30 Minutes Caramelized Banana French Toast
A delightful twist on classic French toast, this recipe features fluffy cinnamon-vanilla soaked Texas toast topped with perfectly caramelized bananas. Sweet, buttery, and easy to make, it’s the perfect breakfast treat for any day of the week.
Equipment
- 1 on-Stick Skillet
- 1 Whisk
- 1 Measuring Cups and Spoons (various sizes)
- 1 SpatulaAluminum Foil (for covering)
Ingredients
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 7-8 slices Texas toast
- A few tbsp salted butter for frying French toast
- 2 bananas sliced
- 2 tbsp salted butter for caramelizing bananas
- 1 tsp powdered sugar optional
- Maple syrup for serving
Instructions
- Prepare the Custard Mixture: In a shallow mixing bowl, crack the eggs and whisk them vigorously with the milk, vanilla extract, and ground cinnamon until the mixture is smooth and evenly blended. This flavorful custard base will soak into the bread, giving it a rich, aromatic taste and tender texture.
- Heat the Cooking Surface: Place a non-stick skillet or griddle on medium heat and add a few tablespoons of salted butter. Allow the butter to melt fully and become bubbly but be careful not to let it brown or burn, as this will affect the flavor of your French toast.
- Soak and Cook the Bread: Take a slice of Texas toast and dip it gently into the custard mixture, coating both sides thoroughly but avoiding over-soaking to prevent sogginess. Transfer the soaked bread onto the hot skillet and cook for 1 to 2 minutes on each side, until each side turns a beautiful golden brown and develops a slight crisp.
- Keep Cooked Toast Warm: Once cooked, transfer the French toast slices to a plate and loosely cover them with aluminum foil to retain heat and moisture while you cook the remaining slices. This step ensures every serving is warm and fresh when plated.
- Caramelize the Bananas: Add the remaining butter to the skillet and let it melt over medium heat. Arrange the banana slices in a single layer, avoiding any overlap, and cook them undisturbed for 1 to 2 minutes on one side until they turn golden brown. Carefully flip the slices to caramelize the other side for another 1 to 2 minutes.
- Assemble and Serve: Remove the skillet from the heat, and spoon the warm caramelized bananas evenly over the French toast slices. Optionally, sprinkle with powdered sugar for a delicate touch of sweetness and drizzle generously with maple syrup. Serve immediately for a delicious, comforting breakfast experience.
Notes
- Use day-old or slightly stale bread for the best soak and texture. Fresh bread may become soggy too quickly.
- Adjust the heat to medium-low if the bread browns too fast, ensuring it cooks through evenly without burning.
- For richer flavor, try using whole milk or half-and-half instead of regular milk.
- Don’t overcrowd the skillet when caramelizing bananas; cook them in batches if needed for even browning.
- Powdered sugar is optional but adds a lovely finishing touch without overpowering the natural sweetness.
