Banana French Toast

Seriously no joke this is the best Banana French Toast recipe. It’s the one my mom and before that my grandma has made for years. It’s a classic recipe with simple delicious ingredients. Thick bread is dipped in banana custard with warm cinnamon and a little vanilla.

Perfect for brunch plates or cozy breakfast stacks with maple syrup on the side! A classic Banana French Toast recipe is one of my go-to easy breakfasts. Not only does it make for a super delicious meal but it’s cozy and keeps me satisfied for hours. Also there’s no complicated methods or ingredients needed.

And meal prep’s a cinch. If you love this recipe try our Banana Pancakes for another sweet breakfast to enjoy on Monday and Tuesday. With just a few basic ingredients probably already in the fridge and pantry you can whip up golden slices or a weekend brunch plate or even tuck leftovers into lunch boxes for a fancy and comforting dish.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• ripe bananas: Mashed into the custard to add natural sweetness and soft banana flavor.
• thick sliced brioche bread: Holds the custard well and cooks with crisp edges and a tender center.
• large eggs: Bind the custard so the bread sets softly while cooking.
• whole milk: Loosens the custard and helps the bread soak evenly without turning dry.
• ground cinnamon: Adds warm flavor that pairs naturally with banana and maple syrup.
• vanilla extract: Rounds out the custard with sweet bakery style aroma.
• brown sugar: Boosts caramel notes and helps the slices brown in the skillet.
• fine salt: Balances the sweetness and makes the banana flavor taste brighter.
• unsalted butter: Greases the skillet and gives the bread crisp golden edges.
• maple syrup: Finishes the plated toast with glossy sweetness.
• sliced banana: Adds fresh banana pieces on top for a soft garnish and extra flavor.

Tools You’ll Need

• Mixing bowl: Holds the banana custard while the eggs milk and mashed banana combine smoothly.
• Fork or masher: Breaks down the ripe bananas while leaving small soft pieces for texture.
• Shallow dish: Gives the bread enough room to soak evenly in the banana custard.
• Cast iron skillet: Browns the soaked bread and creates crisp edges with even heat.
• Spatula: Flips the soft slices gently without tearing the custard coating.
• White plate: Holds the finished single portion for serving with banana and syrup.

Instructions

Step 1: Mash the bananas into custard

The ripe bananas are mashed until soft and slightly lumpy. Eggs milk cinnamon vanilla brown sugar and salt are mixed in so the custard changes from separate ingredients into a pale speckled banana mixture.

Tip: Leave a few tiny banana lumps in the custard so the cooked toast has sweet pockets and a homemade texture.

Step 2: Soak the brioche slices

Eight brioche slices are dipped into the banana custard until the surfaces turn glossy and speckled. The bread changes from dry slices into custard coated pieces with uneven banana bits clinging to the edges.

Tip: Soak each slice just long enough to feel heavy but not soggy so the center stays soft while the edges crisp.

Step 3: Brown the first side

The soaked slices move into melted butter and begin to turn golden on the bottom. The edges start to crisp while the centers look puffed and soft with banana custard setting in irregular patches.

Tip: Cook in batches with space between slices so steam can escape and each piece gets crisp uneven golden edges.

Step 4: Flip until golden

The slices are flipped and shifted so the darker browned side faces upward. The second side cooks until the toast looks firmer with caramel colored patches and a few darker imperfect spots.

Tip: Flip once the bottom releases easily so the custard stays attached and the browned surface remains crisp.

Step 5: Plate with banana and syrup

One serving is transferred to a white plate with two slices slightly offset and partly overlapping. Fresh banana slices and maple syrup are added so the finished toast looks glossy with non uniform browning and soft uneven topping.

Tip: Add syrup right before serving so the top turns glossy while the browned edges keep a little crisp texture.

Pro Tips

• Use bread that is a little dry so it drinks in the banana custard without collapsing during cooking.
• Keep the banana slightly lumpy because tiny pieces caramelize and make each bite taste naturally sweet.
• Cook the slices in batches so they brown instead of steam and the edges stay crisp around the soft center.
• Serve right away with syrup and banana so the top looks glossy while the toast still has golden edges.

Storage Instructions

Let the cooked slices cool before storing so steam does not soften the browned edges. Place leftovers in an airtight container with parchment between layers to keep the pieces from sticking together. Refrigerate for up to 3 days then reheat in a skillet or toaster oven until the edges feel lightly crisp again. For longer storage freeze the cooked slices in a single layer first then stack them in a freezer safe bag for up to 2 months.

Frequently Asked Questions

See You in the Kitchen

This Banana French Toast is a great way to satisfy your sweet breakfast cravings without picking up the phone to call for brunch takeout.

I typically warm maple syrup at the same time I make my toast and if we want another cozy breakfast I make Banana Pancakes or prep Zucchini Oatmeal Bake so all of my morning components will be ready at the same time.

Even my kids love this one!

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