Orange Cranberry Banana Bread French Toast

Reader Contribution by Corinne Gompf and Heritage Harvest Farm
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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
? 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


1. Sift the dry ingredients into a large mixing bowl.

2. Mash the bananas in a separate large bowl. Combine additional wet ingredients.

3. Stir the sifted dry ingredients into the banana mixture. Add zest, juice and cranberries, and stir until combined.

4. Pour dough into a butter-greased loaf pan.Bake at 350 degrees Farenheit for about an hour, or until the center is cooked through. You can check this by inserting a butter knife or wooden skewer into the center of the loaf, and if it comes out clean, it is done.

Orange French Toast Batter


3 duck eggs (or 4 chicken), beaten
1 cup whole milk
zest and juice of 1 small orange
½ teaspoon cinnamon
¼ teaspoon nutmeg


1. Beat eggs until all yolks.

2. Add milk and stir. Add zest, juice, and spices. Stir to combine.

3. Turn stove burner on medium heat, allowing your skillet to heat.

4. Slice orange cranberry banana bread, no more than an inch in width.

5. Dip the bread slices into the egg mixture.

6. Add about a teaspoon of flavorless oil (I use nonGMO safflower or grapeseed) to the skillet.

7. Add coated bread slices to the hot skillet, careful not to crowd the pan.

8. Cook for two to three minutes before flipping the bread to the other side, or until the bread has nicely browned and is slightly crisp.

Serve with a nice orange glaze made from orange juice, powdered sugar, and a dash of vanilla. Or, real, local maple syrup is perfect, with a dusting of powdered sugar. My kids and I like caramel sauce with this french toast recipe, sometimes with a couple squirts of whipped cream and a sprinkle of orange zest.

Corinne Gompf is a writer and hobby farmer in Morrow County, Ohio. She is a graduate from the University of Toledo, with a BA in English, creative writing concentration. Along with her husband, Matt, and two children, Fletcher and Emery, Corinne raises poultry, Boer goats, rabbits, and chemical-free produce. Connect with Corinne on her Heritage Harvest Farm Facebook page.

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