This is a great recipe for breakfast or lunch and if you like you can swap out the bananas and chocolate for any of your favourite fillings for pancakes. A great choice would be blueberries.
Making your own bread would also be an optional choice but shop brought thick bread is just fine, I used a Warburtons Toast loaf.
Top with a little honey or maple syrup and you will be in heaven :)
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Step 1: Ingredients
To make 6 - 7 you will need the following:
- 6-7 slices of thick bread
- 3 large eggs
- 360ml banana milkshake
- 100g dark or milk chocolate, I used Galaxy
- 1 ripe banana
- Honey or maple syrup to serve
Step 2: Prep the Muffin Tin
To stop your french toast muffins from sticking to the tin we need to grease it, you can do this in lots of ways. Here we used a piece of kitchen paper lightly soaked in vegetable oil and then rubbed into the tin to give a light coating of oil, the vegetable oil is basically flavourless so wont impart any oily taste onto your muffins - I wouldn't recommend using olive oil, it just isn't worth using a more expensive oil for this.
You could use butter if you want a richer and darker crust or if you have it, a quicker and easier option is to spray the tin with a light coat of 1 calorie spray, that option is also healthier :)
Step 3: Wet Ingredients
Next mix the wet ingredients together, in a large bowl pour in the banana milkshake, you could also use milk for this instead but why not go all out on the banana taste. To the milk add 3 large eggs and whisk the ingredients together, there is no need to over whisk, just enough to incorporate the eggs and milk. Set this to one side.
Step 4: Chocolate Time
You can use dark or milk chocolate for your muffins and you can even use chocolate chips if you prefer. Here we used a block of milk chocolate and roughly chopped it, so when the chocolate melts upon baking you get some large and some small bits of melted chocolate goodness. Add your chocolate to the milk and eggs and whisk once to mix in.
Step 5: Banana Time
Take the banana, peel and roughly chop it, just the same as the chocolate to give some larger and some smaller bits. The smaller parts will cook down in the oven giving a nice background banana flavour, followed by nuggets of banana with the larger pieces.
You could also swap the banana out for other fruit.
Step 6: Add the Bread
Take your bread which you could bake yourself but to be honest shop brought is just fine, go for the thick sliced variety.
With a bread knife slice the bread into approximately 1cm pieces, you can go for bigger pieces if you want to be more rustic. If you are feeling really adventurous you could even use chocolate brioche.
Add the bread to the milk, egg, chocolate and banana mix, stir in until all the bread is coated and soaked.
Step 7: Into the Tins
Take your prepared muffin tin and spoon the mixture in, at the bottom of the tin, it is best to slightly squash the mix in, compressing it so when it bakes it holds together better when you remove. Try and keep the top a little looser with some large pieces to give you a lovely crispy and chunky topping. At this point if you like you could sprinkle some sugar over the top of the muffins to give an extra crunch after baking.
Put in a preheated oven at 170 degrees celsius fan assisted for 20 - 25 minutes.
When removing from the oven let them cool slightly in the tin to make them easier to remove and serve warm straight away. This is great for breakfast or lunch.