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With buttery brioche and a cinnamon-scented banana custard, this banana French toast recipe is a breakfast favorite. It’s a classic French toast recipe with a bit of a twist!
This banana French toast is not completely traditional because, as you’ve probably guessed by the name, it’s made with bananas (surprise!). We’re not using slices of banana on top for garnish, but mashed/blended banana in the custard itself.
It’s not a French toast casserole or an overnight recipe. Nope, we’re making griddled French toast, cooked right on the stovetop to get breakfast (or breakfast for dinner) on the table fast.
Reader Review
“I’m always on the hunt for ways to use up brown bananas, and this is the perfect thing! I love the banana flavour together with brioche, too. It’s perfection!”
Katie
Need a baked French toast to feed a crowd? Try our overnight brioche French toast.
PRO TIPS/RECIPE NOTES
- Measure the bananas, rather than simply using 4 bananas and assuming it’s the right amount. Mash the bananas, then measure; you can freeze any extra for smoothies. If you use too much, it will throw off the proportions of the custard.
- Don’t let the bread soak too long, or it will begin falling apart. Be careful when transferring bread from the pan to the skillet, too.
- If you’d like, you can use stale bread or toast the bread in a 325ºF oven before starting the recipe. It’s not necessary, but stale bread does soak up the custard a bit more.
Banana Custard French Toast
Ingredients
- 2 cups bananas, mashed {~4 medium bananas}
- 4 eggs {room temperature}
- 3/4 cup whole milk
- 3/4 cup half-and-half
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1/8 tsp nutmeg
- 1 tsp ground cinnamon
- 12 slices brioche bread
- 5 tbsp butter, divided {salted or unsalted is fine}
Instructions
- In a medium mixing bowl, mash bananas with a fork or potato masher.2 cups bananas, mashed
- Add eggs, milk, half-and-half, both sugars, vanilla extract, nutmeg, and cinnamon to the mashed bananas. Whisk well or blend using an immersion blender.4 eggs, 3/4 cup whole milk, 3/4 cup half-and-half, 2 tbsp white sugar, 1 tbsp brown sugar, 1 tsp vanilla extract, 1/8 tsp nutmeg, 1 tsp ground cinnamon
- Pour the egg mixture into a large baking dish or cake pan.
- Add as many slices of bread as you can fit into the pan. Using a fork, gently press the bread down into the egg mixture and allow it to sit for 3-5 minutes.12 slices brioche bread
- Flip the bread over and gently press the other side of the bread down into the egg mixture. Allow it to sit for 2-3 minutes.
- While the bread is soaking, preheat a heavy skillet over medium-low heat.
- Add half of the butter to the skillet and allow it to melt.5 tbsp butter, divided
- Place 1-2 slices of bread into the skillet and cook until one side is golden brown. Flip, and cook until the other side is golden brown.
- Repeat with the rest of the bread, melting the rest of the butter in the pan as needed.
Notes
- Measure the bananas, rather than simply using 4 bananas and assuming it’s the right amount. Mash the bananas, then measure; you can freeze any extra for smoothies. If you use too much, it will throw off the proportions of the custard.
- If the bread soaks longer than the time recommended, be careful when transferring bread from the pan to the skillet. It can become very soft and hard to move.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really excellent, especially since I, too, always am trying to figure out how to use up bananas! Good idea to incorporate the bananas into the dipping sauce! Will give it a try for sure!!
Yes! So nice to have additional recipes to use up bananas that are about to cross over the rainbow produce bridge.
I’m always on the hunt for ways to use up brown bananas, and this is the perfect thing! I love the banana flavour together with brioche, too. It’s perfection!
Ripe bananas for the win!