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Banana Bread French Toast
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What’s better than a hot loaf of homemade banana bread? Turning that banana bread into the ultimate recipe for Banana Bread French Toast!
Get ready to experience banana bread like you’ve never experienced it before. I’m talking about one recipe, three ways. The option you choose depends entirely on how badly you want to swap your slim-fit jeans for anything with an elastic waistband. (Full-on spandex over here, please!)
Option 1: Keep it simple by baking this tried and tested recipe for basic banana bread. If you’re feeling a bit wild, stir in 1/2 cup of any of the following: pecans, walnuts, chocolate chips, peanut butter chips or sweetened coconut flakes.
Option 2: Get your streusel on by sprinkling the batter with a quick-fix crumble topping. In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar and 4 tablespoons butter (slightly softened and cut into pieces). Work the mixture together with a fork until it resembles pea-sized crumbles and sprinkle it atop the batter before baking.
Option 3: Ready to make the jump from JV to Varsity? Start with either Option 1 or Option 2, then slice, batter and fry the bread for the ultimate Banana Bread French Toast.
My pick? I’d stir in pecans, walnuts, chocolate chips, peanut butter chips and toasted coconut, crumble on the streusel topping, batter and fry the slices, and then top them with fresh fruit and a drizzle of maple syrup. Go big or go home, right?
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Banana Bread French Toast
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed well (about 1 1/2 cups)
- 1/4 cup buttermilk
- 6 large eggs, divided
- 6 Tablespoons unsalted butter, melted and cooled, plus additional for frying
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 2 teaspoons cinnamon
- Maple syrup, for serving
Preheat the oven to 350°F.
Line a 9x5-inch loaf pan with parchment paper so that it hangs over on the longer sides then grease the parchment paper with cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a separate medium bowl, whisk together the mashed bananas, buttermilk, 2 eggs, melted butter and vanilla extract until well combined.
Lightly fold the banana mixture into the dry ingredients with a rubber spatula just until combined.
Scrape the batter into the prepared loaf pan. Bake the banana bread for about 55 minutes, or until a toothpick inserted comes out clean.
Allow the banana bread to cool fully, then use the parchment paper overhangs to life it out of the pan. Slice the loaf into 1/2-inch-thick slices.
In a medium shallow pan, whisk together the remaining 4 eggs with the whole milk and cinnamon.
Heat a large non-stick pan over medium heat. Add 2 to 3 tablespoons of butter to the pan.
Dip one of the slices of banana bread into the egg mixture, coating it on both sides. Allow the excess liquid to drip off then add the bread to the hot pan.
Cook the French toast for about 3 minutes per side, then repeat the coating and frying process (adding more butter to the pan as needed) with the remaining slices of bread.
Top the French toast with maple syrup and serve.
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Banana bread recipe adapted from Cook's Illustrated.
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