Banana Bread French Toast with Blackberry-Blueberry-Maple Compote

As is tradition, a New England breakfast should include in one’s life the sweetest gift in this world that can be derived from the surrounding woods……real Maple Syrup.  Once again our chef found a fantastic way to showcase the Robust Grade A Maple Syrup produced by the folks at Harding Hill Farm in Sunapee, NH in a twist to a traditional breakfast.

Our Banana Bread French Toast is pushed up into the next delectable orbit by our Blackberry-Blueberry-Maple Compote. Peaked with fresh whip cream and you have now created desert for breakfast.  Your welcome!

Banana Bread French Toast with Blackberry-Blueberry-Maple Compote

Serving size: 2 to 3 slices with a ½ cup of compote or more, Servings – approximately 4


Banana Bread

  • 1 cup cane sugar
  • ¼ cup softened butter
  • 1-2/3 cup mashed bananas (about 3 ripe bananas)
  • ½ cup buttermilk
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 to 1.5 cups chopped walnuts

Specialized equipment: 2 qty 9×6 loaf pans, flour cooking spray

Blackberry-Blueberry-Maple Compote

  • 5 to 2 cups blackberry jam
  • 1 cup fresh blackberries rinsed
  • 1 cup fresh blueberries rinsed
  • 1 large Meyer lemon – zested and juiced
  • ½ cup maple syrup (robust or dark)
  • 1 cinnamon stick
  • Pinch of shaved nutmeg

French Toast Batter

  • 4 eggs
  • ¼ cup milk
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tbsp granulated sugar (cane)
  • ½ tsp vanilla extract
  • 4 tbsp butter


Banana Bread

  1. Prepare and make a day ahead of making the French Toast
  2. Pre-heat oven to 350°F with rack in the center position
  3. Combine sugar and butter in a large mixing bowl and blend till creamy on medium speed
  4. Add mashed banana, buttermilk, eggs, and vanilla extract, blend on medium
  5. Fold into the banana mixture the blueberries
  6. In a separate bowl combine the flour, baking soda, salt and cut till combined
  7. Add slowly the dry ingredients to the wet ingredients either blending on low speed or better yet folding together till batter is creamy
  8. Coat both 9×6 inch loaf pans in cooking spray
  9. Add half the batter to both loaf pans
  10. Bake in the oven for 50 minutes or until a tooth pick inserted in the center removes clean (top should be golden brown)
  11. Cool overnight

Blackberry-Blueberry-Maple Compote

  1. To a medium sauce pan combine the blackberry jam with the zest and juice of one lemon, heat over medium heat stirring
  2. Add a rustic muddle of the fresh blackberries and blueberries ensuring that there are large chunks, add by whisking
  3. Add the maple syrup, cinnamon stick and pinch of nutmeg, stir and bring the compote to a soft boil
  4. Reduce heat to a simmer, simmer till the compote reduces by a quarter
  5. Keep warm for serving

French Toast

  1. In a wide mouth medium bowl or pie plate whisk the eggs with the milk till smooth
  2. Whisk in the cinnamon, nutmeg, sugar and vanilla till thoroughly combined
  3. Slice the banana bread into eight even slices (about ½ to 1 inch)
  4. Heat a frying pan over medium heat
  5. Dip a slice of the banana bread into the French toast batter, flip ensuring both sides are thoroughly coated, lift to drain excess
  6. Melt butter on the pan, place the slice of French toast on the pan, sear both sides about 3-5 minutes or until golden brown
  7. Plate 2 to 3 slices with a dusting of powder sugar and a 1/3 cup of the blackberry-blueberry-maple compote

Serving Suggestions

Serve 2 to 3 slices with a dollop of whip butter or fresh whipped cream, and a dusting of powder sugar.  Match with some crisp hickory smoked bacon or blueberry-maple country sausage.  Twist 1.5 cups fresh blueberries into the banana bread during its cooking to up the blueberry flavor.