Owner and founder Alicia Hinze stopped by KARE 11 Saturday to talk about some recent seasonal additions to the eatery’s menu.
MINNEAPOLIS — Neighborhood favorite The Buttered Tin is focusing on fresh, seasonal ingredients this summer with new menu items at both its St. Paul and Minneapolis locations.
Owner and founder Alicia Hinze stopped by KARE 11 Saturday to talk more about some recent additions like street corn salad, peanut chicken tacos and its Caribbean grain bowl — not to mention the return of the eatery’s famous banana fosters French toast.
The Buttered Tin also offers sweet treats from cinnamon rolls to custom cakes — available both in-store and by preorder — seven days a week.
For more information about menu items and restaurant items, visit The Buttered Tin’s website.
Bananas Foster French Toast
3 eggs
1 cup half and half
2 tbsp sugar
¼ tsp vanilla
¼ tbsp cinnamon
Pinch of salt
4 slices of bread, preferably one day old
½ cup salted butter
½ cup light brown sugar
1 tsp cinnamon
¼ tsp ground nutmeg
3 bananas – ripe but not mushy
Batter – mix eggs, half and half, sugar, vanilla, cinnamon and salt and whisk
Soak bread in batter for 30 seconds on each side
Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked bread in a single layer and cook for about 2 minutes on each side, until golden.
In a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.
Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft and golden.
Serve the French toast with the bananas and spoon the extra sauce over the top. Enjoy!
Dining and Cooking