Banana Bread French Toast

Banana Bread French Toast

2 Reviews
From:, January 2017

Take banana bread to the next level when you soak it in a classic French toast batter and fry it for an impressive (but oh so easy!) breakfast or brunch. Top with chopped walnuts, sliced bananas and maple syrup for extra decadence.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 large eggs
  • ¾ cup low-fat milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 8 slices banana bread, about 1 inch thick
  • 2 tablespoons butter, divided
  • Toasted chopped walnuts, sliced banana and pure maple syrup for topping


  • Prep

  • Ready In

  1. Whisk eggs, milk, vanilla and cinnamon in a 4-cup measuring cup or mixing bowl.
  2. Arrange 4 slices of banana bread in a 9-by-13-inch baking dish. Pour half of the egg mixture over the bread. Let soak for 1 minute, then turn the slices over and soak for 1 minute more.
  3. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the slices and cook until golden, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining banana bread, egg mixture and butter.
  4. To serve, top with walnuts, sliced banana and maple syrup, if desired.

Nutrition information

  • Serving size: 1 slice each
  • Per serving: 294 calories; 11 g fat(6 g sat); 3 g fiber; 41 g carbohydrates; 9 g protein; 25 mcg folate; 152 mg cholesterol; 21 g sugars; 15 g added sugars; 498 IU vitamin A; 3 mg vitamin C; 103 mg calcium; 4 mg iron; 311 mg sodium; 250 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ fruit, ½ medium-fat protein

Reviews 2

October 23, 2017
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By: Michelle Edelbaum, Digital Dir
I made this with day-old banana bread (shocking there was any left) and it was so crispy and amazing. I even like to use a little salted butter for contrast with the sweetness. It is so good!!
June 26, 2017
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By: Sharmin Sampat
Had them for breakfast and I am hooked!
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