Banana Walnut French Toast Recipe

Toast prep

Slice thicker breads if not already thick (about 3/4 to 1 inch). If bread is very fresh, let slices sit uncovered 10–15 minutes to dry slightly for better custard absorption.

Bananas & walnuts

Peel bananas. Reserve one banana for slicing as garnish and lightly mash the other with a fork until mostly smooth (small chunks are fine). Roughly chop walnuts if not pre-chopped; reserve about 2 tablespoons for sprinkling on finished plates.

In a medium shallow baking dish or rimmed plate, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, fine salt and granulated sugar until homogeneous and slightly frothy.

Fold the mashed banana into the custard mixture, distributing it so each soaked slice will get banana flavor. This creates a banana-speckled custard.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat.

Working two slices at a time, submerge each bread slice in the banana custard for about 10–15 seconds per side (longer if bread is very dry), pressing gently so it soaks but does not fall apart. Lift and let excess drip back into the dish.

Place soaked bread on a cutting board or sheet tray; repeat until all slices are soaked. Add remaining 1 tablespoon butter to the skillet as needed between batches.

Place soaked slices on the preheated skillet. Cook 3–4 minutes per side, or until deep golden brown and set in the center. Reduce heat slightly if custard browns too fast before cooking through.

During the last minute of cooking each side, sprinkle a generous pinch of chopped walnuts onto the hot surface of the toast so they warm and adhere, or press walnuts lightly into the surface with a spatula.

Warm the maple syrup briefly in a small saucepan or microwave for 20–30 seconds; if syrup is very thick, stir in up to 1 teaspoon water to reach desired pourability.

To plate, arrange 2 slices of French toast per serving. Top each serving with sliced banana (from reserved banana), a sprinkle of the reserved chopped walnuts, and a dusting of powdered sugar if using.

Serve immediately with warm maple syrup on the side or lightly drizzled over the toast.