Description
A delicious twist on classic French toast using homemade banana bread topped with a rich and buttery Bananas Foster sauce, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
French Toast
- 1 loaf cooled banana bread, sliced into thick slices
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons butter for frying
Bananas Foster Sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup dark rum
- 1/4 cup banana liqueur (optional)
- 1/2 teaspoon cinnamon
- 3 ripe bananas, sliced
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Prepare Banana Bread: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in mashed bananas, sour cream, and vanilla extract. Gradually add the dry ingredients and stir until just combined. Pour batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing.
- Make French Toast Custard: In a shallow dish, whisk together eggs, whole milk, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
- Cook French Toast: Dip thick slices of cooled banana bread into the custard mixture, making sure each slice is fully coated on both sides. Melt butter in a large skillet or griddle over medium heat. Fry the soaked banana bread slices until golden brown and cooked through, about 2 to 3 minutes per side.
- Prepare Bananas Foster Sauce: In a skillet over medium heat, melt the butter. Stir in brown sugar, dark rum, banana liqueur if using, and cinnamon. Cook, stirring, until the sugar dissolves and the mixture starts to bubble. Add sliced bananas and cook for about 2 minutes until bananas are softened and coated in the glaze.
- Serve: Plate the banana bread French toast slices, generously spoon warm Bananas Foster sauce over the top, and optionally add whipped cream or vanilla ice cream before serving.
Notes
- Make the banana bread a day ahead for easier slicing.
- If avoiding alcohol, substitute rum and banana liqueur with 1/4 cup orange juice and 1 teaspoon vanilla extract.
- Use ripe bananas for the best flavor and sweetness in the banana bread and sauce.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend in the banana bread.
- Store leftover banana bread wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 25 minutes (plus banana bread cooling time)
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 480
- Sugar: 42 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg
