, eat, eat our ayples and banaynays...♫ It tastes a little like banana pancakes, except...toastier. Katie says it tastes a little like banana bread with syrup. Jake and Buddy the Elf don't think that's a bad thing.|
13 slices banana bread
6 egg whites (or 6 eggs)
2 tablespoons milk
1+ tablespoons butter
Melt butter in frying pan. While butter is melting, beat together egg whites and milk. Dredge bread slices through egg mixture and fry in frying pan until golden brown, turning once. Refresh butter in frying pan between batches as necessary.
How have you made use of surplus bananas or banana bread? What other kinds of breads have you french toastified? Let us know in the comments section below!