Makes 6 servings
8 TABLESPOONS SALTED BUTTER
1 LOAF CINNAMON SWIRL BREAD, CUT INTO 1-INCH-THICK SLICES
1⁄2 CUP SUGAR
2 TABLESPOONS GROUND CINNAMON
2 RIPE BANANAS, THINLY SLICED
Cinnamon swirl bread is such a treat—perfect for a special occasion. We’ve even spotted some whole wheat varieties lately.
Recipe reprinted courtesy of Workman Publishing. Molly Gilbert’s book Sheet Pan Suppers ($16, Workman) includes these and more than 100 other delicious dishes—all made on a sheet pan!
1. Preheat the oven to 350°F with one rack about 4 inches from the broiler and another rack in the center position.
2. Place the butter on a sheet pan and put the pan on the center rack until the butter melts and begins to bubble, about 5 minutes.
3. Remove the pan from the oven and set it on a heatproof surface (it will be very hot). Carefully dip the bread slices in the melted butter, turning each one to coat both sides. Arrange the bread in a single layer on the pan.
4. Stir together the sugar and cinnamon in a small bowl to combine. Sprinkle the bread with 1⁄4 cup of the cinnamon sugar, giving each slice a thin, even dusting. Bake the cinnamon bread on the center rack until crisp and toasty, about 10 minutes.
5. Remove the pan from the oven and turn the oven to broil. Using a spatula, flip the slices of bread. The cinnamon sugar layer will now be on the bottom. Place a layer of sliced banana on each piece of toast, then dust with the remaining cinnamon sugar.
6. Place the pan under the broiler. Watch it closely: You’re looking for the toast to lightly char at the edges and the cinnamon sugar to bubble and caramelize atop the bananas (it will want to burn), 1 to 3 minutes. Serve the banana cinnamon toast warm.
Carbohydrates: 48 g
Fat: 17 g
Protein: 3 g
Fiber: 4 g