Description
Bananas Foster French Toast with Homemade Banana Bread is a decadent twist on classic French toast. Thick slices of rich, moist banana bread are soaked in a spiced custard, pan-fried until golden, and topped with a buttery caramelized banana sauce infused with rum and brown sugar. This indulgent breakfast or brunch dish tastes like dessert on a plate, combining the sweetness of bananas with warm spices and a luxurious caramel sauce.
Ingredients
Scale
Banana Bread
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
French Toast
- 4 thick slices of banana bread
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Butter or oil for frying
Bananas Foster Topping
- 2 ripe bananas, sliced
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons dark rum or 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Banana Bread Batter: Preheat the oven to 350°F (175°C). In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet banana mixture, stirring just until combined without overmixing.
- Bake Banana Bread: Pour the batter into a greased loaf pan and bake in the oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the banana bread cool completely before slicing into 1-inch-thick pieces.
- Make French Toast Batter: In a shallow dish, whisk together the eggs, milk, cinnamon, and vanilla extract until smooth and blended to create the custard for soaking.
- Soak Banana Bread Slices: Dip each thick slice of banana bread into the egg mixture, coating both sides thoroughly but without letting the bread get overly saturated.
- Pan-Fry French Toast: Heat butter or oil in a skillet over medium heat. Fry each soaked slice for 2–3 minutes on each side until golden brown and cooked through. Remove and keep warm.
- Prepare Bananas Foster Topping: In a clean skillet over medium heat, melt the unsalted butter. Stir in brown sugar and cinnamon, cooking until the mixture is bubbly and caramelized.
- Cook Bananas: Add the sliced bananas to the caramel sauce and cook for 1–2 minutes, gently stirring to coat the bananas and soften them slightly.
- Add Flavorings: Carefully stir in the dark rum (or rum extract), vanilla extract, and a pinch of salt. Allow the sauce to simmer for an additional minute to meld flavors.
- Assemble & Serve: Spoon the warm Bananas Foster sauce generously over the hot banana bread French toast slices. Serve immediately for the best taste and texture.
Notes
- Make the banana bread a day ahead for easier slicing and better flavor.
- Use rum extract instead of dark rum to create an alcohol-free version suitable for all ages.
- Add chopped nuts such as walnuts or pecans, or chocolate chips to the banana bread batter for extra indulgence and texture.
