Eggy bread (otherwise known as French toast) is a popular lazy day breakfast in the Bangers & Mash house. Actually, pretty much anything to do with eggs is popular here. But eggy bread in particular takes me back to my own childhood, as I have very fond memories of my Mum making this for me, which I’d sprinkle with salt and lots of pepper and eagerly wolf down while it was still piping hot, serving after serving. And so I rather like making it now for my own daughters.

Making eggy bread with mashed banana sandwiches is perfect for anyone with a bit of a sweet tooth, and yes I’m thinking primarily of little ones here. It’s an easy way to get some extra fruit into them too.

Banana eggy bread

Serves 4

2 ripe bananas
4 slices of fresh, white bread
4 eggs
2 tablespoons milk
1 tbsp sunflower oil

Peel the bananas and mash roughly with the back of a fork. Spread the mashed banana onto two of the slices of bread, cover with the remaining slices to make sandwiches, and cut each one in half.

Crack the eggs into a shallow dish, add the milk and gently whisk together with a fork. Place the banana sandwiches into the eggy mixture, and turn a few times to allow the bread to soak up egg like a sponge.

Heat the oil in a large frying pan. Carefully lift the eggy sandwiches from the dish, allowing the excess egg to run off, and pop them into the frying pan.

Fry for a couple of minutes on each side, until golden and crispy. Allow the banana to cool a little before eating. For a treat, you might like to serve with a drizzle of honey or maple syrup.

As this banana eggy bread is a delicious way to encourage your children to eat more fruit, I am entering it into this month’s Family Foodies. This is a challenge run by Eat Your Veg and Bangers & Mash, and it is my turn to host. January’s theme is Hidden Goodies.

I think it would be also rather nice to serve up this banana eggy bread at tea time, so I am also entering it into January’s Tea Time Treats, hosted by The Hedge Combers and Lavender & Lovage. The theme this months is Eggs.