Banana Bread French Toast Recipe

Prepare custard

In a shallow baking dish or pie plate large enough to hold banana bread slices, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until homogenous and slightly frothy.

Soak slices

Place banana bread slices in a single layer in the custard. Let soak 20–30 seconds per side, gently pressing so custard absorbs but slices remain intact. Transfer to a wire rack while you heat the skillet (do not let them become soggy).

Cook french toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. When butter foams and subsides, add 3–4 soaked banana bread slices without crowding. Cook 2–3 minutes per side, until deep golden brown and warmed through. Add remaining 1 tablespoon butter between batches as needed. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while finishing.

Make syrup and sauté bananas

In a medium skillet over medium heat, melt 3 tablespoons butter. Add brown sugar and stir until dissolved and bubbling, about 1–2 minutes. Stir in cinnamon and a pinch of salt. Add banana slices in a single layer and cook 1–2 minutes per side until they begin to soften and caramelize.

Flambé (optional) and finish syrup

If using rum and comfortable with flambéing: remove pan from heat, add rum, return briefly to heat and carefully ignite with a long lighter; let flames subside, about 10–15 seconds. If not using alcohol, stir in 2 tablespoons rum or 2 tablespoons orange juice and cook 30 seconds. Stir in lemon juice and vanilla extract. Spoon syrup and bananas and any pan sauce into a heatproof bowl; reserve for plating.

Candy the walnuts

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, combine sugar and walnuts; cook, stirring frequently, until sugar melts and coats walnuts and becomes glossy, about 3–4 minutes. Stir in 1 teaspoon butter and a pinch of salt, continue 30 seconds, then transfer to prepared sheet, separating pieces as you go. Let cool and harden—about 10 minutes—and then roughly chop if desired.

Whip cream

Chill a medium mixing bowl (optional). Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip with a hand mixer or whisk until soft peaks form, about 2–3 minutes by mixer (longer by hand). Do not overbeat.

Assemble and serve

Place 2 slices of banana bread french toast per plate. Spoon warm Bananas Foster syrup and banana slices over the top (about 2–3 tablespoons syrup per plate). Add a dollop (2–3 tablespoons) of whipped cream on each stack, sprinkle with candied walnuts (about 2 tablespoons), and drizzle a little maple syrup if desired. Serve immediately while hot.