Cozy Weekend Brunch

We’ve made it over Hump Day. Today is Thursday which mean we are so close to the weekend! Brunch is a great part of the weekend. Sleeping in that extra hour, spending time with family and/or friends. The weekend was made for brunch! Here are some brunch recipes that will keep you smiling all the way to Monday morning.

Banana Bread

Using Betty Crocker’s Gluten Free yellow cake mix, this banana bread is more like a pound cake. Definitely a brunch treat. Add nuts or leave them out – it’s your choice! Save some bananas until they are nice and ripe and get mashing!


  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup butter, softened (Earth Balance Vegan Butter)
  • 3 eggs
  • 1/2 cup chopped nuts, if desired
  • 1 teaspoon pure vanilla extract
  1. Heat oven to 350°F. Grease bottom only of 9×5-inch or 8×4-inch loaf pan with shortening. (Earth Balance has a great vegan shortening)
  2. In large bowl, beat cake mix, mashed bananas, butter, eggs and vanilla extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.

Bananas Foster French Toast

French toast gets a tasty twist with the addition of bananas, rum extract and pecans. The use of cinnamon raisin bread makes it even better!  This recipe is made the day before your planned brunch.


  • 8 slices Udi’s cinnamon raisin bread, cut into 1/2-inch cubes (about 8 cups)
  • 8 eggs
  • 1 cup rice milk
  • 2 1/2 cups real maple syrup
  • 1 teaspoon rum extract
  • 1 teaspoon pure vanilla extract
  • 6 ripe bananas, cut into 1/2-inch slices
  • 1 cup chopped pecans
  1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
  2. Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
  3. Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum and vanilla extract.
  4. Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s