Banana Bread French Toast
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Banana Bread French Toast recipe is a great breakfast for preparing ahead and it’s loaded with banana flavor! No need to wait for the weekend to enjoy French toast when you can cook up this irresistible banana breakfast in no time at all.
Recipe type: Breakfast
Cuisine: Southern
Serves: 4
  • 2 large eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 6 tablespoons brown sugar (light or dark)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter
  • 8½-inch thick slices banana bread
  • 2 large ripe bananas, sliced
  • 2 teaspoons lemon juice
  • ¼ cup walnuts, chopped (optional)
  1. Preheat oven to 250 degrees. Line a baking sheet with foil or parchment paper and place in the
  2. oven to warm.
  3. Whisk together the eggs, cream and vanilla in an 8-inch square baking pan.
  4. Whisk in 2 tablespoons of the brown sugar, cinnamon, nutmeg and salt.
  5. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
  6. While butter is melting, dip 4 slices of banana bread in the egg mixture (don't soak them); let the extra liquid drip back in the dish.
  7. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and press it in. Cook until the underside is golden brown, approx. 2 minutes.
  8. Flip and cook until golden brown on the second side, approx. 2 minutes.
  9. Put on the baking sheet in the oven to keep warm and repeat with the remaining bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar.
  10. Keep the second batch of French toast warm in the oven.
  11. Add the remaining 2 tablespoons butter (wipe skillet clean with paper towel if needed). Once the butter is melted, add the remaining 2 tablespoons brown sugar and the lemon juice and mix.
  12. Add the bananas and toss until glazed, about 1 minute.
  13. Serve the French toast topped with the bananas and chopped walnuts, if desired.
  14. Enjoy!
Recipe by Wishes and Dishes at