French toast and banana bread have one thing in common: redemption. Both are results of making the most of bread and bananas past their prime. This recipe doubles down on that spirit, transforming banana bread—already a second act—into something golden, custardy, and deeply satisfying.
Thick slices are dipped in an eggy custard spiked with cinnamon and just a pinch of salt (no sugar added since the banana bread is already sweet). Unlike day-old white bread, banana bread doesn’t need a long soak—just a minute or two will do. Any more and it’ll go from tender to mushy fast.
Perfect for breakfast, brunch, or a sneaky midnight snack that proves some things really do get better the second time around.
Ingredients
Ingredients
- 3 eggs
- ½–⅓ cup milk
- 1 tsp vanilla extract
- pinch of salt
- pinch of cinnamon
- 4 slices banana bread, 1-inch thick
- unsalted butter, for cooking
For Serving
- powdered sugar
- whipped cream or plain yogurt
- maple syrup or honey
Make custard: In a wide, shallow baking dish, whisk together the eggs, milk, vanilla extract, salt, and cinnamon until smooth and fully combined.
Soak banana bread: Place banana bread slices into the custard in a single layer. Let soak for 1 minute on the first side, then gently flip and soak the second side for another minute. The slices should feel custardy but still hold their shape—don’t let them get too soft.
Cook French toast: Melt 1–2 tablespoons of unsalted butter in a large nonstick pan or griddle over medium heat. Working in batches if needed, add soaked banana bread slices and cook until golden brown on the bottom, about 2 minutes. Carefully flip and cook the other side until browned and warmed through, another 2 minutes. Transfer to a plate and repeat with the remaining slices, adding more butter as needed.
Serve: Divide banana bread French toast between plates. Dust with powdered sugar and top with a dollop of whipped cream or yogurt. Drizzle with maple syrup or honey, or serve it on the side. Eat while warm.
