I eat a banana a day. Sometimes with cereal, other times as a snack, but barely a day goes by when I don’t have one. They are sweet and creamy and satisfy my carb cravings. I am very picky though. They have to have black speckles and absolutely no tinge of green. At. All. It’s a fine balance. Maybe there are two to three days when they are perfect and then they go over the top mushy. That’s when a banana bread recipe comes in handy. This month I created Toffee Chocolate Chip Banana Bread with Walnuts for TheDailyMeal.com as a simple Mother’s Day treat. Easy enough for non-bakers or for kids to make for Mom. I finished the photo shoot for the quick bread and was further inspired. What could I turn this bread into? In a more-is-more moment I thought, why not make French toast? Here I present to you how to make Toffee Chocolate Chip Banana Bread French Toast. The plain Greek yogurt tempers the sweetness. And, please, I’m a New Englander, so 100% pure maple syrup is a must. If you can find Grade B, which is extra dark and more maple-y, go for it. I get mine in bulk at Whole Foods.