Banana French Toast Recipe

caramelized bananas french toast on a white plate with maple syrup

5 from 9 votes

Decadent caramelized banana French toast is the gourmet breakfast of your dreams. Thick and rich challah bread is dipped in a cinnamon vanilla milk bath - creating a luscious custardy interior - cooked until golden brown, and topped with bananas sauteed in butter and brown sugar. It's sure to become your favorite French toast recipe!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 379kcal

Author: MaryAnne

Equipment

1 large skillet or saute pan
1 13"x9" baking dish

Ingredients

For the French toast:

1 cup milk (whole, 2%, or plant-based)
4 large eggs
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
8 (1-inch thick) slices of egg bread (like challah)
4 Tablespoons unsalted butter, divided
maple syrup, for serving

For the caramelized bananas:

2 Tablespoons unsalted butter
4 Tablespoons light brown sugar
4 Tablespoons water
3 large, ripe but firm bananas, peeled and sliced into ½-inch rounds
2 Tablespoons dark rum (optional)
½ cup toasted pecans, chopped (optional)

Instructions

Make the French toast:

In a 13x9-inch baking dish, whisk together milk, eggs, vanilla extract, cinnamon, and a pinch of salt.
Place four slices of challah bread into the baking pan in a single layer and let them soak for 1 minute. Flip bread over and let soak for an additional minute.
Place a large skillet over medium heat and melt 2 Tablespoons of butter. Add all four slices of challah bread to the pan and cook until golden, about 3 minutes. Flip the bread and cook for another 2-3 minutes. (Repeat soaking and cooking process for all 8 slices of bread.) Transfer French toast to a large plate or baking sheet and tent with foil to keep warm.

Make the caramelized bananas:

Wipe out skillet and melt 2 Tablespoons of butter over medium heat. Add sugar and water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add rum (if using) and cook for an additional minute.
Add banana slices and cook until tender, stirring occasionally, about 2 minutes. Transfer to a small bowl.
Serve French toast immediately, topped with caramelized bananas, maple syrup, and pecans (if using).

Video

Notes

Storage: Place in an airtight container in the refrigerator for up to 3 days.

How to freeze: Wrap each piece (after completely cooled) in foil and place in a plastic freezer bag. Store in the freezer for up to 3 months. To thaw, place in the fridge overnight.

How to reheat French toast: Place frozen slices (do not thaw before reheating or toast will get mushy) on a baking sheet and warm in a preheated 350 degree F. oven for 10-15 minutes.

Use thick and eggy bread. Using a rich, egg-y bread like challah (or a buttery bread like brioche), and slicing it thickly, really makes a difference between good French toast and out-of-this-world French toast!

Don't oversoak. Keep an eye on your bread while it's soaking in the custard bath, and aim for 1 minute. Soaking it for more than a minute can lead to soggy French toast.

Cook until golden brown. For perfectly cooked French toast, cook over medium heat for 3-4 minutes per side, until the outside is golden brown, the insides are cooked through, and the custard is set.

Nutrition