Bananas Foster French Toast

This Bananas Foster French Toast is a decadent simple French toast that is smothered in warm caramelized bananas.

On a cozy weekend morning, you can often find me in the kitchen, creating some form of special breakfast for us to enjoy. My daughter, nearby watching cartoons and patiently waiting on me. My most often go-to breakfasts to make are my sourdough pancakes or this wonderful puff pancake that is one of the simplest of things to make. Yet special enough in the presentation to make its way onto our weekend breakfast table.

One giant misconception about food is that it has to be complicated to be special or significant. When in fact, one could make the argument the exact opposite is true. Today’s Bananas Foster French Toast proves this theory singlehandedly as the simple flavors and fresh ingredients make this decadent French toast all that it is. A decadent, satisfying breakfast treat that carries with it a wow factor that is hard to beat.

I like to use leftover homemade bread like this sourdough artisan loaf however, any store-bought loaf will do.

Bananas Foster French Toast Is

• Simple to make
• Decadent, and beautiful in presentation
• Made with whole food ingredients
• A complete crowd pleaser, kids love it!
• A great way to use leftover homemade bread

Ingredients

Bananas- Because you can’t have bananas foster without them. Use fresh, bright yellow, still firm bananas for this. Bananas that have begun to brown will not hold up well in the pan and don’t have the texture needed for this recipe.

Brown Sugar- You can use either light brown sugar or dark for this recipe.

Eggs– I use large eggs for this recipe. If you have medium eggs add an extra one to make sure there is enough batter.

Bread- I like to use sliced buttermilk bread or a French bread loaf for this recipe. French toast is also a great way to use up homemade sourdough bread loaves.

Vanilla Extract- Use a good quality vanilla extract either store bought or homemade.

Cinnamon- Adds warmth and flavor to the French toast.

Nutmeg- I love to add a touch of nutmeg to the batter for added flavor. You can use pre-ground or fresh. Both are wonderful additions that pair beautifully with the cinnamon.

Milk- For batters, I opt to use whole milk or at the very least, 2% milk that way the batter is creamy in consistency. You can use half and half as well.

Butter- I tend to use either salted or unsalted butter for this as the salt in the butter is a nice balance with the sweetness in the dish. The most important thing is that you use real butter not margarine. What

You Will Need To Make It

For the French Toast

8 slices of bread (sliced buttermilk or leftover homemade work great!)

3 large eggs

1 cup of milk

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup of cup butter (to cook)

1 tsp vanilla extract

For the Foster Topping

1/4 cup of butter

1/4 cup brown sugar

3 firm yellow bananas

Directions

Begin by making the French toast batter by whisking together the milk, eggs, cinnamon, and nutmeg. Heat a heavy-bottomed pan or skillet with a tbsp of butter. Dip the slices of bread into the batter, allowing it to soak for a few seconds.

Be sure to not add to the pan until the pan is properly heated and the butter is melted.

Cook each side of the French toast until golden brown. Continue adding 1 tbsp of butter to the skillet between each batch of French toast.

Place the French toast onto a platter and set aside. Slice the bananas into thick slices and have them ready to add to the pan.

Wipe the pan out if needed and add 1/4 cup of butter for the Foster topping. Sprinkle 1/4 cup of brown sugar into the pan and mix it into the butter. As you stir, the sauce will form quickly.

Add the bananas to the skillet and only allow them to cook for just a couple of seconds. Remove from the heat and stir them to make sure they are covered in the sauce.

Pour the bananas and sauce over the French toast. Serve immediately.

Cooking Notes

• Use bright yellow bananas free from spots or browning.
• Make sure the pan is heated and the butter is melted before adding the slices of French toast to the skillet.
• Do not overcrowd the pan with bread slices. Instead cook them in batches, adding another tbsp of butter in between batches. The butter will add flavor to the French toast as it cooks and keep your pan from sticking.
• This recipe works great for sliced buttermilk bread, a French bread loaf, or leftover homemade sourdough bread.
• If slicing bread from a large sourdough boule, it is a good idea to cut the slices in half for dipping and fitting into the skillet.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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