This easy banana french toast recipe includes tender banana slices sandwiched between two slices of french toast that are covered in pecans and fried until golden brown. Add some syrup and you have the perfect breakfast or brunch treat.
When you were little, were there special dishes that someone made just for you as a special treat? Mama’s banana french toast with pecans is one of those for me. Mama used to make it to surprise me on mornings when I had a special day ahead. The tradition held throughout my life. It’s such a treat to make special things for your family. Little things like that remind them that they’re treasured and important, and the act itself brings us just as much (if not more) joy to us as it does to them.
Fortunately, this banana french toast recipe is super quick and easy to make. First, we need to make our french toast mixture by combining half and half, eggs, salt, confectioner’s sugar, and vanilla. Then we dip one slice of bread in it, cover it in banana slices, and add another dipped piece on top to make a sandwich. Cover both sides with chopped pecans and then fry the french toast sandwich until golden brown on both sides.
Serve your banana-stuffed french toast with a drizzle of maple syrup and you have a delicious breakfast or brunch treat. Told ya this is an easy recipe that’s sweet, savory, and so filling. Ready to give it a go?
- Thicker bread slices (such as challah, potato, or brioche bread)
- Half and half
- Confectioner’s sugar
- Chopped pecans
How to Make Banana French Toast
In a large shallow bowl, mix half and half, eggs, salt, confectioner’s sugar, and vanilla together well.
Dip only one side of one piece of bread into the batter.
Place the dipped slice, batter side down, on waxed paper.
Layer banana slices on top of the bread.
Dip *both* sides of the remaining piece of bread and place this on top of the bananas.
Place some chopped pecans on a saucer and lay the sandwich on top of them and press lightly with your hand to smoosh the pecans down in the bread a bit.
Flip the sandwich over and press into the pecans again to get them on the other side.
Place a tablespoon or so of oil in a skillet over medium-high heat.
Put the sandwich in the skillet and cook until lightly brown on both sides.
Oh. My. Goodness. Are you ready?
If you like, you can sprinkle more confectioner’s sugar over it before serving but I like it just like this.
Top with your favorite syrup.
And enjoy your special treat of banana french toast with pecans!
This is one of those recipes best served hot immediately. But this makes three servings, so add or subtract the amount of each ingredient depending on how many serving sizes you need.
- I definitely don’t recommend trying this with your standard white or wheat bread. You really need sturdier bread for the deliciously toasted outcome we want with this recipe.
- Use full-fat dairy (whole milk, half-and-half, or equal parts milk and heavy cream). If you have used almond or coconut milk because you prefer non-dairy, let me know how it went in the comments.
- I find it’s best when you have equal parts egg and dairy, so aim for ¼ cup of dairy for each whole egg. 4 eggs = one cup of milk.
- If you want to add a little more flavor to the french toast mixture, add 1/2 teaspoon of ground cinnamon and a pinch of ground nutmeg or ground cardamon. Another option is to use a teaspoon of pumpkin pie spice or apple pie spice.
- For a topping that’s extra crunchy, combine the chopped pecans with up to 2 cups of crushed cornflakes.
- For a more caramelized flavor, swap the confectioner’s sugar for brown sugar.
What is the most common mistake when making french toast?
Here are some common mistakes when making french toast. But follow this recipe and you shouldn’t have a problem:
- Adding too much dairy and sugar to the custard.
- Not mixing the ingredients together well.
- Not using thick slices of brioche bread or something similar.
- Frying it on a heat that’s too low or too high.
- Not soaking the bread thoroughly enough.
- Not preheating the pan.
- Only using butter (see below for more info).
Why isn’t my french toast crispy?
French toast won’t get crispy or will be too soggy if the bread is too thin or too fresh. It will also get soggy if you soak the bread for too long in the custard mixture.
Is french toast better with butter or oil?
I recommend cooking french toast in butter AND oil or just oil. A cooking oil like coconut oil has a high smoke point, but no flavor if unrefined is used. If you like the taste of coconut used the refined version and you will get a hint of coconut in your meal. But if you aren’t a fan of coconut, butter sure does have flavor but will burn even at lower temperatures. I have added these two fats together at times (such as butter and canola or vegetable oil) for a tastier outcome. You wind up with golden French toast with crispy edges and an unforgettable treat.
What is the best bread to use for french toast?
You want thick bread slices, so your best choices are brioche, challah bread (a.k.a egg bread), French bread (a.k.a a French baguette), or potato bread.
Why add milk to eggs for french toast?
The milk makes the custard and softens the bread, while the egg binds the ingredients together.
What can I use instead of syrup for french toast?
Here are several serving suggestions for your banana-stuffed french toast:
- Drizzle with honey instead of maple syrup.
- Drizzle it with a different syrup. Caramel syrup will perfectly complement the banana flavor.
- Simply dust the toast with powdered sugar or coconut flakes.
- Serve it with a dollop of whipped cream, a dollop of plain yogurt, or a scoop of vanilla ice cream.
- Serve with a side of fruit salad or fresh berries, like strawberries or blueberries.
- Enjoy it alongside a spoonful of peanut butter or your favorite nut butter.
- Add a spread of Nutella to the bread before adding the banana slices.
- Add a spread of cream cheese to resemble our stuffed french toast recipe below.
You may also like these recipes:
- 1 cup half-and-half or milk
- 4 eggs
- 1 pinch salt
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 6 thick bread slices
- 2 bananas, sliced
- 1 cup chopped pecans
- In a large shallow bowl, mix half and half, eggs, salt, confectioner's sugar, and vanilla together well.1 cup half-and-half or milk, 4 eggs, 1 pinch salt, 1/4 cup confectioner's sugar, 1 teaspoon vanilla extract
- Dip only one side of one piece of bread into the batter. Place the dipped slice, batter side down, onto waxed paper. Layer the top of that slice with bananas.6 thick bread slices, 2 bananas, sliced
- Dip a second slice of bread into the batter on *both* sides. Place on top of the banana layer, making a sandwich.
- Place pecans onto a saucer or small plate. Remove the sandwich from the waxed paper and place it on top of the pecans, pressing down lightly to help stick them into the bread. Flip the sandwich over and repeat.1 cup chopped pecans
- Heat 1 tablespoon or so of oil in a small skillet over medium-high heat. Place sandwich in skillet and cook until lightly brown on both sides. Repeat with the remaining slices to make two more servings.
- Serve with maple syrup.
This recipe appeared in my first cookbook: Southern Plate- Classic Comfort Food That Makes Everyone Feel Like Family.
This post is featured in Meal Plan Monday