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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.
Ingredients
This recipe has:
- Bananas – The riper the bananas, the sweeter your French toast will be. Ripe bananas also have a more pronounced banana flavor.
- Eggs – Let these come to room temperature.
- Whole milk
- Half-and-half*
- White sugar
- Brown sugar** – Either light or dark will work in this recipe.
- Vanilla extract
- Nutmeg – Freshly ground nutmeg is always best, but a jar of ground nutmeg is just fine too.
- Ground cinnamon
- Brioche bread – Another enriched bread, like challah or Japanese milk bread, is a great substitute for brioche.
- Butter – Salted or unsalted is fine.
*Half-and-half is a very American/North American product. If it’s not sold in your stores, you can replace it with half heavy cream and half whole milk. In Canada, it is labeled as “10% cream”.
**If you’re out of brown sugar, did you know you can make your own? Check out our tutorial on how to make brown sugar.
Use leftover ripe bananas for Brown Sugar Banana Bread and Banana Chocolate Chip Muffins.
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Use a fork or potato masher to mash the bananas in a medium mixing bowl. Whisk the eggs, milk, half-and-half, both sugars, vanilla extract, nutmeg, and cinnamon into the mashed bananas. (You can also use an immersion blender, which is what I prefer to do.)
Pour the egg mixture into a large baking dish or cake pan. Add the slices of bread to the pan; as many as will fit. Use a fork to lightly press the bread into the egg mixture. Allow it to soak for 3-5 minutes.
Flip the bread and gently press the other side into the egg mixture. Soak for another 2-3 minutes.
While the bread is soaking, preheat a heavy skillet over medium-low heat.
Melt half of the butter in the skillet. I love using cast iron here because it gives the best sear. You can also use whatever you have on hand.
Place 1-2 slices of bread into the skillet and cook until the bottoms are golden brown. Flip and cook until the other side is golden brown.
Repeat with the remaining bread, melting additional butter in the pan as needed. Pro tip: If you’re making a double batch, preheat your oven to the lowest temperature (usually about 170˚F), and put the finished French toast on a baking sheet in the oven to keep warm.
HOW TO STORE AND REHEAT
Storing Leftovers: Store leftover banana French toast in an air-tight container in the fridge for 2-3 days.
Reheating Leftovers: You can reheat the French toast in the microwave or bake it in a 350ºF oven until it’s warmed through. I also love to reheat it in my air fryer at 350˚F for 3 minutes.
Freezing Leftovers: Freeze leftovers in an airtight container or freezer bag with wax or parchment paper between the layers. Reheat from frozen or thaw in the refrigerator overnight, then reheat.
RECIPE VARIATIONS & OPTIONAL ADDINS
For double the banana flavor, make caramelized banana French toast. Cut a firm banana into slices on a bias; melt butter and brown sugar in a skillet, then cook the banana slices in this mixture. Spoon the caramelized bananas over the French toast before serving.
Want some more topping ideas? Fresh berries, candied pecans, toasted coconut, or homemade caramel sauce are also fantastic on this French toast.
Brioche is the classic choice for French toast, but you can also try sourdough, French bread, or even baguette slices. Chocolate babka for French toast is a treat too, especially with the banana custard in this recipe!
WHAT TO SERVE WITH THIS RECIPE
Spoon blackberry syrup or strawberry syrup over the finished French toast, sprinkle with homemade powdered sugar, or serve it alongside oven-baked bacon, make head scrambled eggs, and cast iron potatoes for a complete breakfast.
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.
More Breakfast Recipes You’ll Love
Banana 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.
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!