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Banana and walnut French toast with chamomile mascarpone

Banana bread
1 1/2 cups all-purpose flour

1/2 cup ground almonds

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas

1/2 + 1/4 cup organic sugar

1 egg

1 cup plain yogurt

1/2 tsp. almond extract

1/2 cup of walnuts

3/4 cup of slivered almonds

Mascarpone with chamomile
1/2 cup mascarpone cheese

1 tbsp. honey

1 tbsp. chamomile

lemon zest, to taste

French toast
1/2 cup milk

1 tbsp brown sugar

2 eggs

4 slices banana nut bread

1 tbsp. butter

Banana bread
1. Preheat oven to 350°F and butter a 9 x 5 inch loaf pan.

2. In a bowl, combine flour, ground almonds, baking powder and salt. Set aside.

3. In another bowl, whisk together sugar and egg until well blended. Add almond extract and gently fold in dry ingredients, alternating with yogurt.

4. Finally add the nuts and spread the batter into the pan. Top with ¼ cup of slivered almonds and bake for 1 hour. Let cool, unmold and slice.

Chamomile Mascarpone
1. In a bowl, combine Mascarpone, honey, chamomile and lemon zest. Mix well and set aside in the refrigerator.

French toast
1. In a bowl, whisk together milk, brown sugar and eggs. Dip each slice of banana nut bread in this mixture and let stand.

2. Melt butter in a skillet over medium-low heat and brown slices for about two minutes on each side. Serve with Chamomile Mascarpone and honey or maple syrup.

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