Banana Bread French Toast Recipe
Texas Toast, Banana, Maple Syrup
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Ingredients
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Breading & Custard
Bread & Toppings
Method
Breading & Custard
- 1
Mash banana and prepare custard
In a large mixing bowl, mash the ripe banana until mostly smooth (a few small lumps are fine). Add the whole milk, heavy cream, beaten eggs, vanilla extract, brown sugar, maple syrup (for custard), ground cinnamon, ground nutmeg, and a pinch of salt. Whisk thoroughly until fully combined and slightly frothy. Taste and adjust sweetness with an additional 1/2 tablespoon maple syrup or brown sugar if desired.
- 2
Soak bread
Arrange the Texas toast slices in a single layer on a baking sheet or plate. Working in batches if necessary, submerge each slice into the banana-custard mixture for 10–20 seconds per side, pressing gently so the custard soaks into the bread but does not make it soggy. Let excess drip back into the bowl before transferring to a second plate. Allow soaked slices to rest for 1–2 minutes so custard can penetrate.
Bread & Toppings
- 3
Preheat pan or griddle
Heat a large skillet or griddle over medium-low to medium heat. Add 1 tablespoon of unsalted butter and swirl to coat. Keep remaining butter nearby to add between batches.
- 4
Cook French toast
Place 2–3 soaked Texas toast slices in the hot skillet without crowding. Cook 3–4 minutes per side, or until deep golden-brown and caramelized, lowering heat if the exterior browns too quickly before the center heats through. Add more butter (about 1 tablespoon) before cooking each additional batch. Internal temperature should be hot and custard-set when pressed gently.
- 5
Prepare banana topping
While the last batch cooks, slice the remaining 2 bananas on a diagonal into 1/4-inch pieces. Optionally, warm 2 tablespoons of maple syrup in a small pan with the sliced bananas for 1–2 minutes to macerate them slightly (this brings out sweetness). If using nuts, toast chopped walnuts or pecans in a dry skillet over medium heat for 2–3 minutes until fragrant.
- 6
Plate and serve
Stack 2 slices of banana bread French toast per serving on plates. Top with a generous spoonful of sliced or warmed bananas, a drizzle of maple syrup, a dusting of powdered sugar (optional), and sprinkle toasted nuts if using. Serve immediately while hot.