chocolate chip espresso banana bread french toast

on a trip to San Diego last week, my friend Jo and I came across a restaurant that served banana bread french toast. i need to be friends with the geniuses who invent things like this! i knew that i wanted to share this recipe with everyone when i got back. but in true form, i had to spice things up with even more sugar...so naturally i added a heaping pile of chocolate chips into the mix and a little espresso powder for that extra morning jolt. the french toast takes prep time as you need to make the banana bread first. i'd recommend enjoying the bread for a few days, because it is amazing on its own. the french toast is probably a one and done type of meal...i could not eat this every morning! 

for the chocolate chip espresso banana bread (you could easily make this into muffins, as well)from Sweet Pea Kitchen

1 1/2 cups mashed ripe bananas (about 4 medium)
1/2 cups sugar
1/4 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all purpose flour
1 teaspoon instant espresso
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semi sweet chocolate chips

Preheat the oven to 350 degrees F.

In a medium size bowl, mix well bananas, sugar, butter, milk and eggs till these are incorporated well.

In another bowl whisk together flour, instant espresso powder, baking soda and salt. Now mix together the dry and wet ingredients and stir until combined. Now add the chocolate chips.

Pour the batter into a greased 9×5 inch loaf pan and smooth the surface with a rubber spatula.

Bake in preheated oven for 55-60 minutes until a toothpick inserted in center comes out clean. Let it cool for 10 minutes.

For the French Toast you will need:

2-3 eggs depending on how many people you are serving. I used 2 eggs for 2 people.

1 teaspoon vanilla extract

Dash of cinnamon

Loaf of banana bread

3 tbsp sweetened condensed milk, or just regular milk and sugar if you don't have sweetened condensed milk

2 tbsp butter

Confectioners sugar and banana slices for garnish

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon. 

In a large skillet on medium heat, melt butter. Dip 1 inch slices of banana bread (or however thick you want) in egg mixture and place in hot skillet. Cook on each side until golden brown. Be careful not to burn the chocolate chips. Dust with confectioner's sugar and top with banana slices and syrup. 

soft pretzels with jalapeño cheese dip

Auntie Anne's is one of my all-time favorite mall indulgences. (Followed by the Great American Cookie Company.) A warm, chewy pretzel with the crunch of salt dipped in not so amazing cheese dip...yummm. I'm not sure if it's because I had a long run today, but I was craving a carb-loaded afternoon treat! I should have taken pictures along the way, but I failed, so I will put the link to the recipe I used (originally done by good ole Bobby Flay!), which contains step-by-step photos. I would recommend making thicker pretzels, as I found them to hold up better in the dipping-in-boiling-water step. Also, if you are worried they are going to fall apart on you, you could just opt to do pretzel sticks. I think this recipe would be great to experiment with other flavors, like a cinnamon-sugar blend or adding meat or cheese to the dough for a super savory snack. Enjoy!!

Here is the link with photos.