There’s a place nearby that makes one of my favorite brunch options EVER. It’s this banana bread French toast that is topped with a house-made spicy blueberry jam, and it’s to die for.
The first time I tasted it, I was like, “WHOA, why have I never tried this idea at home before?”
If you know me at all, you know I have a serious obsession with banana bread. It’s my favorite easy-to-make recipe in the entire world, and I could eat a slice every day for the rest of my life (if my hips would suddenly decide to never gain weight again…).
At first, I thought this type of French toast might be entirely too heavy for early morning dining, but it’s really not as over the top as you might think. It’s scrumptious, but it certainly is not as indulgent or heavy as our banana chocolate chip cake!
The thickly sliced baked treat is sweet and a little tangy, since this recipe uses the leftovers from my sourdough banana bread recipe. It has just the right balance, and you get this gorgeously moist and tasty interior that’s warmed all the way through…
Every single bite just melts in your mouth, with the occasional crunch of the walnuts dotted throughout each slice for an experience that is pure textural bliss.
Ever since I tried that dish at my favorite local brunch spot for the first time, I’d been jonesing to make it at home.
My mom made the best French toast in the world when I was growing up… but now all that has changed (please don’t tell her I said that!). Now, all I have eyes for is this fantastic recipe.
It seriously couldn’t be easier to make. All I can say is, be ready to experience banana bread in a whole new way.
A small and shallow baking dish (I use an 8-by-8-inch cake pan) is going to be your best friend here, to whisk together the eggs, milk, and warming spices. It’s much easier to use a pan like this versus a bowl, so each slice has enough space to soak up the egg mixture when you dredge it.
Get out your bread knife and carefully create nice and thick slices of that homemade goodness. I like to make mine about an inch thick, because you want to really taste that banana flavor in every bite.
After that, you simply dredge and cook the slices up in a large skillet until they are golden brown.
I love to serve the warm slices with sliced fresh fruit, homemade whipped cream, and some maple syrup. But don’t be afraid to try fresh berries, powdered sugar, or homemade jam instead. Just go with whatever strikes your fancy.
Sourdough banana bread French toast is exactly what it sounds like. It’s the most tasty breakfast, made from any leftover banana bread you have on hand.
- 2 large eggs
- 1/4 cup raw goat’s milk (or whatever milk you prefer)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1–2 teaspoons coconut oil
- 4 slices sourdough banana nut bread
- In a small, shallow baking pan, whisk together eggs, milk, vanilla, cinnamon, nutmeg, and cardamom until combined.
- Heat coconut oil in a large skillet over medium heat.
- Dip bread in the egg mixture one slice at a time, covering both sides.
- Place each slice into the skillet, and cook in batches of two at a time until the bread is golden on both sides, flipping halfway through. This will take about 2-3 minutes per side.
- Repeat with the remaining bread.
- Top as desired with fresh fruit and maple syrup, and serve immediately.
- Category: French Toast
- Method: Stovetop
- Cuisine: Breakfast
Keywords: French toast, banana bread, sourdough
Cooking By the Numbers…
Step 1 – Slice Bread and Measure Ingredients
Slice 4 pieces of sourdough banana nut bread, each about 1 inch thick. You could use another kind of banana bread for this recipe, but I love the sweet tanginess of this version, and it’s a great way to use up any extra sourdough starter that you may have on hand.
Measure out all of the remaining ingredients as listed on the ingredients list. Goat’s milk has more potassium and calcium than regular cow’s milk, and I used it because that’s what I had in the fridge. But feel free to use whatever type you like!
Step 2 – Make Dredging Liquid
Step 3 – Dredge Slices
In a large skillet over medium heat, melt the coconut oil.
Dip each slice into the egg mixture, and cover both sides.
Step 4 – Cook
Add two slices to the hot skillet and cook in batches, until the slices are golden brown on both sides. Flip halfway through, cooking for about 2 to 3 minutes per side.
Repeat with the remaining bread. Top as desired, and serve immediately.
To make this recipe for a crowd, double it as needed.
I like to provide a selection of whipped cream, butter, fresh berries, sliced bananas, and pure maple syrup for my brunch guests. Take a look at what’s in season at this time of year, and choose your favorites to make this recipe your own!
Want to Enjoy French Toast Made Ahead of Time?
If you want to make this French toast ahead of time, you can totally cook it and then freeze it.
Simply cook it on the stove according to the instructions described above, and allow it to cool completely on a wire rack. Then place a sheet of wax paper between each slice.
Finally, wrap the stack up tightly in aluminum foil, and place the package inside a heavy-duty freezer bag. You can freeze these for up to 1 month, and reheating is simple.
To reheat, place the French toast slices in a single layer on a baking sheet and cover them with foil. Bake for 8 to 10 minutes at 375˚F. This is the best way to eat French toast in the middle of the week without any real cooking required!
Still hungry? Try these breakfast recipes from Foodal next:
- Strawberry Mascarpone Stuffed French Toast
- Crispy Homestyle Waffles with Cinnamon-Brown Sugar Butter
- Yogurt Overnight Pancakes
What’s your favorite way to top French toast? Tell us in the comments below. And once you try the recipe, be sure to come back and rate it to let other readers know how much you enjoyed it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on February 22, 2013. Last updated: December 2, 2020 at 14:28 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.