I continue to cook from one of my newest cookbooks, Sheet Pan Suppers by Molly Gilbert. I tried one of her breakfast recipes during the holidays, and really loved the taste and ease of preparation. Any type of bread can be used–cinnamon swirl bread, raisin bread, cinnamon bread or other types of sweet breads.
The key to this recipe is the cinnamon. I chose to serve the banana toast with soft cooked eggs for a delicious brunch.
Here is the recipe: Preheat the oven to 350 degrees.
Melt one stick of margarine in the oven on a sheet pan. Select six slices of cinnamon bread. Mix 1/2 cup white sugar with 2 tablespoons ground cinnamon. Slice two bananas.
Remove the pan from the oven and dip both sides of the bread in the margarine and leave on the pan. Sprinkle the bread with half of the sugar. Bake for 10 minutes.
Turn the slices over. Cover with banana slices with the remainder of sugar. Bake for a couple of minutes or broil for one minute. Watch closely. Sprinkle with powdered sugar to serve. This recipe could be served with maple syrup if desired.