Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!
Yield:
2 -3
Prep Time:15minutes
Cook:15minutes
Tessa's 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.
This is one of those recipes that’s so ridiculously indulgent and mouth-watering that it’s almost too good to believe.
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?
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 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.
4.7 from 13 votes
How to make
Bananas Foster French Toast
Yield:2-3
Prep Time:15minutes
Cook Time:15minutes
Total Time:30minutes
Bananas Foster French Toast feature a caramelized brown sugar banana topping and a rich Challah french toast. The perfect start to any morning!
Ingredients
French Toast:
2large eggs
1/2cupwhole milk
1teaspoonvanilla
Pinchsalt
1/2teaspooncinnamon
1/4teaspoonallspice
Challah bread, cut into 6 1/2-inch slices
Unsalted butter, for frying
Vegetable oil, for frying
Bananas Foster Topping:
4tablespoons(57 grams) unsalted butter
1/4cup(50 grams) light brown sugar
2firm bananas, sliced
Pinchcinnamon
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.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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!
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!
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.
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!
I have a question about the Challah Bread recipe. Is there such a thing as over proofiing? I think I may have let my dough proof too long in the first proof. I fell asleep on the first proof. I also realized it was too cold in my apartment, and I turned on my oven to warm, and sat the bowl on top of the stove. That was when it began to expand. That was at 5am, and I was very tired. I said I would take a quick nap and punch it down. well it was three hours later before I punched it down. When It baked, it wasn’t as high as yours. Even though I proofed it a second time, and again after the braid.
You need to put a hyphen between 61/2″ slices, I looked at that and said to myself 61/2″ slices what the hell. Actually should read 6-1/2″ slices, I am sure that is what you meant!!!!
Just made this for breakfast with what I had on hand. Used artesano bread and halved the ingredients since I was. only cooking for one. Still came out delicious ! Simple recipe just what you need in the morning.
I’m going to assume it is awesome and the failure was user error. I do have to admit that I never have good luck with sauces of any kind. This was no different. I only had dark brown sugar, so I thought it would substitute ok. What turned out was an unappetizing soup of melted butter and partially dissolved sugar. It also tasted really bad, but maybe that is because it started to smoke? It didn’t give a temperature, so I made the sauce on medium. I was hoping someone would have some input on my experience. I want to try this again, but with light brown sugar this time. I had never made French toast with butter and oil and my daughter loved it, so I do have that takeaway. 🙂
Made this and it was delicious! Only comment is I had to double the egg mixture because after dipping 3 slices of challah it was completely gone. Maybe I had extra absorbent challah! Also I found cooking 2 min per side was not enough. I had to do about 3.5 min per side.
Good base French toast recipe but sauce needs major edits. Butter and brown sugar does not/did not come together as a cohesive sauce on its own. If you’re seeing it not come together, try the steps below:
Added 1 tbsp more brown sugar, after melting took off heat and added a couple of splashes of heavy cream (~2-3 tbsp). Put back on low heat and Whisk vigorously and it will come together nicely as a more “caramel-y” and smooth sauce. Add bananas after it’s cooled just a touch and sauté for just 20 seconds or so in the sauce before pouring over cooked French toast. I added fleur de sel as I wanted a more “salted caramel” taste.
With these edits lovely recipe, however the French toast piece is fairly basic and the sauce needed a lot more attention so only giving this 3 stars.
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Order your Ultimate Cookie Handbook Hardcopy!
Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Order now to have the book delivered to your doorstep!
Do you want a more delicious life? Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
Woah…this is crazy! Nothing like indulging in dessert for breakfast! And you're totally right…this would be a perfect birthday breakfast!
I could eat that for breakfast, lunch or supper!
This looks so delicious! What a perfect Saturday morning brunch. Looks like I just found a use for the bananas ripening on my counter.
Wow, I want this like RIGHT NOW !!!
Oh yum, Tessa! I can just taste those crispy caramelized edges. 🙂
Those edges are my favorite part of French Toast!! 🙂
This looks heavenly!
Could always throw in a bit of rum extract… easily found in the baking aisle.
Good point! I don't think I've ever seen rum extract, though I guess I've never really looked.
We just made this for breakfast… seriously the best breakfast I've ever had. Thank you!
Yay! So happy to hear that
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!
Oh, it must be delicious. Perfect breakfast 🙂
We made this last Saturday! Absolutely incredible, thanks a bunch!
Sure! Let's go for some rum! But at what point should it be added??
You can add the rum along with the butter and brown sugar 🙂
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!
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.
Printing the recipe now…wish I had bananas. Looking forward to Saturday!
best french toast i've ever had!
best french toast i've ever had!
Good heavens! We just made this for breakfast, and what a way to start a Monday!
I'm making this Saturday!
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.
Found this on Pinterest and made it for breakfast this weekend. It was delicious! Thanks for sharing.
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.
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?
Thank you for the lovely recipe. I love French Toast and this is a nice twist on it.
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!
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!
PHEW! Glad I’m not the only one 😉
This is a great recipe. I did it this way and the traditional way both are great.
I feel I were to use rum, how much should I use?
Wow!!!! I’m in love with this french toast! I wanna reach out and grab it! This is a must try!
Omg!! I made this for Thanksgiving morning!! Love love love!! Delicious!!
I have a question about the Challah Bread recipe. Is there such a thing as over proofiing? I think I may have let my dough proof too long in the first proof. I fell asleep on the first proof. I also realized it was too cold in my apartment, and I turned on my oven to warm, and sat the bowl on top of the stove. That was when it began to expand. That was at 5am, and I was very tired. I said I would take a quick nap and punch it down. well it was three hours later before I punched it down. When It baked, it wasn’t as high as yours. Even though I proofed it a second time, and again after the braid.
My wife made it for my boy and I. For some reason the brown sugar became all clumpy in one blob. Any ?insight
You need to put a hyphen between 61/2″ slices, I looked at that and said to myself 61/2″ slices what the hell. Actually should read 6-1/2″ slices, I am sure that is what you meant!!!!
Latreasem1: What are you talking about????? This is French Toast recipe not the bread recipe, Geeeeeezzz.
This was so gooooood and Yummy, and for 2 people even better
Had this for a Sunday Supper and I added some Rum extract with the Vanilla and even more Yum and topped with whipped cream talk about indulgence lol 🙂
This is so good! I will definitely be making this again!
Can you make the banana’s ahead of time – and then re warm it? Im going camping – trying to do things ahead.
You mean the topping? Yes, definitely!
New family favorite. So decadent!
Just made this for breakfast with what I had on hand. Used artesano bread and halved the ingredients since I was. only cooking for one. Still came out delicious ! Simple recipe just what you need in the morning.
Delicious! This was perfect for a special corona virus virtual brunch!
My family absolutely LOVES this recipe. Delicious!!!
I’m going to assume it is awesome and the failure was user error. I do have to admit that I never have good luck with sauces of any kind. This was no different. I only had dark brown sugar, so I thought it would substitute ok. What turned out was an unappetizing soup of melted butter and partially dissolved sugar. It also tasted really bad, but maybe that is because it started to smoke? It didn’t give a temperature, so I made the sauce on medium. I was hoping someone would have some input on my experience. I want to try this again, but with light brown sugar this time. I had never made French toast with butter and oil and my daughter loved it, so I do have that takeaway. 🙂
Delicious! Added the rum for a decadent brunch!
Made this and it was delicious! Only comment is I had to double the egg mixture because after dipping 3 slices of challah it was completely gone. Maybe I had extra absorbent challah! Also I found cooking 2 min per side was not enough. I had to do about 3.5 min per side.
This was delicious, but my French toast deflated while in the oven. I used a casserole dish and covered it. Should I have left it uncovered?
Good base French toast recipe but sauce needs major edits. Butter and brown sugar does not/did not come together as a cohesive sauce on its own. If you’re seeing it not come together, try the steps below:
Added 1 tbsp more brown sugar, after melting took off heat and added a couple of splashes of heavy cream (~2-3 tbsp). Put back on low heat and Whisk vigorously and it will come together nicely as a more “caramel-y” and smooth sauce. Add bananas after it’s cooled just a touch and sauté for just 20 seconds or so in the sauce before pouring over cooked French toast. I added fleur de sel as I wanted a more “salted caramel” taste.
With these edits lovely recipe, however the French toast piece is fairly basic and the sauce needed a lot more attention so only giving this 3 stars.