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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 (change as needed): 2
Author: Cheryl


  • 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)


  • 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.


  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. 
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