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Simple Banana French Toast

Are we throwing banana slices on top of French toast and calling it banana French toast? Nope! We are infusing the French toast with bananas. All you need is an extra 30 seconds to create this deliciously banana-y brunch dish. 

Yes, banana French toast looks like traditional French toast and it’s even cooked the same way. But it has one difference – er, a banana – blended into the egg mixture. 

stack of banana french toast on plate with fresh fruit on top

It’s a simple recipe with just a few steps.

  1. Blend a banana with eggs and a splash of milk and vanilla.
  2. Dip your bread in the frothy mixture.
  3. Pan fry for a few minutes per side. Done! In 15 minutes.

Make this easy recipe when you want to up your French toast game with almost zero extra work. Or if you want to sneak in some extra nutrition to an otherwise decadent treat. 

What to serve with banana French toast

Pure maple syrup is always the topping of choice. Any kind of berries and banana slices are great too. And or course, crisp bacon or ham if you really want to indulge.

If you’re making a brunch for guests, consider a fresh no-bake berry crumble or a tropical fruit salad to go with your French toast.

One more option… It makes a great snack for kids. You don’t even need syrup as the banana sweetens the French toast. Make extra to freeze (you can cut them into French toast sticks), then microwave a frozen slice for a few seconds as you need.

FAQ – Good to Know

Is this a healthy recipe?

Well, it certainly isn’t diet food, any way you look at it. It’s pretty high in calories and carbs, especially when you add maple syrup and fry it in butter. Adding a banana is a perfect way to sneak in a bit of extra nutrition since bananas are a good source of fiber, potassium, folate, and antioxidants like vitamin C. Never mind – it’s a treat!

How can I make this banana French toast recipe a bit healthier?

Use whole grain bread, lower fat milk (instead of whole milk), vegetable oil instead of butter and add a 1/2 tablespoon of ground flaxseed to the egg mixture for extra omega 3. 

How can I prevent French toast from becoming soggy?

There 3 basic rules that all work to limit how much the bread is saturated before pan frying. Don’t use thinly sliced bread. Use day old bread (or dry the bread in a 350F/180C oven for 3 minutes). Don’t soak the bread in the egg-custard mixture for too long. Personally, I love French toast that is a soft, custardy and a bit soggy 🙂

Tailor to your taste

Bread

  • My favorite is challah bread French toast (as pictured). Brioche bread is excellent too – even richer. 
  • You can, of course, use almost any bread such as sourdough, French or Italian loaf, Texas toast, multigrain or even good old sandwich bread. 
  • You want to try something really decadent? Use banana bread! Here’s a banana bread French toast recipe by Eating Well. 

Dairy free version

  • replace the milk with any milk alternative or coconut milk.

Flavoring

  • We kept our banana French toast simple, but there are several flavor boosts you can add directly into the egg-milk-banana mixture.
    • Cinnamon. This is classic for French toast. Add 1/2 tsp (or more if you love cinnamon).
    • Orange zest
    • A splash of rum or other liqueur 
    • A pinch of ground cardamom or nutmeg
    • A teaspoon or two of brown sugar or confectioner/icing sugar. I don’t find you need extra sweetness if you’re using overripe bananas which are perfect for this recipe. 
  • Not a banana fan? I’d be surprised if you’re still reading, but just in case, feel free to substitute the banana for strawberries to make strawberry French toast. 

Toppings

Make Ahead

If you have the time, make extra to freeze for a quick and easy French toast breakfast.

  • Keep warm: As you are pan frying additional batches, place the cooked slices in a single layer on a pan in a low heat oven (on warm or 200F/93C). No need to cover. I usually just microwave the French toast for 40-60 seconds before serving instead.
  • Freeze slices on a baking sheet in a single layer for 30 minutes. Then toss them in an airtight container or ziploc bag.
  • Reheat frozen French toast at 350F/180C in the oven or toaster oven for about 10 minutes. Or in the microwave for a few seconds. 

Other delicious breakfast ideas to try

Or check out our full list of vegetarian brunch recipes for Mother’s Day.

How to make banana French toast

banana, bread slices, 2 eggs, milk, vanilla
Ingredients: banana, challah bread slices, 2 eggs, milk, vanilla
bowl with eggs, banana, milk, vanilla
Place eggs, banana, milk and vanilla in a bowl (big enough to dip your bread into).
blended egg banana mixture in bowl
Blend for 30 seconds with an immersion blender (pictured). Or use a blender, a food processor or blend by hand.
2 slices of french toast in pan showing uncooked side
Heat non stick pan with butter (or oil) to medium-high heat. One at a time, dip each slice of bread into the egg mixture and place in pan.
2 pieces browned French toast in pan
Pan fry 2-3 minutes per side. Repeat with remaining bread.
stack of banana French toast cut in half on plate with berries and banana slices
Serve with pure maple syrup and fresh berries or banana slices.
stack of banana French toast on plate with berries and banana slices p1
stack of banana french toast on plate with fresh fruit on top
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5 from 7 votes

Banana French Toast

Are we throwing a few banana slices on top of French toast and calling it banana French toast? Nope! We are infusing the French toast with bananas. All you need is an extra 30 seconds to create this deliciously banana-y brunch dish. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, brunch, Main Course
Cuisine: American, Vegetarian
Servings: 2
Author: Cheryl

Equipment

  • Immersion blender stick (or blender or food processor). If you don't have any of these, blend by hand.

Ingredients

  • 1 ripe banana slightly overripe is sweetest and easiest to mash by hand
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (59ml) milk (for dairy free, use milk alternative or coconut milk)
  • 5 slices bread, Note 1
  • 2 teaspoon butter or vegetable oil (or half butter, half oil)

Add-ins for flavor (optional)

  • 1/2 tsp cinnamon; 1/2 tsp orange zest; splash of rum or other liqueur; pinch of ground cardamom or nutmeg; 1-2 teaspoons brown sugar or confectioner/icing sugar (not really needed with overripe bananas)

Instructions

  • Recipe can be doubled or tripled. It will take more time to make additional batches.
  • (OPTIONAL) TO KEEP FRENCH TOAST WARM: Heat oven to Warm or 200F/93C if you want to keep your first batch warm while cooking the next batch. I use the microwave instead.
  • MAKE EGG-BANANA MIXTURE: Place eggs, milk, banana and vanilla in a large bowl – big enough to dip your bread into (adding any other optional add-ins you like). Use an immersion blender to blend until frothy, about 30 seconds. Alternatively, blend in a blender, food processor or by hand.
  • PAN FRY BANANA FRENCH TOAST: Heat large non stick skillet to medium-high heat. Melt butter or oil (1 tsp) and spread it around the surface of the pan. When bubbling, dip bread into egg-banana mixture, one piece at a time, to coat well. Place in pan. Continue with as many pieces as will fit in one pan without over crowding. Pan fry for 2-3 minutes per side or until golden brown. Transfer to oven on a pan to keep warm if desired. Skip this and warm up in the microwave for 45 seconds before serving if preferred. Repeat with remaining slices. If slices are browning too quickly, lower to medium heat. Serve with your favorite toppings.

Notes

  1. Bread options: challah bread and brioche are excellent choices, but feel free to use any other bread such as sourdough, French or Italian loaf, Texas toast, multigrain or even good old sandwich bread. Even banana bread. Stale bread is good.
  2. How to prevent soggy banana French toast: Don’t use thinly sliced bread. Use day old bread (or dry the bread in a 350F/180C oven for 3 minutes). Don’t soak the bread in the egg-custard mixture for too long. Personally, I love French toast that is a soft, custardy and a bit soggy 🙂
  3. Topping options: maple syrup, fresh berries or slices of bananas, Strawberry jam or peach marmalade (heat jam with a splash of water to turn into a sauce), Nutella, lemon curd, sweetened whipped ricotta. If you want even more banana flavor, top with caramelized bananas
  4. Make ahead: 
    • Cool and store leftovers (or premade French toast) in fridge for up to 2 days in an airtight container or ziploc bag.
    • Freeze slices on a baking sheet in a single layer for 30 minutes. Then toss them in an airtight container or ziploc bag.
    • Reheat frozen French toast at 350F/180C in the oven or toaster oven for about 10 minutes. Or in the microwave for a few seconds. 
 
Nutrition values are estimates and do not include additional add-ins or toppings. 

Nutrition

Calories: 365kcal | Carbohydrates: 50g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 475mg | Potassium: 444mg | Fiber: 4g | Sugar: 13g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 3mg
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