Banana Bread French Toast for one

French Toast is awesome. Especially with bananas!

 For me, French Toast is all about the bread. No store-bought white wonderbread will do. It's gotta be goooood bread. Typically, I go for a bread kind of like a french bread -soft with a firm but not crunchy crust, big irregular holes, cut into ridiculously thick slices. Today however, the banana bread on my counter was perfect. Already studded with walnuts and made with 4 bananas in just one loaf, this was an awesome breakfast!

Paired with a small orange-carrot-yogurt smoothie, my hunger was completely satisfied until well-after I typically eat lunch. Filling meals that still allow me to feel light are my favorite.

Soaing the banana bread in the egg mixture.

Non-stick pans are super nice 'cus I barely need any fat/oil/butter to cook in them.

Mmmm, maple syrup-soaked french toast banana bread, perfect after a morning jog.

Banana Bread French Toast for One

2 thin slices of banana bread (about as thin as an iPhone... yes, I am a member of Generation Y)
1 egg, beaten
3 tablespoons milk
1/4 teaspoon cinnamon
Real maple syrup for serving

Carefully whisk together egg, milk, and cinnamon in a medium/shallow bowl (Big enough and shallow enough to fit in the pieces of bread lying down flat so that they can soak up the egg. I use a square Tupperware).
Place pieces of bread in the egg mixture and let rest 30-60 seconds, then flip so the other side can soak 30-60 seconds.
Drop soaked pieces of bread into a lightly buttered or greased fry pan over medium heat and cook for about 1-2 minutes on each side (or until your desired level of golden brown appears).
Serve on a plate and be sure to drizzle with real maple syrup to make up for the fact that both the banana bread (if you used the recipe I posted last week) and the egg mixture have almost no sugar in them.

Suggestion: smear peanut butter on the top of one slice and place the 2nd slice on top like a peanut butter french toast sandwich.