I still remember the first time I ever tried Banana Bread French Toast (or BBFT as I like to call it). I was at a local brunch festival here in Atlanta and though it was only a sample from a nearby restaurant, it blew me away!
The very next time was at one of my all-time favorite spots for breakfast/brunch and I was hooked from then on. I thought to myself “I’m going to make my own recipe one day so I can enjoy it anytime I’d like.”
It’s effortless to turn my banana bread into French toast and all it takes is 3 ingredients! Also, I made a simple and buttery banana syrup to top it off. To make this French Toast, use half a loaf of my banana bread. The recipe for it is shown below. You can use a shallow baking pan or plate to line the slices of bread before you pour the French Toast liquid over top. Use what you have!
Watch me make Banana Bread French Toast with Banana-Butter syrup here
How to cook Banana Bread French Toast
If you’ve got a griddle, that would be the best method for cooking the French Toast in my opinion. You should be able to fit all of the slices at one time onto the griddle, allowing for even cook time and what’s more, everyone can eat at the same time!! Of course, if you’ve only got a large pan, no stress here, that works just as well.
Start with a little butter on your cooking surface, wait until it’s just melted, then add your slices. Just be sure to keep an eye on the time and consider how long you’re soaking the bread for because although this is a dense bread, you wouldn’t want it to sit in the liquid for too long so it doesn’t fall apart! Cooking the bread for just a few minutes on each side allows it to crisp up while remaining moist inside.
How to serve this Banana Bread French Toast
WARM!! Serve this decadent breakfast hot off the pan (or griddle). Make your banana butter syrup simultaneously then place it atop your French Toast immediately. If you wish, you can pile on some extras like a good maple syrup but believe me, this can definitely stand on its own.
More about the Banana-Butter syrup
There’s something that’s important to note here and it’s about the bananas: the recipe calls for a ripe banana. With that being said your banana should be ripe, not overripe like the ones used in the bread nor should they be green. The bananas need to be able to hold their shape in order to cook properly and don’t forget you’ll be slicing them as well. Have you ever tried to slice an overripe banana and have it practically disintegrate upon cutting?! This can cause a mess of a syrup. The idea is to let the heat break down the fruit.
Cooking the slices in butter first helps carmelize the sugar within, creating a bit of a crust that really is very satisfying. The entire process minus the bread baking can be done in about 20 minutes from start to finish.
Enjoy this Banana Bread French Toast with Banana-Butter Syrup
My Banana Bread Recipe:Print
It’s incredibly easy to turn my banana bread into French Toast and all it takes is 3 ingredients! Also, I made a simple and buttery banana sryup to top it off.
For the French Toast
4 slices banana bread (1/2 of one loaf)
½ tsp cinnamon
1 cup almond milk (or milk of choice)
For the Banana Syrup
1 small ripe banana
½ cup water*** (approximately)
1 tbsp cane sugar
For the French Toast:
- Whisk egg and cinnamon together in a bowl.
- Slowly whisk while incorporating milk.
- In a shallow container, arrange sliced banana bread in a single layer. You can use a baking sheet for this, a large plate, or whatever you have.
- Pour liquid over slices, refrigerate for 10 minutes.
- Cook bread on medium-high heat for 5-7 minutes on each side in melted butter.
For the Banana Syrup:
- Slice the bananas.
- Use a small saucepan to melt butter on low heat. Add bananas, cooking until bananas have browned slightly.
- Add water, sugar, and vanilla extract.
- Simmer slowly on low heat for 15 minutes (uncovered) until bananas have decreased in size, and liquid has thickened in consistency.
- Use to top on banana bread french toast, ice cream, or other dessert of your choice!
**You may need a bit more water for the syrup depending on how quickly the it evaporates.