Banana Whiskey French Toast

Banana Whiskey French Toast

IMG_1330-003I’m not really a breakfast person. Trust me, I know it’s the most important meal of the day but I just don’t wake up with the hankering for a big fat omelet or waffle. It takes me a couple hours or so to acclimate to the idea of being awake. It is only then & only after coffee that I will begin to feel the slight pang of hunger. Then I’m ready.

IMG_1316I’m usually a cereal person/oatmeal person, a toast person, MAYBE an egg person. If it’s a special sort of day, Seth will bring home breakfast tacos. Egg & cheese on corn, lots of salsa (just in case you ever want to get me a breakfast taco). My stand by smoothie usually does the trick for me. Big breakfasts just aren’t my thing (unless it’s brunch, but that’s a whole different ball game).

IMG_1335Last week was an odd sort of morning. I woke up feeling hungry. Not just sort of hungry but REALLY hungry. This was really exciting you see. The whole wide world of breakfast cuisine was now at my disposal. I walked around the kitchen for inspiration thinking of what exactly I wanted to get my breakfast on with. I spotted the lone bottle of Jameson I used for my Irish Coffees. Eureka moment.

IMG_1337-001Banana Whiskey French Toast. Because naturally everyone thinks of French Toast when they see whiskey right? No? Well, you’re probably a pancake person so what do you know. ;)

IMG_1339NOTE: I used Central Market’s Sprouted Grain bread & found it to be delicious & not too sweet. It gave me a ton of energy as opposed to the sugar spiking monstrosities you find at restaurants. For a “fancier” touch, try using specialty bread like challah. I’d go for a whole grain option if at all possible. Especially if you have things to do later that day.


Banana Whiskey French Toast


  • Whole Grain Bread, I used about 4 or 5 slices.
  • 4 Eggs
  • 1 Teaspoon of Vanilla
  • 1 Tablespoon of Jameson
  • 1 Tablespoon of Almond Milk
  • 1 Teaspoon of Cinnamon
  • 1 Super Ripe Banana, Mashed


  1. In a bowl, add all ingredients except for the bread & whisk.
  2. Take a non stick skillet, & heat over medium low heat. Spray it.
  3. Take a slice of bread & dunk it into the egg mixture.
  4. Using a fork, try to get those mashed banana pieces soaked into the bread.
  5. Place the slice on to the skillet. I cooked two slices at a time.
  6. Patience is the key with this french toast. Give it time to cook on each side. Don't rush the process. When it's ready, flip it over on the other side with a spatula & let it finish cooking.
  7. Move cooked french toast to a plate, sprinkle with powdered sugar & place a small pat of butter on the side. I used Earth Balance.
  8. Serve with maple syrup (the REAL stuff).


I poured my maple syrup into a small ramekin & added about a teaspoon of whiskey to it. It was delicious.

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  1. Bridgette says:


  2. Your french toast looks and sounds amazing!! Great use of Whiskey. I’m like you in that I can’t eat until hours after waking up. I’ll do a smoothie but that’s about all I can stomach. That being said, breakfast is my favorite meal so I usually end up having it for lunch or dinner instead.

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