Banana Bread French Toast

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

The perfect recipe to make with day-old banana bread and take next level for breakfast.

5 from 4 votes

Slice the banana bread into ¾ to 1-inch slices. Any thicker and they take much longer to cook.
In a shallow dish, like a pie plate or 9x9 dish big enough to fit 2 banana bread slices at a time, whisk the eggs well, ensuring the egg whites and yolks have mixed. Add the milk, cinnamon, and vanilla and mix to combine.
Place the 2 slices in the liquid mixture and soak each side for 15 to 20 seconds. Let any excess liquid drip back into the dish before adding the slice on the pan.

Heat a large non-stick pan over medium heat. Grease it with oil or butter and immediately place the soaked banana bread slice on the hot surface. Cook each side for 2 to 3 minutes, flipping it over when the first side turns golden brown. Remove them to a plate and repeat with the other two slices.
Serve topped with fresh banana slices, whipped cream, and a cinnamon sprinkle.

The ratio of eggs, milk, and banana bread slices is 1 egg + 3 tablespoons of milk per banana bread slice. Most banana bread loaves can be sliced into 8 thick slices, discarding the ends. To cook a whole banana bread loaf, you’ll need to double this recipe to 4 eggs, ⅔ cup milk, 1 teaspoon cinnamon, and 1 teaspoon vanilla.
This recipe works best with day-old (or more) banana bread. Fresh banana bread must be fully cooled to room temperature.
Store-bought or homemade banana bread works for this French toast recipe.