Banana Bread French Toast is the perfect way to use leftover banana bread. Made with a simple egg, milk, vanilla, and cinnamon batter, it cooks up golden and tender in just minutes. Top it with sliced bananas, nuts, and syrup for an easy breakfast that feels extra special.
Until recently, I had never thought to make French toast with banana bread. I mean, we love banana bread around here so whenever we have any, it disappears as fast as I can make it. But when I was testing my Fresh Milled Banana Bread recipe, I ended up with a few extra loaves (not a bad problem to have!) so this was the perfect time to try it.
Let me tell you, making French toast with banana bread is a very good idea. If you’re the kind of household that has leftover banana bread, this will be perfect for you. On the other hand, if you love banana bread as much as we do, it just might be worth making an extra loaf just for this!
Banana Bread French Toast Recipe (Fresh Milled)
French toast has always felt like a “special occasion” breakfast to me. Not an everyday kind of thing, but something you make on a relaxed Sunday morning. When you make it with thick slices of banana bread though, it’s on a whole different level! Piled high with bananas, nuts, and drizzled with syrup, it feels just a little extra, in the best possible way.
Tips for Success
- You’ll get a smoother texture if you whisk the eggs until smooth before adding the milk, but you can also just add everything at once and whisk well.
- Use thick slices of banana bread, about 3/4 to 1 inch thick, so they hold their shape when dipped.
- If your banana bread is very soft or fresh, let the slices sit out for 20 to 30 minutes before dipping. Slightly drier bread holds up better in the egg mixture.
Equipment
You can use a stovetop griddle or skillet, or an electric griddle. I have an older version of this Presto Electric Griddle and use it all the time. I can fit several slices of French toast at once, which makes the process go much more quickly!
Ingredients
Key Ingredients
Banana bread: I used my Fresh Milled Banana Bread, which worked beautifully. Although moist and tender, it’s definitely sturdier than banana bread made with all-purpose flour.
If your bread is a bit stale, even better. Mine was fresh so I set the slices on a cooling rack to dry slightly and had no trouble with them falling apart at all.
Of course, you can absolutely use regular banana bread. Just be sure to slice it thick and set the slices out to dry a bit for 20 to 30 minutes before dipping. Be gentle when dipping so the bread doesn’t fall apart. If needed, you can support the slices with a spatula.
Eggs: I used regular large eggs. Room temperature eggs are great if you think of it ahead of time. You can also set the eggs in warm water for a few minutes. Or just use them straight from the fridge – it will be fine!
Milk: I used whole milk. You can use half-and-half for a slightly richer French toast. Your favorite non-dairy milk will work just fine, too.
Vanilla & Cinnamon: I call for a half teaspoon of each, but it’s really to taste. Use as much or as little as you like.
Bananas: Perfectly ripe bananas are best here. I like that sweet spot where they’re ripe and flavorful without being too soft. Some like them a bit more green, some a bit more ripe…use what you love!
Nuts: I used walnuts but pecans would work just as well. Of course, you can skip them if you prefer to keep it nut-free.
Other Ingredients: You will also need butter for frying the slices. Ghee, oil, or non-stick spray will work as well.
Instructions
Step 1 – Whisk the eggs with milk, vanilla and cinnamon.
Step 2 – Don’t worry if the cinnamon stays a bit clumpy – that’s totally normal.
Step 3 – Dip the slices in the egg mixture, turning to coat both sides.
Step 4 – Fry on both sides until golden brown.
Step 5 – Keep slices warm in 200°F degree oven while you finish the rest. Serve with slices bananas, chopped nuts and syrup of choice.
Step 6 – Store any leftovers in refrigerator and warm in skillet or toaster oven.
Banana Bread French Toast for One
Making breakfast for one person? This is easy to scale down.
Use 1 egg, 2 to 3 tablespoons of milk, a splash of vanilla, and a sprinkle of cinnamon. Whisk well, then dip 2 thick slices of banana bread. Fry until golden and serve with your favorite toppings. This makes the perfect breakfast for a slow morning or relaxing day off.
FAQs
Can I make this with store-bought banana bread?
Absolutely. A sturdy, bakery-style loaf works best. Avoid very thin pre-sliced banana bread, as it may fall apart when dipped.
Will this work with other quick breads?
Although I have not personally tried it, I think it would work well with other sturdy quick breads like pumpkin bread, zucchini bread, or apple nut bread. Just be sure to slice them thick and let soft or freshly baked loaves sit out for at least 20 to 30 minutes before dipping. Sweeter breads may brown a little faster, so adjust the heat as needed.
Can I make Banana Bread French Toast ahead of time?
French toast is best served fresh, but you can keep slices warm in a 200°F oven while you finish cooking the rest. Leftovers can be refrigerated and reheated in the microwave, a skillet, or a toaster oven.
Other Recipes You Might Enjoy:
Fresh Milled Banana Bread French Toast
Ingredients
- 8 slices banana bread about ¾” thick
- 4 large eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1-2 tablespoons butter for frying
- 1-2 medium bananas
- ¼ chopped nuts
Instructions
- Heat an electric griddle to 300°F, or heat a stovetop griddle or skillet over medium heat.
- In a large measuring cup, whisk the eggs until smooth and no stringy bits remain. Add the milk, vanilla, and cinnamon, and whisk until well combined. Pour the mixture into a wide, shallow dish, such as a small casserole dish.
- Dip each slice of banana bread into the egg mixture one at a time. Quickly turn to coat both sides, but do not let the slices soak.
- Lightly butter the griddle, then place the coated slice onto the surface. Cook for about 3 minutes per side, or until golden brown, adjusting the heat as needed so the outside browns without burning. Repeat, buttering the griddle as needed before adding additional slices.
- Transfer cooked slices to a 200°F oven to keep warm while you finish the remaining pieces.
- Top with sliced bananas and chopped nuts. Serve with your favorite syrup.
Notes
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