Banana French Toast

It was a rainy Tuesday, the kind that makes you want to stay in your pajamas until noon. My two bananas on the counter had gone from bright yellow to a speckled, almost-black brown, past the point of anyone eating them outright. My husband eyed them and moved to toss them in the compost. “Stop!” I said, grabbing them back. “This is the best part.” Those sad, overripe bananas are the secret to the most intensely flavorful, caramel-sweet french toast you’ll ever make. It’s a kitchen rescue mission that feels like a triumph.

Quick Look

Why You’ll Love This Recipe

• It’s a genius way to reduce food waste. Those bananas you were about to throw out are the star ingredient.
• The mashed banana creates a custard that’s naturally sweet and incredibly moist.
• It tastes like Bananas Foster, but for breakfast and without the flaming pan of liquor (safer for sleepy mornings).

Grab These

• 2 very ripe bananas (the blacker, the better)
• 3 large eggs
• 1/2 cup (120ml) whole milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice (or a pinch of nutmeg)
• A pinch of salt
• 6-8 slices of bread (Brioche, Texas Toast, or even a sturdy sourdough)
• 2 tablespoons unsalted butter or coconut oil, for cooking
• For serving: maple syrup, chopped toasted pecans or walnuts, and sliced fresh bananas

Let’s Make It

First, we need to deal with those bananas. Peel them and plop them into a medium-sized, shallow bowl. Take a fork and mash them relentlessly until you have a relatively smooth, if somewhat lumpy, paste. A few small lumps are fine; they’ll melt into sweet little pockets as they cook.

Now, to the banana mash, add the eggs, milk, vanilla, cinnamon, allspice, and salt. Whisk it all together until it’s a homogenous, speckled, beige-colored custard. It won’t be perfectly smooth like a traditional custard because of the banana, and that’s perfectly okay. That’s where the flavor is.

Get your skillet or griddle preheating over a medium heat. Add your butter or coconut oil—the coconut oil adds a really lovely, tropical note that pairs wonderfully with the banana. While that melts, take a slice of bread and dip it into the banana custard. Let it soak for about 20-30 seconds per side. The bread will absorb the mixture quickly because it’s thicker. It should feel heavy and coated.

Carefully place the soaked bread into the hot pan. You should hear a gentle sizzle. Cook for about 3-4 minutes per side. Because of the natural sugars in the banana, this french toast will caramelize and get a beautiful, dark brown crust a bit faster than the regular kind. Don’t mistake this for burning! It’s just the sugar doing its glorious thing. You’re looking for a deep, mahogany brown. Repeat with the remaining bread and custard.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• Peanut Butter Swirl: Before dipping the bread, spread one side with a thin layer of creamy peanut butter. It’ll melt into a gooey, delicious surprise.
• Chocolate Chip Banana: Press a handful of mini chocolate chips onto one side of the soaked bread before placing it in the pan.
• Tropical Vibes: Use coconut milk instead of regular milk and coconut oil for frying. Top with toasted coconut and macadamia nuts.

Serving Ideas

This is decadent enough to stand on its own, but I love leaning into the banana foster theme. A drizzle of warm maple syrup is essential. Then, I scatter over some chopped, toasted pecans for crunch and a few slices of fresh banana for a bright contrast. A dollop of whipped cream or even a scoop of vanilla ice cream turns it into a legitimate dessert.

Storage & Reheating

This is best eaten fresh, as the banana can make the bread a tad denser upon reheating. If you must, store leftovers in the fridge for a day and reheat in a toaster oven to re-crisp.

My Two Cents

Don’t be shy with the color! The natural sugars in the banana mean this french toast will look darker than you’re used to. That dark, caramelized crust is where the deepest, most complex flavor is. If you pull it off when it’s just lightly golden, you’re missing out.

You Asked, I’m Answering

My custard is really lumpy. Is that a problem?
Not really. As long as the big chunks are mashed out, small lumps of banana will simply caramelize in the pan and taste wonderful. If it bothers you, you can blend the banana, milk, and eggs together in a blender for a perfectly smooth custard.

Can I use this custard for baked french toast?
Absolutely! It would be fantastic. Just prepare your baking dish with the bread slices, pour the banana custard over the top, press down to ensure it’s soaked, and let it sit in the fridge overnight. Bake at 350°F (175°C) for 45-55 minutes the next morning.