Banana bread French toast will make any breakfast extra special.
When making French toast, the most important part of the recipe is the bread. So why not use an already delicious, well-seasoned, moist banana bread as the base? You don’t have to wait for a holiday or a reason to make this over-the-top brunch!
Studio 5 Food Producer Alex Daynes shares her recipe for banana bread French toast. You can use any banana bread recipe you like. Alex uses her sourdough banana bread recipe below. She then tops the French toast with homemade coconut syrup, fresh bananas, and macadamia nuts for an extra island flare.
Banana Bread French Toast
- 7-8 slices banana bread
- 1 cup whole milk
- 2 egg yolks
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 Tablespoon sugar in the raw
- In a medium bowl, whisk together the egg yolks, milk, vanilla, and cinnamon. Pour into a shallow baking dish.
- Slice the banana bread bout ¾ inch thick and lay it in the custard.
- Allow to soak for 1 minute and then flip the slices over and let the other side soak for 1 more minute. Sprinkle with a little sugar in the raw on each slice before placing it on the griddle.
- Heat a large skillet or griddle over medium heat. Once hot, add a bit of butter to the skillet and cook 2 or 3 slices of banana bread at a time for about 3 minutes per side, until golden brown, firm, and cooked through.
- Serve warm, with coconut syrup, sliced bananas, and macadamia nuts.
- 13 ounces coconut milk
- 2 Tablespoons cornstarch
- 1 cup white sugar
- 1/2 teaspoon salt
- 2 Tablespoons corn syrup
- 1 teaspoon coconut extract
- Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.
- Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
- Stir very frequently over medium heat until the liquid starts to thicken.
- Remove from heat, add the coconut extract, and stir. The syrup will continue to thicken as it cools.