Bananas on French toast recipe
- Dish type
- Leftover bread
This lovely bananas on French toast dish is simple, yet ever so popular in our house on a lazy Sunday.
2 people made this
- 2 tablespoons butter
- 4 slices bread
- 2 eggs, beaten
- 2 bananas, sliced
- 3 tablespoons golden syrup
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- icing sugar, for dusting
MethodPrep:5min ›Cook:8min ›Ready in:13min
- In a frying pan over a medium heat, melt the butter. Dip both sides of the bread in the egg then place in the frying pan. Repeat. Cook the bread for 3 to 4 minutes on each side until golden brown.
- Meanwhile in a saucepan, combine the banana, golden syrup and spices. Cook and stir gently for 6 minutes until browned.
- To serve, place the bananas on top of the French toast and dust with icing sugar. Serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was delicious. I did add a bit of butter to the bananas and syrup while in the pan. Tastes like bananas foster poured over french toast - yummy!-23 Feb 2015
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Bananas Foster French Toast Recipe
TGIF! With less than 4 weeks until Easter, I’m currently working on all things BRUNCH! And you can’t think of brunch without thinking of French toast! It’s a timeless classic, and mainstay on restaurant menus around the world!
But between me and you? Nothing beats HOMEMADE French toast!
And this Bananas Foster version is one of the best things I’ve ever eaten! Just one bite transported me back to New Orleans, where I first experienced the joy of bananas foster!
The toast itself? It’s tender and buttery, yet crunchy, crispy, and almost caramelized at the edges. And the banana topping? Oh my gosh… it’s to-die-for flavorful! Between the almost caramelized bananas, crunchy pecans, and buttery RUM flavor, I may never go back to putting maple syrup on my French toast again.
- 1/2 cup fat-free milk (skim)
- 1 large egg
- 1 tablespoon light-brown sugar
- 1/4 teaspoon ground cinnamon
- Coarse salt
- 1/2 tablespoon butter
- 4 slices whole-wheat sandwich bread
- 1 banana
- 4 teaspoons pure maple syrup
In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet cook 2 minutes per side or until golden brown.
Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates top with banana and syrup. Serve.
- butter-flavored cooking spray (such as Pam®)
- ½ (12 count) package Hawaiian bread rolls (such as King's®)
- 3 eggs
- ¾ cup milk
- 1 ½ tablespoons vanilla extract
- 1 tablespoon ground cinnamon
- 2 bananas, sliced 1/8-inch thick
- ½ cup brown sugar
- ¼ cup chopped pecans
- ¼ cup butter, cut into 1/4-inch cubes
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.
- 1 1/2 cups walnut halves
- 6 large eggs
- 1 1/2 cups heavy cream, half-and-half, or milk
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 6 ripe but firm bananas, peeled and cut into 1/4-inch rounds
- 1 1/2 cups packed dark-brown sugar
- 12 slices of bread, (1/2 inch thick), such as brioche or challah, preferably day old
- 8 tablespoons (1 stick) unsalted butter
- 4 tablespoons vegetable oil
- Pure maple syrup, for serving (optional)
Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices press gently to seal the sandwiches.
Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine keep warm.
Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.
See how to Make this Brioche French Toast with Salted Caramel and Bananas Here!
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Ingredients in Banana Bread French Toast
- Banana bread –You can use homemade or store bought.
- Eggs –I used large eggs.
- Heavy cream –You can use regular milk or any percentage of cream than you have handy.
- Honey –You can use regular sugar, but I find honey much easier to dissolve into the mixture.
- Salt –Just a bit of salt will help bring out all the flavors.
- Butter –I prefer to use unsalted butter. Margarine will also work.
- Icing sugar –This is totally optional, but I love to dust some powdered sugar over my French toast once it’s all done.
- Bananas –Since these will be caramelized, even unripened bananas will work.
- Brown sugar –This will give you a nice and fast caramel versus regular sugar.
All you need is some leftover banana bread , a skillet, and an appetite! Here’s how you make French toast with banana bread (and don’t forget to get the full recipe with measurements, on the page down below):
- Lay 8 slices of banana bread on a rimmed baking sheet.
- In a bowl, whisk the milk, egg yolks, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread.
- Let the bread soak in the custard mixture for 15 minutes, and then flip the slices over to let the other side soak for another 15.
- Heat a large skillet over medium-low heat. Once hot, add a little butter to the skillet and cook 2 or 3 slices at a time for around 5 minutes on each side until they are golden brown, firm, and cooked through.
French Toast With Bananas and Walnuts
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
Spread the banana mixture over the half of the bread slices, leaving a 1/4 inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown.
To serve place the toast on plates and dust with confectioners sugar. Serve with honey, maple syrup, or jam.