Toasti mayai (french toast) was normally a weekend recipe, in my family – mostly Saturdays because this is when my mom would have spare time on her hands. Plus, that was when we also had enough time to wait for a scrumptious breakfast considering that the whole week we would wake up with just enough time to beat the school bell! 😀
My mom used to make the kawa (normal) or basic toasti mayai that was common in most Kenyan households of loaf dipped in eggs and then fried to perfection. This does not mean that we treasured it any less, quite the opposite!
So, fast forward to my adult life, now that I have my very own family to cook for, I’ve grown more adventurous over time. I try out different twists and in fact I have a savoury toasti mayai that I am crazy about. Reminds you of pizza.. true story. Today we are going to make a sweet toasti mayai that can very well double up as dessert.
Important Things To Note:
- I love bananas and that is why I have used them in this recipe, you can experiment with any other fruits that you like.
- For this recipe I would advice you to use a soft bread because you will be rolling it out to flatten it slightly and stale bread will be kind of hard to flatten.
- Get bananas that are fully ripened and if possible find the ones that are starting to turn dark brown. They are much sweeter.
- If you are allergic to honey, use any sweetener of your choice.
- Slicing your banana on the bias ensures that you have more surface area for caramelization to take place.
- 2 Tbs Powdered sugar
- 20 g Unsalted butter
- 2 Tbs Honey
- 3 tsp cinnamon powder
- 3 Tbs Peanut butter
- 1/2 cup milk
- 2 eggs
- 2 bananas
- 6 Bread slices
- Add the milk to the eggs along with 1 tsp cinnamon powder, mix and then set aside.
- Cut off the crust from the bread slices, layer one on top of the other (just the edges) and use a chapati rolling pin to flatten them and ensure that they stick together – refer to video.
- Apply peanut butter on the bread slices, cover and set aside to ensure they do not dry up.
- Peel and slice your banana on the bias.
- Melt butter on medium heat in your skillet and to that add honey and 1 tsp cinnamon powder. Mix everything thoroughly.
- Place the bananas on the skillet and cook each side for 3-4 minutes per side or until the bananas form that nice golden brown colour then take them off the heat.
- Place two slices on the bread slices and roll them up. Use more peanut butter to help your seam stick together.
- Dip the rolled bread into the egg mixture.
- Melt a tablespoon of butter on the skillet and place the toasti mayai on it with seam side down. Cook for 4 -5 minutes or till the bread is done to your liking.
- Place on a serving plate.
- Dust them with a mixture of powdered sugar and cinnamon.
- Drizzle with some honey and the melted butter that you used to caramelize the bananas.
- Enjoy with Spicy Kenyan chai tea.