Okay listen.
If you happen to have leftover banana bread—maybe a slice or a whole loaf—here’s a simple, irresistible way to use it: turn it into banana bread french toast. It’s a great breakfast or brunch idea and a wonderful way to elevate day-old loaf.
The inspiration came from a TV segment where a chocolate cake was turned into french toast. I immediately thought: why not banana bread? The flavor of banana and the tender crumb of the loaf make an excellent base for custardy, golden french toast. Slightly stale bread works best because it soaks up the custard without falling apart.
I purposely baked a loaf just to convert it into french toast the next day. If you don’t want to bake, store-bought banana bread works perfectly well—fresh or from a box. If you can let it sit uncovered for a few hours or overnight, it will absorb the egg mixture better and yield a slightly firmer exterior once cooked.
Use whatever toppings you like: sliced bananas, fresh whipped cream, maple syrup, a dusting of cinnamon or graham cracker crumbs, or even a drizzle of melted chocolate for extra indulgence.
This recipe adapts easily from any banana bread recipe you prefer. Below is a whole wheat version adapted from a triple-fudge banana bread, but any loaf will do. The amounts shown make a 9×5 loaf; for the french toast you only need about half the loaf to feed two to three people, depending on appetite.
Banana Bread French Toast
Makes one 9×5 loaf; french toast uses about 1/2 loaf (roughly 6 slices)
For the banana bread
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
4 large bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
1/4 cup milk
Preheat the oven to 350°F. Grease a 9×5 loaf pan or spray with non-stick spray. In a mixing bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, whisk the egg and brown sugar until smooth, then add vanilla, mashed bananas and milk. Stir in the dry ingredients until just combined, then fold in the melted butter. Pour the batter into the prepared pan and bake 50–55 minutes, until a toothpick inserted in the center comes out clean. Cool completely—preferably overnight—before slicing for french toast.
For the french toast (using about 1/2 loaf, ~6 slices)
3 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Butter for the pan
Slice the banana bread to your preferred thickness. In a shallow bowl, whisk together the eggs, heavy cream, vanilla and cinnamon. Heat a griddle or large skillet over medium heat and add a little butter. Dip each slice of banana bread into the egg mixture, letting it soak for about 20–30 seconds per side so it’s fully coated but not falling apart. Place on the hot pan and cook until golden brown and slightly crisp, about 1.5–2 minutes per side. Serve immediately with sliced bananas, whipped cream, maple syrup and a sprinkle of graham cracker crumbs.
For a quick chocolate drizzle, melt about 2 tablespoons of chocolate chips with 1/4 teaspoon coconut oil in short bursts in the microwave, stirring until smooth, then spoon over the finished french toast.
Banana bread french toast is comfort food at its best: simple to make, deeply flavorful, and perfect for using up an extra loaf. Thank bananas for that.