This Banana Pecan Wheat Bread made good french toast because the bread is not cake like, which makes it easy to slice in a uniform manner.
This is a bread machine recipe from Fleischmann’s Yeast, although the link to this particular recipe seems to be gone .
While I was not crazy about the loaf in itself (not sweet enough for a banana bread in my own opinion), it did make some very good french toast.
Banana-Pecan Whole Wheat Loaf (1 1/2-Pound Recipe)
1/2 cup mashed ripe bananas
2 large eggs
1/3 cup water (70º to 80ºF)
3 tablespoons butter or margarine — cut up
3/4 teaspoon salt
1 3/4 cups bread flour
1 1/4 cups whole wheat flour
1/4 cup sugar
2 teaspoons Fleischmann’s Bread Machine Yeast
1/2 cup toasted chopped pecans or raisins
Measure all ingredients, except pecans, into bread machine pan in the order suggested by manufacturer, adding bananas with water.
Process on basic/white bread or fruit and nut cycle, adding pecans according to manufacturer’s directions; use light or medium/normal crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.
NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more.