Description
Indulge in the delightful blend of flavors with this Bananas Foster French Toast made from homemade banana bread. This recipe combines moist, cinnamon-spiced banana bread sliced thick and dipped in a rich custard, pan-fried to golden perfection, and topped with warm, caramelized bananas foster sauce. Perfect for a special breakfast or brunch, it offers a creamy, sweet, and comforting treat that will impress any palate.
Ingredients
Scale
For the Banana Bread:
- 3 ripe bananas (mashed)
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the French Toast:
- 6 slices of banana bread (cut thick)
- 3 large eggs
- ½ cup whole milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of salt
- butter or oil for cooking
For the Bananas Foster Topping:
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 2 ripe bananas (sliced)
- 2 tablespoons dark rum (optional)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Make the Banana Bread: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time and then stir in the vanilla extract followed by the mashed bananas. In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Pour the batter into a greased 9×5-inch loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool completely before slicing thickly for the French toast.
- Make the French Toast: In a shallow dish, whisk together eggs, whole milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt until well combined. Heat a skillet or griddle over medium heat and add butter or oil to coat the surface. Dip each slice of banana bread into the egg mixture, letting it soak for a few seconds on each side to absorb the custard. Place the soaked slices on the hot skillet and cook for 2 to 3 minutes per side, or until each side is golden brown and crisp. Transfer the cooked French toast to a warm plate to keep warm while preparing the topping.
- Make the Bananas Foster Topping: In a clean skillet over medium heat, melt the unsalted butter. Add the brown sugar and cinnamon, stirring constantly until the sugar has dissolved and a smooth sauce forms. Add the sliced bananas and cook for 1 to 2 minutes until they soften but maintain their shape. Carefully add the dark rum if using, allowing it to simmer for about 30 seconds to cook off the alcohol. Finally, stir in the vanilla extract and a pinch of salt to balance the sweetness. Remove from heat.
- Serve: Place the French toast slices on serving plates and generously spoon the warm bananas foster topping over each portion. Serve immediately for the best flavor and texture experience.
Notes
- Make the banana bread a day ahead for easier handling and slicing.
- Omit the rum for a kid-friendly version of the bananas foster topping.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent brunch treat.
