Banana French Toast is a breakfast the entire family are sure to love. Soak bread in a mixture of overripe bananas, milk and eggs, then cook to golden perfection for a sweet, satisfying start to the day.
Banana French Toast takes regular French toast (eggy bread) to a new level! Whether you serve whole slices, for bigger kids and adults, or cut them into fingers for little hands, this delicious dish is perfect for everyone.
If toast and bread are family favourites, don’t miss our toast topping ideas, pizza toast, or healthier banana bread recipes.
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Reasons to Love this Recipe
- Minimal Ingredients
- A quick and easy recipe
- Customise with different spices
- Added banana goodness
Ingredients Information (and Alternative Suggestions)
- Bananas: Choose ripe for extra sweetness and a stronger banana flavor.
- Eggs: Large eggs
- Milk of choice: Whole milk is great for added fat in little ones' diets and creamier texture.
- Bread: Use any variety you like, but for best results, go with thickly cut slightly stale bread.
- Vanilla Extract: Optional, for added flavor.
- Cinnamon: Adds warmth; try cardamom for a different twist.
- Butter/Oil/Coconut Oil: For frying
See recipe card for quantities.
Step by Step Instructions (with Images)
- Mash the banana in a shallow dish, until smooth.
- Add the milk, eggs, cinnamon, and vanilla extract to the dish, and mix until combined. A few banana lumps are fine but if you want a super smooth mixture, blend in a blender or use a stick blender.
- Dip bread slices into the egg mixture, I generally count 5 seconds per side. For finger-friendly pieces, cut thick slices of bread, remove the crusts if desired, and cut into thick fingers (about two fingers wide).
- Heat a skillet or frying pan over medium-low to medium heat, and melt a small amount of butter. Once the butter is bubbly, add the soaked bread and cook for 2-3 minutes on each side until golden brown.
Top tips
- Use Dry or Stale Bread: To avoid sogginess, start with dry or slightly stale bread. If using fresh bread, toast it on the lightest setting—just enough to remove moisture without browning.
- Use the Right Thickness: Thick slices work best. Thin slices will be too flimsy.
- Mix Banana-Egg Mixture Thoroughly: Ensure the banana and egg mixture is well combined to avoid egg white pieces.
- Limit Soaking Time: Quickly dip the bread (about 5 seconds per side) to prevent sogginess. Adjust soaking time based on bread thickness and staleness.
- Adjust the Heat: Cook over medium heat. If the toast browns too quickly, lower the heat. Aim for a light brown exterior with a soft center. Cooking too fast can result in a burnt exterior with a raw centre while cooking too slowly can dry out the bread.
- Add Extra Flavor & Nutrition: For added healthy fats, protein, and a nutty flavor try mixingin a little bit of peanut butter or nut butter of choice.
Storage & Reheating
For the best texture and flavour, banana French toast is best enjoyed fresh. However, if you have leftovers, you can store them for later:
- Refrigeration: Let the French toast cool completely, then transfer to an airtight container and refrigerate for up to 2 days. Stack slices with a piece of parchment paper in between.
- Freezing: Cool completely. Wrap each slice in plastic wrap and place in a freezer-safe bag or container. Alternatively, freeze slices on a sheet pan first, then transfer to an airtight container. Freeze for up to 2 months.
- Reheating Instructions
Oven: Preheat to 150°C/300°F. Place slices on an oven-safe wire rack over a sheet pan and heat until warm. Time will vary based on thickness.
Air Fryer or Toaster Oven: Great options for reheating the banana French toast. Adjust time as needed based on thickness.
Microwave: Can be used but may make the toast soggy.
Recipe FAQs
Yes, banana French toast can be served to babies from 6 months plus, provided they have transitioned from purees or are following a baby-led weaning approach. However, keep in mind these considerations;
Allergies: This recipe includes wheat, dairy, and eggs—common allergens. Introduce each ingredient separately first and monitor for any allergic reactions.
Choking Hazards: Bread can be a choking risk for babies and young children. Cut the French toast into age-appropriate pieces and offer smaller amounts if your baby tends to overstuff their mouth. Banana French toast can be moist and soft and can get very sticky which can lead to gagging.
Fine Motor Skills: Offer thick fingers of French toast from around 6 months. By about 9 months, when your baby’s pincer grip is developing, you can switch to smaller squares or shapes.
Sweet Toppings: Avoid syrups and honey (not suitable for children under 1). Instead, serve as is or opt for healthier and more nutritious toppings.
Always create a safe eating environment and keep a close eye on your baby during meals.
For guidance only—each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalized advice.
Sliced Bananas: Fresh or pan-fried cinnamon banana slices for extra banana flavor.
Fresh Fruit: For a colorful and nutritious addition.
Greek Yogurt: Adds extra protein and nutrition.
Peanut Butter: For extra fat and protein.
Cream Cheese & Chia Jam: Provides a creamy, fruity touch.
Berry Compote or apple sauce: Great for dipping in!
Maple Syrup or Honey: Drizzle for sweetness (honey not for under 1s).
The healthiness depends on your choices of bread and toppings. It can range from indulgent—like using brioche bread with plenty of syrup—to healthier options by selecting whole-grain bread and topping with fresh fruit or natural yogurt.
Yes! Simply swap the milk for any plant-based milk such as almond milk, oat milk or coconut milk. Be sure to use dairy-free bread as well.
More Easy Breakfast Ideas
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Banana French Toast
Equipment
- 1 Non Stick Skillet / Frying Pan
Ingredients
- 1 large banana
- 1 large eggs
- ¼ cup (60 ml) milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 4 slices bread , slightly stale (see notes)
- 1 tablespoon butter
Instructions
- In a shallow dish mash the banana until smooth. Add the eggs, milk, cinnamon and vanilla and whisk vigorously. Alternatively, you can place the ingredients in a jug and use a stick/immersion blender for a few seconds to mix the eggs and banana well.
- Pre heat a large non stick skillet / frying pan over medium heat.
- Dunk one slice of bread in the banana egg mixture, coating both sides. Remove and allow any excess mixture to drip back into the dish.
- Add butter to the pan and once melted, place the bread slice in the pan. Repeat with more slices to fill the pan but make sure the pan isn't overcrowded.
- Cook for 2-3 mins on each side until the surface is golden.
- Add remaining butter and repeat with remaing slices.
Ketty
Yes! Loved this, why have I never thought to do this before? I’m glad it made a few slices or my LO wouldn’t have got any!
Amy
The simple recipes are always the best! Thanks for taking the time to rate and comment Ketty. 🙂