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Bananas Foster French Toast

Yield: Serves 2-3

Prep Time: 15 minutes

Cook: 15 minutes

Tessa Arias

Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!


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Best breakfast recipe ever! Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!

This is one of those recipes that’s so ridiculously indulgent and mouth-watering that it’s almost too good to believe.

Best breakfast recipe ever! Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!

I recently encountered someone who haaaates bananas with a passion. I had actually never met anyone like that before but it seems like since then I keep hearing about this banana hatred. Who knew? It’s shocking to me because bananas are so unassuming! I have to admit that I don’t much like to eat a banana straight up without a little bit of crunch somewhere. They’re so soft that I seriously feel like I’m a baby eating baby food when I eat a banana. Is that weird?

Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!

So anyways, I hope YOU like bananas! Not that you need to love them, anything doused in brown sugar and butter is bound to be fabulous.

Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!

Bananas Foster French Toast Recipe Tips

Don’t let all that I’ve written below intimidate you. This really is quite a simple recipe. I just want to always give you all the information you need to be successful in the kitchen, and to answer any questions you might have ahead of time. Plus I think it helps to really understand the details of a recipe so you can master it then really make it your own!

The Bread

The bread is clearly the base of any French Toast and should not be taken lightly!!! So that means no sad white sandwich bread here. My all-time favorite French toast bread will always be Challah bread. It’s already so rich and eggy that it really enhances the kind of light and fluffy yet custardy texture inside a thick slice of French toast. If you want a sturdier chewier texture, go for country-style bread or even Texas toast. Just make sure the bread you use is tightly crumbed, meaning it won’t have large holes or thick crusts.

The Milk & Eggs

Use good quality eggs and whole milk and whisk really well, there should be no unincorporated pieces of egg yolk or egg white. You could use 2% milk but you’ll loose out on some of the flavor and richness.

Cooking the French Toast

You can use a griddle, but I actually prefer a pan because I think it allows for better frying in an even layer of butter and oil. That’s right, I said oil. We’re frying in a combination of butter and oil to get the best texture and the best flavor. The oil helps to seal and crisp the outside of the bread so the inside stays nice and custardy.

As you get ready to cook, get your bread soaking in the custard mixture as close to the pan as possible to avoid drips that will make a gross mess. Let any excess drip off before you carefully place it into the hot pan. Fry for about 2 to 3 minutes per side. I like my French Toast pretty well fried and crisp at the edges! My favorite tool for slipping and remove the French toast is a fish spatula, it’s thin enough to slide right under and doesn’t pick up and transfer a bunch of grease because it’s slotted.

Bananas Foster

Don’t use overripe bananas, as they won’t hold their shape while they’re cooked.

Typically bananas foster calls for rum but I figured since this is a breakfast recipe that might be a little much. Feel free to add some after the sugar has dissolved in the butter, if you desire. It’d certainly be appropriate for a celebratory brunch!

Keeping Warm

Keep the finished slices of French Toast warm in a 250°F oven. Keep the topping warm over the lowest heat setting on the stove. This little trick makes easy work of having everything come to the table warm and ready to eat without hassle.

Recipe Rundown....

Taste: The banana topping is deeply sweet with caramel flavors while the french toast itself is caramelized, rich, with a lovely hint of cinnamon. When it all comes together it’s DIVINE.
Texture: The French toast is caramelized at the edges, fluffy inside and the bananas are floating in a thick sauce.
Ease: The French toast only fries on the stove-top for a few minutes before finishing off in the oven, leaving you time and space to make the banana topping.
Appearance: Absolutely, positively mouthwatering.
Pros: Perfect for a birthday breakfast, a special brunch, or just when you feel like indulging.
Cons: None.
Would I make this again? Yes.

How to make Bananas Foster French Toast

Yield: Serves 2-3

Prep Time: 15 minutes

Cook: 15 minutes

Ingredients

French Toast:

2 large eggs
1/2 cup whole milk
1 teaspoon vanilla
Pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Challah bread, cut into 6 1/2-inch slices
Unsalted butter, for frying
Vegetable oil, for frying

Bananas Foster Topping:

4 tablespoons (57 grams) unsalted butter
1/4 cup (50 grams) light brown sugar
2 firm bananas, sliced
Pinch cinnamon
Directions

Directions

Make the French Toast:

Preheat oven to 250°F.

In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.

Make the Topping:

In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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32 Responses to “Bananas Foster French Toast”

  1. #
    Caroline — September 9, 2011 at 12:48 pm

    Woah…this is crazy! Nothing like indulging in dessert for breakfast! And you're totally right…this would be a perfect birthday breakfast!

  2. #
    Curt — September 9, 2011 at 2:45 pm

    I could eat that for breakfast, lunch or supper!

  3. #
    Steffany — September 9, 2011 at 4:19 pm

    Wow, I want this like RIGHT NOW !!!

  4. #
    Kathy - Panini Happy — September 10, 2011 at 4:25 am

    Oh yum, Tessa! I can just taste those crispy caramelized edges. 🙂

    • #
      handleheat — September 10, 2011 at 5:38 pm

      Those edges are my favorite part of French Toast!! 🙂

  5. #
    Lauren @ KeepItSweet — September 10, 2011 at 10:39 am

    This looks heavenly!

  6. #
    Scott — September 10, 2011 at 12:13 pm

    Could always throw in a bit of rum extract… easily found in the baking aisle.

    • #
      handleheat — September 10, 2011 at 5:39 pm

      Good point! I don't think I've ever seen rum extract, though I guess I've never really looked.

  7. #
    Jessie — September 10, 2011 at 5:34 pm

    We just made this for breakfast… seriously the best breakfast I've ever had. Thank you!

    • #
      handleheat — September 10, 2011 at 5:39 pm

      Yay! So happy to hear that

  8. #
    Jenn — September 11, 2011 at 8:40 pm

    Oh, I am definitely making this one. I have made bananas foster biscuits before and used rum extract and it was delicious! Rum extract is also delicious in fudge!

  9. #
    shaday — September 17, 2011 at 1:56 pm

    Oh, it must be delicious. Perfect breakfast 🙂

  10. #
    Jason — September 21, 2011 at 4:15 pm

    We made this last Saturday! Absolutely incredible, thanks a bunch!

  11. #
    diana — October 2, 2011 at 7:18 pm

    Sure! Let's go for some rum! But at what point should it be added??

    • #
      handleheat — October 2, 2011 at 7:22 pm

      You can add the rum along with the butter and brown sugar 🙂

  12. #
    Michele — October 22, 2011 at 8:26 pm

    This can be eaten at anytime of the day….it is definitely sweet, but not sickening sweet. I made it last week and it left my crew asking for seconds. Obviously, this will be a keeper for me. It is DIVINE just as described…when you put it all together the flavors blend so well. If you have not made this yet – you need to!

  13. #
    Nicole — November 3, 2011 at 12:02 am

    This was SOOO good. What a great recipe it was easy and perfect! I told my friends all about how this was the best french toast I ever had.

  14. #
    Steph Cruz — January 17, 2012 at 3:53 pm

    Printing the recipe now…wish I had bananas. Looking forward to Saturday!

  15. #
    Morgan — January 22, 2012 at 4:03 pm

    best french toast i've ever had!

  16. #
    Morgan — January 22, 2012 at 4:05 pm

    best french toast i've ever had!

  17. #
    Betty — January 30, 2012 at 5:27 pm

    Good heavens! We just made this for breakfast, and what a way to start a Monday!

  18. #
    Soulsby Farm - A Very Small Farm — January 30, 2012 at 7:23 pm

    I'm making this Saturday!

  19. #
    Lily — February 18, 2012 at 1:47 pm

    The first thing that I noticed was the wonderful smell of the spices. Wow! I tried these out today for my late breakfast and I was amazed at how the flavours popped in my mouth! I could taste every single ingredient in the recipe, very, very indulging! It's been 6 years since I haven't eaten French Toast since they don't have it here in Brazil. But this recipe made me feel like I was in the U.S. again! Probably one of my favorite recipes I've ever tried out in my life.

  20. #
    Kristen — March 26, 2012 at 5:04 pm

    Found this on Pinterest and made it for breakfast this weekend. It was delicious! Thanks for sharing.

  21. #
    jessica — July 24, 2012 at 2:22 pm

    Made these for my husband. He loved it! Even my & year old kids ate it and loved it too! thank you! Will definitely make again for the family.

  22. #
    Krystyna Sudol — April 11, 2016 at 12:12 pm

    can you make this the night before and then place in a casserole dish to heat up to bring to work for a crowd the next day?

  23. #
    Liz — April 11, 2016 at 12:58 pm

    Thank you for the lovely recipe. I love French Toast and this is a nice twist on it.

  24. #
    Jeffrey — April 13, 2016 at 9:25 am

    I’ve actually been making my French Toast this way for a month or so and have fallen head over heals! Challah is definitely the best for this but I have a hard time finding it since the local grocer stopped carrying it. I would make my own but that’s a lot of work! I add a bit of honey infused Whiskey in the egg mixture and burn some off with the bananas, highly recommended!

  25. #
    Denisse | Le Petit Eats — April 14, 2016 at 12:41 pm

    HOLY MOLY these look fantastic! And I totally feel you on the banana/baby food connection lol, I usually need a little texture with them too!

    • #
      Tessa — April 15, 2016 at 11:52 am

      PHEW! Glad I’m not the only one 😉

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