Banana Bread Croutons are simple to make and starts with a square pan. A surprise for your friends and family and a special addition to salads.
I have been wanting to give this recipe to you for a long time now. Last summer a bunch of my relatives and I went on a trip to Maui.
We walked over to one of our favorite restaurants, Japengo , and had a wonderful couple of hours. It’s at the Hyatt but dining is outside in many areas and on the ocean. Oh oh, I started daydreaming .
My niece got this beautiful salad and in a surprised voice she says, “These are banana bread croutons!” “What?”, I said, just as surprised.
We both looked at each other with the same look on our faces and she says “You can put these on your blog!”
So here I am passing along this ‘little something extra’ that you can do at home – just like the cool fancy restaurants.
I used my recipe for Banana Bread Squares that is one of my earliest recipes on the blog. It’s a really popular recipe but you can use any banana bread recipe that you like.
Just make sure you put it in a square pan for easier preparation for the croutons.
Here is how you do it:
Banana Bread Croutons
Banana Bread Croutons are simple to make and starts with a square pan.
Ingredients
- 1 recipe baked Banana Bread Squares
- 4 tablespoons coconut oil
Instructions
- Make sure you use a square pan even if you use your own recipe.
- Remove from the pan and let cool.
- Slice in about 3/4" strips.
- Don't cut in squares yet. It is easier to toast this way.
- See the photo below. My pan was an 8"x8".
- Brush oil on a baking sheet.
- Lay the strips of banana bread on the baking sheet with a cut side down.
- Brush more oil on the top of each strip.
- Turn on your broiler and broil for 1 to 1 1/2 minutes until just golden brown.
- Don't walk away. Check at 45 seconds and then at a minute. In the last few seconds they start to get very brown very quickly.
- Remove from the oven and flip each strip over so that the other cut side is up.
- Brush with oil again and lightly brown under the broiler as you did the other side.
- Take out of the over an let cool. Cut into cubes.
- The newly cut edges do not have to be toasted. The croutons will be crunchy enough as they are.
- Keep in an airtight container and serve on fresh salads.
Kim Beaulieu says
These look and sound so yummy. Nothing better than banana bread, in any form.
Cookin Canuck says
What a great idea! I think I would just snack on these beauties straight from the baking sheet.
Lauren Kelly Nutrition says
This is absolute genius! Why didn’t I think of this?? Love it!
Susan says
This is so creative! I love the idea of repurposing banana bread or any quick bread that’s just a few days past it’s date but still useable!
[email protected] Mom says
Yum! A tasty option anytime and I like that’s it’s sweet not savory!
Lana | Never Enough Thyme says
Oh my, what an inventive idea! Why didn’t I ever think of this? Now I have all kinds of crouton ideas running around in my head 🙂
Ginny McMeans says
You are so sweet Michaell and thank you very much. I also ate the croutons for breakfast 🙂
Michaell @ Foodscape says
Wow Ginny! This is such a brilliant, why-didn’t-I-think-of-that, recipe. I have a banana bread recipe I’ve been working on and I’m going to have to reference your post. What a fantastic idea! I thought the only way to eat banana bread was for breakfast.
Ginny McMeans says
Yes Carolyn, applesauce will work great for the oil in the recipe. Well, for the croutons you could toast them under the broiler (toaster oven) with no oil. Watch closely. Then let set out in the air a little bit so that they can get a little harder. Maybe a couple of hours. Eat one and see if it is crispy enough. I like them a little soft on the inside. Remember the dressing from the salad will make them softer too.
Carolyn says
I assume with he Banana Bread Squares I can substitute applesauce for the oil. Any ideas on how to make the croutons without the oil?