Meet the Dish: A Tasty Twist on a Classic
So you’re a fan of tarte tatin, right? Well, this dish takes that love to a whole new level. It brilliantly blends caramelized bananas with the cozy goodness of a French toast casserole. And get this—the recipe comes straight from Amanda Bankert’s cookbook, featured in a chapter that’s solely dedicated to enjoying desserts as breakfast!
The Genius Behind the Recipe: Amanda Bankert
Have you ever been mesmerized by a French bakery? If so, Amanda Bankert’s cookbook is your gateway to a plant-based paradise. Trained at the prestigious Le Cordon Bleu, she’s a real pro. Not only that, but she also owns Boneshaker, a completely vegan bakery in the heart of Paris. Initially, it began its culinary journey as a donut haven, quite similar to the typical American shops we all know and love. However, over time, it expanded its menu to include vegan versions of brownies and timeless French desserts like macarons and profiteroles. And here’s the kicker: she does it all without any dairy or eggs, and yet, even the fussiest Parisians are none the wiser.
What Can You Expect Inside the Cookbook?
So, what’s in her groundbreaking debut cookbook? Amanda fuses American and French culinary styles, offering an impressive array of more than 85 irresistible plant-based dishes. Additionally, each of these gourmet creations is accompanied by her quirky and endearing stories, which are as delightful as a lazy Parisian afternoon.
Customization: Make it Your Own
Lastly, let’s chat about how you can add your own twist. While the base recipe is a love letter to bananas, you’re not limited to just that. In fact, you can easily swap in peaches for a summery flair, or go old-school and opt for apples to pay homage to the traditional tarte tatin. All you have to do is prepare your selected fruit in the same mouthwatering, caramelized style as the bananas. Voilà! You’ve now crafted your own slice of indulgence.
Tarte Tatin Banana French Toast
Description
Experience the ultimate fusion of classic French tarte tatin and comforting French toast casserole, featuring decadent caramelized bananas. This luscious plant-based recipe hails from Amanda Bankert's revolutionary cookbook, offering a "Desserts for Breakfast" chapter that's a true game-changer. Perfect for holiday brunches, birthday feasts, or simply to elevate your Sunday mornings, this dish combines Parisian elegance with plant-based bliss. Amanda, a Le Cordon Bleu-trained pâtissière, showcases her culinary genius in over 85 sumptuous vegan recipes that fool even the most discerning Parisians. From her acclaimed bakery, Boneshaker, in Paris's 2nd arrondissement, she extends her repertoire to include vegan macarons, profiteroles, and brownies. And don't forget, this recipe is as versatile as it is indulgent—feel free to swap in peaches or apples to customize your own luxurious treat!
Ingredients
Instructions
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First off, get that oven fired up to 350°F. Slather about 2 tablespoons of butter into a 9 x 13-inch baking dish like you're at a spa day.
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Got ripe bananas? Fabulous! Mash those babies in a large bowl until they're smoother than your latest pick-up line. Now, go all mixologist on me: add the nondairy milk, chia seeds, cornstarch, vanilla, cinnamon, and a pinch of salt. Whisk it like you're trying to impress someone. Pop that bowl in the fridge for a 10 to 12-minute power chill, so those chia seeds can do their jiggly dance.
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Heat up some coconut oil in a nonstick skillet over medium heat. Sauté those banana halves, giving 'em a little flip halfway, until they're all golden and flirtatiously caramelized. Line them up in your greased dish with the precision of a runway model's strut.
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Don’t ditch that skillet just yet! Add the brown sugar, a couple tablespoons of maple syrup, and a splash of water. Stir it until your kitchen smells like a bakery in heaven and the sugar plays nice (i.e., dissolves). Drizzle this liquid gold over your bananas like they won the lottery.
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Now, let's get dippin'! Submerge each slice of bread into that milk mixture just long enough to soak up the goodness. Layer 'em on top of your bananas and caramel like you're building the Empire State Building of breakfasts. Any leftover liquid? Drizzle, baby, drizzle. Then crown it with butter bits as if they're jewels.
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Slide that masterpiece into the oven and bake until it’s more golden than a summer tan, about 35 to 40 minutes. Allow it to cool for a hot minute—15 to be exact. Why? So that caramel gets its act together. Free the edges with a knife, put a cutting board on top, and—ready?—execute the flip like you're turning a new leaf.
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Now, the pièce de résistance: Serve it up warm, perhaps with a scoop of vegan vanilla ice cream, and a maple syrup drizzle to make it truly decadent. Got leftovers? Store them like a pro in the fridge for up to 2 days and just warm them up when you're ready for round two.
And there you have it. A banana tarte tatin French toast that's just as fabulous as you are!
