Orange Cranberry Banana Bread French Toast

| 1/9/2019 9:33:00 AM


Whew! Say that one five times fast! This recipe does take some time and effort, but the payoff is so, so worth it. And now that those little, cute oranges (you know the ones I’m talking about, right?) are on sale, this is a great recipe to have on-hand for when you’re in the mood to make something decadent and special.

Ain’t gonna lie, this recipe is full of sugar, gluten, and guilt. It’s not something I make every day, but on the weekends, I think most of us relax our breakfast routine and have, well, basically, dessert in the morning. There’s just something magical about a sweet breakfast and hot coffee that makes my Sunday mornings bombdiggity. And, it’s not like my kids are complaining when I serve anything other than the usual weekday let’s-get-our-butts-in-gear-because-the-bus-is-coming-in-10-minutes breakfast. You know, the sad, cardboard-flavored toaster pastry or the sticky granola bar that serves as just getting something in their stomachs before the hour-long bus ride to school.

Mom tip: Double the bread recipe and make two loaves. You don’t have to make the french toast part, and the loaves freeze well for a few months. Then, we you have, let’s say, a snow day in the forecast, simply pull out a loaf of the orange cranberry banana bread the night before, and you’ll have an awesome french toast breakfast for your family in no time.  

Orange Cranberry Banana Bread


2 cups all-purpose flour
1 ½ teaspoons aluminum-free baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 duck eggs (OR 3 chicken eggs), beaten
3 medium ripe bananas, mashed
¾ cup sugar
½ cup flavorless oil (I use nonGMO safflower or grapeseed)
zest and juice of one small orange
1/2 cup chopped dried cranberries

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