Traditional recipes

Banana French toast recipe

Banana French toast recipe

  • Recipes
  • Dish type
  • Bread
  • Leftover bread

A slight adaptation of the classic. Serves two.


Essex, England, UK

2 people made this

IngredientsServes: 2

  • 2 bananas
  • 2 eggs
  • 75ml milk
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 knob butter
  • 4 slices white bread
  • 1 teaspoon icing sugar

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Mash the bananas with a fork then add the eggs, milk, nutmeg, 1/2 teaspoon of the cinnamon, and salt and whisk until combined into a runny consistency; try to get rid of as many lumps as possible
  2. Put a large frying pan on a medium heat. Place the knob of butter in the pan. Dip a slice of bread in the banana mixture and allow the bread to absorb it for about 10 seconds on each side, then transfer the slice to the pan. Cook each slice on a medium heat for about 3 to 4 minutes on each side or until golden brown. Repeat for the other slices.
  3. Combine the remaining teaspoon of cinnamon with the icing sugar and stir. Sprinkle over the French toast before serving.

Cook's notes

At a squeeze my pan fits three slices of bread at a time, so if making more, preheat the oven to 100 degrees C, and when french toast is cooked leave in the oven to keep warm.
You can use cream instead of milk to give a richer flavour.
Syrup works well as a topping.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is very good. Make sure the heat is on medium or even medium-low, as it tends to burn easily. I made a half portion yet it still made enough for 5 slices of gluten free sandwich bread. Thank you for the recipe.-25 Mar 2016


Recipe Summary

  • 8 eggs
  • 1 ¾ cups milk
  • ⅓ cup brown sugar
  • ¼ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 12 slices wheat bread, cubed
  • 2 bananas, sliced

Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.

Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated pour into prepared baking dish.

Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.


  • 2 eggs
  • ½ cup fat-free milk
  • ½ teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • 4 (1 inch thick) slices French bread
  • ⅔ cup thinly sliced banana
  • 1 (16 ounce) package Sifted powdered sugar or maple syrup

Preheat oven to 500 degrees F. Line a baking sheet with foil lightly coat the foil with cooking spray. Combine eggs, milk, vanilla, and cinnamon in a shallow bowl. Beat with a wire whisk or rotary beater until well mixed. Set aside.

Using a knife, cut a pocket in each bread slice, cutting horizontally from the top crust almost to, but not through, the bottom crust. Fill the bread pockets with banana.

Dip the bread slices into the egg mixture, coating both sides of each slice. Place on the prepared baking sheet. Bake for 10 to 12 minutes or until golden, turning once. If desired, sprinkle with powdered sugar or serve with syrup.


Ingredients

For The French Toast

  • 1 ripe banana
  • 250ml unsweetened almond milk
  • ½ tsp vanilla extract
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1½ tsp plain flour
  • pinch of sea salt
  • 1 tsp maple syrup
  • 4 slices wholemeal bread

For The Berry Syrup

To Serve

  • 1 small, ripe banana
  • 4 tbsp plant-based yoghurt
  • 10-12 fresh berries
  • 1 tbsp flaked coconut

  • 1 ripe banana, peeled
  • 2 teaspoons frozen orange-juice concentrate
  • 4 slices cinnamon-raisin bread
  • 2 large egg whites
  • ¼ cup nonfat milk
  • ¼ cup nonfat or low-fat plain yogurt
  • 1 1/2 tablespoons maple syrup, or honey
  • 1 teaspoon butter, divided

Mash banana coarsely with a fork in a small, shallow bowl. Stir in orange-juice concentrate. Spread the banana mixture over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.

Whisk together egg whites and milk in a shallow dish add the sandwiches and soak for about 20 seconds. Turn the sandwiches over and soak for 20 seconds longer. Transfer the sandwiches to a plate.

Stir together yogurt and maple syrup (or honey) in a small bowl. Set aside.

Melt 1/2 teaspoon butter in a nonstick skillet over low heat. Tilt the pan to swirl the butter around the skillet. Place the sandwiches in the pan using a metal spatula, and cook until the underside is browned, 5 to 7 minutes. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned, 5 to 7 minutes longer. Serve with the sweetened yogurt.


Ingredients of Banana French Toast

  • 3 banana
  • 2 tablespoon sugar
  • 1 cup all purpose flour
  • 1 stick butter
  • 10 white bread
  • 1/2 cup milk
  • 2 teaspoon vanilla essence
  • 2 tablespoon powdered sugar

How to make Banana French Toast

Step 1

To prepare this delicious breakfast recipe, take a blender jar and blend together all purpose flour, 2 bananas, sugar, and vanilla essence to prepare a thick batter. Add in milk to this batter and stir well.

Step 2

Now, put a frying pan on medium flame and melt some butter in it. Take a bread slice, dip in the prepared batter and put in the frying pan to fry it. Let it cook from both the sides until they turn golden brown.

Step 3

Repeat the procedure to fry more breads and afterwards, place them on a kitchen towel to absorb the excess butter. Once, all the breads are done, sprinkle powdered sugar and slice the banana on the toast. Enjoy!


Recipe Summary

  • 1 cup (8 oz.) salted butter, softened
  • 2 cups firmly packed light brown sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 1/4 cups (about 13.81 oz.) all-purpose flour, plus more for dusting pans
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 table salt
  • 2 1/2 cups cups mashed bananas (about 5 medium-size ripe bananas)
  • 1 cup toasted chopped pecans
  • Vegetable shortening
  • 2 tablespoons salted butter, melted
  • 4 large eggs
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • Honey-Banana Topping

Prepare the Banana Bread: Preheat oven to 350°F. Beat 1 cup softened butter with a heavy-duty electric stand mixer at medium speed until creamy. Add 2 cups brown sugar, and beat until light and fluffy. Add 3 eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.

Stir together flour, baking powder, baking soda, 1 teaspoon cinnamon, and 3/4 teaspoon table salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in mashed bananas and toasted chopped pecans just until blended.

Grease 2 (8- x 4-inch) loaf pans with vegetable shortening, and dust with flour. Divide batter evenly between 2 prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.

Preheat oven to 350°F. Slice 1 loaf into 11 (1/2- to 3/4-inch) slices. Wrap other loaf in plastic wrap reserve for another use. Place 11 slices on a baking sheet brush each with melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Set aside.

Prepare the Custard: Whisk together 4 eggs, 1/4 cup brown sugar, 1/4 teaspoon table salt, and 1/4 teaspoon cinnamon in a large bowl until blended. Whisk in milk and cream until well blended.

Prepare the Casserole: Lightly grease an 11- x 7-inch baking dish with cooking spray. Cut 4 toasted banana bread slices in half. Place remaining 7 toasted banana bread slices, slightly overlapping, in prepared dish. Place half slices, overlapping slightly, alongside whole slices, filling dish completely.

Slowly pour custard mixture evenly over bread slices. (The baking dish will be very full.) Cover and let stand at least 1 hour or overnight to allow bread slices to absorb the custard.

Preheat oven to 350°F. Uncover casserole. Bake in preheated oven until set and lightly browned, 55 to 60 minutes.

Pour half of the Honey-Banana Topping evenly over the casserole serve with remaining topping.


Related Video

Wonderful! Here's the recipe with pictures http://kdrausin.com/blog/2011/12/27/banana-stuffed-french-toast/

It was a bit of effort to make for pretty normal french toast. I didn't make the streusel topping because it was just too much sugar. Should have done as other people suggested - grease the baking sheet. My french toast was stuck and needed to be scraped off! A decent recipe but next time I'll just make it in the pan.

Initially I was worried that the streusel topping would be too sweet, but no need to worry, came out great (used natural maple syrup). Also, since I was using what I had on hand, I didn't stuff the bsnanas in the bread. And nxt time I would only coat 1 side of toast with almonds - a bit too much otherwise. Overall delicous, quick & easy.

This was a big hit at Sunday brunch - most took 1/2 a piece it was so "big" - I only put the almonds on one side, I did add the extra egg, it baked up beautifully. Relatively easy to do, just a bunch of steps. Will definitely make this again, and again.

Flavor idea is a good one. Caramelized bananas stuffed in a pocket of bread soaked in egg batter and baked served with maple syrup. I added an extra banana when I realized the suggested amount was a bit conservative. The egg mixture was VERY generous. I thought the almonds would stick to the batter dipped bread but they do not. They have to be placed under the bread slices and sprinkled on top. The streusel was unnecessary to our tastes. The almonds was enough texture and the topping does not adhere anyway. I would make again w/ out the streusel and reduce the egg batter by 1/3.

I made this for brunch and everyone loved it. I used raisin-cinnamon bread. I also increased the banana filling as other reviewers suggested. Next time will make a couple changes - fewer eggs and less milk needed. Also, I had trouble making the pockets without tearing the bread so think I will use thinner slices, dip one side in egg mixture then in almonds and put filling between 2 slices, attach with toothpicks then bake. This way seems easier to me and the filling can be more evenly distributed. This recipe will be used over the holidays for sure!! Impressive and decadent!!

I just made this for Father's day brunch. Everyone asked for the recipe. I used sourdough bread. I liked the almond crunch which was different. I agree we needed to double the banana filliing. I added some rum and vanilla to the bananas and the eggs for an extra flavor kick. It did take awhile to make, but not difficult, and if the bananas and almonds are done ahead, not much different than regular french toast. The streusel didn't do much for me, but I think I will add some cinnamon/sugar sprinkled over top next time. Butter the baking sheet! Also because of the size of the pockets, I think 1/2 piece is enough per portion! It's filling!

This recipe was great! I loved the caramelized bananas.I used challah bread instead of egg and served the bannanas on top instead of stuffed to save time. Next time, I won't encrust both sides with almonds because it stuck to the baking sheet (or maybe I'll grease the baking sheet with cooking spray). I also served with warm maple syrup. Definitely a dish I'll make again!

A great, decadent breakfast or brunch. I agree with other reviewers, it could have used more banana filling. My only complaint is that this was pretty time consuming for breakfast prep work and my planned breakfast turned into an early brunch. But worth the wait, or so said my kids.

Made this for a brunch and thought it was DELICIOUS! Got lots of rave reviews. I doubled the banana filling and added fresh blueberries too to break up the flavor. Wonderful combination. I also dipped the Challah in the egg mixture BEFORE adding the filling- couldn't see how I could transfer it if I added the filling first. Definately spray the baking pan first. As for the dry oatmeal topping, I made it ahead of time, sprinkled it on top right before baking and drizzled melted butter on top to make it brown. Very easy and sooo good. I am not usually a fan of French Toast but loved this recipe.

I made this dish as a "Happy New Year Brunch" dish and it was DELICIOUS. Have decided to make this a new year tradition. Even our 2 year old loved.

Great brunch dish. Very filling, so don't over prepare. If my guest knew how easy this was, they surly would not have raved the way they did.

Delicious, if extremely rich (most people ate only half a slice so I had way too much.) I omitted the almonds.

This is an excellent dish for company -- easy to make once you've tried it once, and looks & tastes impressive! I've had great reviews when served. Your guests need to have a bit of a sweet tooth though!

4 forks if you love french toast, which I do. Omitted the streusel topping and no one missed it. Used challah loaves with great results.

yummy! Very filling for breakfast fare. not that that's bad.

it was fabulous. I really liked it and i love french toast i have it like every morning and i had to make it for my family of 6 and they liked it.

It was great but I fudged the recipe a bit. I always keep sliced frozen banana in the freezer for smoothies so I used those instead. Once the banana had thawed, I added this to the melted butter without the sugar and water. I also didn't put sugar in the egg mixture or make the streusel topping and I used ciabatta bread. Maybe it's not the same recipe but it was still great stuffed french toast.

Wow! What more can I say? This recipe was phenomenal. It was rich and decadent, but definitely worth the extra trips to the gym. I made my own bread for the recipe using the Golden Brioche recipe from the February 2003 issue. The little loaves were perfect for stuffing. Also, the banana stuffing portion of the recipe has become a staple in my kitchen. It is wonderful to sweeten oatmeal, for example. I will definitley make this again.

This is an awesome dish, more like a desert. I omitted the almonds, doubled the vanilla, and cooked it for a total of 32 minutes to crisp it up a bit. You should bake it on parchment paper if you want any chance of it releasing from the pan.

Yum Yum. I played around, and made a couple with small slices of milk chocolate in the middle with the bananas. To die for. No left overs!

I made this several weeks ago, and I can still taste the melt-in-your mouth flavors. My children of course, couldn't get enough! It was indeed very rich, and my husband and I barely finished our slices. I may have sliced the bread too thick, because I had to bake it much longer (about double the time suggested) before it started to firm up and feel "baked" (when the suggested baking time came and went, the bread was still quite soggy feeling. not a texture I prefer). I think next time I will lightly spray my cooking sheet with oil or use a non-stick sheet, because they stuck and were tricky to get off without shredding. I made everything exactly as written, and altough it was tricky to assemble (slicing the pocket and stuffing the bread..it wanted to fall apart with every movement), I look forward to having it again. It's a show-stopper in presentation and taste!

Every year for my birthday breakfast my mom makes me this wonderful treat (at my request) and the whole family loves it.

This was fabulous. I made it for a crowd (9 people) along with the other suggested menu items (Orange Blossom Oranges and Sausage) and it was quite a nice meal and presentation.

Very good. I made this as more of a layered, rather than constructed, dish, since I was doubling the recipe and making other dishes for a New Year's Day brunch I threw for 24 people. I used toasted chopped pecans rather than almonds, but otherwise didn't change anything. Mine was more like a bread pudding than a French toast, but is a delightful dish.


Recipe Summary

  • ¼ cup 1% low-fat milk
  • 2 large eggs, lightly beaten
  • ¾ teaspoon vanilla extract
  • ½ teaspoon sugar
  • ⅛ teaspoon salt
  • 6 (1 1/2-ounce) slices whole-grain bread
  • 4 ½ tablespoons hazelnut-chocolate spread (such as Nutella)
  • 1 cup thinly sliced banana (about 8 ounces)
  • 2 teaspoons canola oil
  • 1 ½ teaspoons powdered sugar

Combine first 5 ingredients in a shallow dish.

Spread each of 3 bread slices with 1 1/2 tablespoons hazelnut-chocolate spread arrange 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.

Heat oil in a large nonstick skillet over medium-high heat. Working with 1 sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 triangles. Sprinkle evenly with powdered sugar.