Tessa's Recipe Rundown
Taste: The banana topping is full of sweet 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 cooks on the stovetop 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: So delicious!
Cons: None.
Would I make this again? 100% yes!
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This Bananas Foster French Toast recipe is the most indulgent, decadent breakfast you’ll ever eat.
This French Toast makes for the perfect weekend breakfast, a fun birthday celebration, or just when you feel like indulging!
This is one of those recipes that’s so ridiculously delicious and mouth-watering that it’s almost too good to believe.
Rich, sweet, caramel-y, and oh-so heavenly, this Bananas Foster French Toast belongs on your next breakfast or brunch table.
I promise, there won’t be a crumb leftover!
How to Make Bananas Foster French Toast
Which Type of Bread is Best for French Toast?
- 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.
- Make sure the bread you use is tightly crumbed, meaning it doesn’t have large holes or super thick crusts.
- I don’t recommend using sandwich bread as it’s not sturdy or thick enough.
Tips for Mixing French Toast Batter
- Use good-quality eggs.
- Use whole milk. You could use 2% milk but you’ll lose out on some of the flavor and richness.
- Whisk really well. There should be no unincorporated pieces of egg yolk or egg white.
Tips for Cooking French Toast
- You can use a griddle, but I actually prefer a pan. I think it allows for better frying in an even layer of butter and oil.
- We’re frying in a combination of butter and oil to get the best texture and flavor. The oil helps to seal and crisp the outside of the bread so the inside stays nice and custardy, while the butter adds flavor.
- As you get ready to cook, get your bread soaking in the custard mixture as close to the pan as possible, to avoid drips.
- Let any excess drip off each slice before you carefully place it into the hot pan.
- Fry for about 2 to 3 minutes per side, for perfectly crisp edges.
- My favorite tool for flipping and removing 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 Topping Tips
- 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 desired. It’d certainly be appropriate for a celebratory brunch!
Keeping Bananas Foster French Toast 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 stovetop. This little trick means everything comes to the table warm and ready to eat without hassle.
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Ingredients
French Toast:
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla
- Pinch fine sea 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
Instructions
Make the French Toast:
- Preheat oven to 250°F.
- In a large shallow bowl or dish, whisk together eggs, milk, vanilla, 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. Add banana slices to the 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.
This French toast was so good! I followed the recipe exactly except I added a few extra spoonfuls of brown sugar to the sauce. I made it for my family and it was gone in seconds! Will definitely be making this again.
great breakfast idea
Fun tropical twist:
Add pineapple to banana topping & use Malibu rum instead of rum.
You have vanilla in the ingredients but nowhere in the making of the toast. I assume to just add it to the egg mixture?
Hi Candace! Thanks so much for pointing that out! I’ll fix it and add it to the directions now 🙂 Enjoy!
Have made this a few times now. My husband says it’s the best French toast ever, and I agree.
Definitely add (dark) rum, otherwise it’s not a true “Foster”. Sometimes if it’s more of a brunch and I’m feeling lazy (or hung over), I’ll add a another splash to the cooked sauce at the end for some extra kick. 😉
I highly recommend a little extra brown sugar, a splash of heavy cream, and a dash of cinnamon!
Brioche tends to fall apart so I always use challah.
Lastly, the sauce never seems to thicken properly so I always end up adding a tablespoon or two of corn starch slurry.
5/5 for the toast, 3/5 for the sauce.
This is the best French toast I’ve ever had. Banana foster is my favorite & paired with the ultimate sweet breakfast food of French toast… heavenly! So easy to come together. Will definitely be making this again!
Hi Emma! I’m so excited you loved this recipe! Thank you for letting us know 🙂
There’s no going back to plain French toast after this. My husband and son love this dish.
Yay! So happy to hear that 🙂
I tried this recipe in my home and share it with my family and friends. And they said it’s so delicious, thank you so much for sharing your experience.
So happy to hear that it was such a hit!
First time making bananas foster. I used both Challah and Brioche bread and the brioche was way better. Also keep in mind, if you have kind of ripe bananas like me and are worried about them falling apart, I tried to make the sauce without adding the bananas. But the brown sugar and butter mixture literally would not turn into an actual sauce until I said to heck with it and added the bananas anyway (which by the way turned out to be just fine and kept their form, so don’t worry about not having firm bananas and just do it) once I added the bananas, the sauce actually started to take form, but at that point, the sauce was already burnt. I think I know what to do next time, but I really wish this recipe was written a little better.
I’m sorry you had an issue with your sauce burning! I’d lower the heat on your stove to ensure that doesn’t happen next time, which would allow you to cook the sauce longer. The biggest problem with this recipe is overripe bananas, which definitely won’t hold their shape when cooked. What type of brown sugar did you use, light or dark? How about your butter? If you use butter with a fat content higher than 82%, that may be the reason why your mixture wouldn’t combine.
This was so easy and I can’t even tell you how good! I added a little bit more cinnamon added like an 1/8th of nutmeg. I also substituted the bread with Brioche bread instead and it was delicious! Boyfriend cleaned his plate!
So happy to hear you both loved this recipe!
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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.