Stuffed Banana Bread French Toast Recipe
slices of house-made banana bread, stuffed with mascarpone mousse, dipped in créme brûlée batter, topped with huckleberry sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Banana Bread
Mascarpone Mousse
Créme Brûlée Batter
Huckleberry Sauce
Method
Banana Bread Preparation
- 1
Make the Banana Bread
Preheat the oven to 350°F (175°C). In a mixing bowl, mash the ripe bananas until smooth. Add the melted butter and eggs, mixing well. In another bowl, combine flour, sugar, baking soda, and salt. Gradually mix the dry ingredients into the banana mixture until just combined. Pour the batter into a greased loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean. Let cool before slicing.
Mascarpone Mousse Preparation
- 2
Prepare the Mousse
In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use.
Créme Brûlée Batter Preparation
- 3
Make the Créme Brûlée Batter
In a mixing bowl, whisk together the eggs, heavy cream, sugar, and vanilla extract until fully combined. Set aside.
Huckleberry Sauce Preparation
- 4
Stuffing and Cooking
- 5
Assemble and Cook the French Toast
Slice the cooled banana bread into thick slices. Take one slice and spread a generous amount of mascarpone mousse between two slices to create a sandwich. Dip each side of the sandwich into the créme brûlée batter, ensuring it's well coated. Heat a skillet over medium heat with a bit of butter. Cook each stuffed sandwich for 2-3 minutes on each side until golden brown and crispy. Serve hot, drizzled with huckleberry sauce.