Bananas Foster French Toast

I’ve had the Simply Zov Cookbook: Rustic Classics with a Mediterranean Twist for the past couple of months, right here on my desk, simply because I can’t bear to retire it the bookshelf. We’ve made 3 of the recipes so far, and all 3 have become part of our regular rotation – just last night we enjoyed a Watermelon Salad with cucumbers, feta and tomatoes <– recipe!

It turns out that I actually got to meet Zov at the IACP Conference in Austin – she was sitting right next to me, attending an SEO roundtable discussion I was teaching! I asked Adam and Joanne to choose a recipe from the book to make, this Bananas Foster French Toast called out to them immediately. Enjoy! ~Jaden



Bananas Foster French Toast

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously.

To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.

Banana Sauce Ingredients

We chose a pan with a lid then melted the butter over medium heat.

Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce.

Now, just to smooth things out even more, we added a couple tablespoons of water.

Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.

Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will also need eggs, egg yolks, milk, cream, vanilla extract and more butter when cooking.

French Toast Ingredients

We soaked slices of the brioche in a custard, here is how we made it. First, add 3 whole eggs.

Then, 3 egg yolks.

Whisk both the whole eggs and yolks until smooth.

Now, add a 1/2 cup of milk and 1/4 cup of cream.

Next, one teaspoon of vanilla extract goes in.

Whisk everything together, then prepare the brioche. Slice the bread into 1/2-inch-thick slices.

Next, we found a pan large enough to fit the slices of bread. This just helped with keeping clean. Line the slices up so they are ready for the custard.

Now pour all of the custard over the slices of brioche. Allow the bread to soak up the custard, flipping the bread slices to make sure both sides of the bread are covered.

Melt a tablespoon of butter in a non-stick pan over medium heat.

Add a slice (or two, depending on pan size) of the bread. Cook for about 3 minutes or until golden brown.

Flip and cook another 3 minutes, or until golden brown and cooked through.

Since we were cooking each slice one-by-one, we kept our oven at 200 degrees F in order to keep each slice warm once cooked. This is a good trick for pancakes, too!

Now that all the bread has been cooked, we finish the sauce. Slice four bananas pretty thick so when added to the sauce they will not fall apart.

Add the bananas to the sauce from earlier. Place the pan over medium heat and cook for a few minutes.

Serve and enjoy!

So Good!!


Bananas Foster French Toast

Servings: serves 6 Prep Time: 10 minutes Cook Time: 20 minutes


Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast:
3 large whole eggs
3 large egg yolks
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) brioche or challah bread
3 tablespoons (about) unsalted butter
Whipped cream (optional)


Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast.

Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard.

Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch.

To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired.

Comments 51

  1. Kocinera

    I love the bananas in this dish! So many times I feel like my everyday french toast is missing something. Bananas sound like a fabulous addition!

  2. Bryan

    I like the recipe but I think it would be even better with pure Canadian Maple Syrup!

  3. Vicki Bensinger

    WOW, nothing like having dessert for breakfast. That’s my kind of meal. Oh my goodness this looks to die for. This I’ve got to try.

    As for the book thanks for sharing that. Sounds like one I need to add to my collection.

  4. love cooking

    This is so good. I think I can eat the whole loaf of bread myself. I think even without the banana, the bread will be delicious too. My mum used to pan fry toast bread coated with eggs,sugar and milk mixture…I love it so much.

  5. Kim Bee

    Um, I don’t even like french toast and I’ve bookmarked this to make. This looks incredible. Thanks for sharing. I would have eaten it all myself.

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  9. Jen

    I just made the bananas foster with the ‘Fluffy Pancakes’ recipe from and it was DELICIOUS. Thanks for this recipe. (Oh how I wish my photography skills were half as good as yours). So easy and the sauce was just as tasty as the ‘imitation’ maple syrup recipe that I used to make that required way more ingredients and time. You gotta NOT forget the water as I forgot it at first and the sugar just WASN’T dissolving at all, but it started doing so almost immediately after I realized what I forgot.

    I did add a LITTLE vanilla extract, maple extract and ground cinnamon to mine but that was just to my personal taste. Lots of possibilities with this simple recipe.

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  13. AnnaLis

    Made this this morning, the whole family loved. I didn’t change a tuning. Thanks for the fabulous recipe!

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  15. amelia

    I just made this for brunch. It was delicious! I was craving bananas foster french toast like I had at the Papermoon Diner in Baltimore and this was just as amazing. Thank you for this recipe. :)

  16. katherine

    Made this for the 2nd time this Sunday morning — with sourdough — and it’s orgasmic. (also saute up apples in butter for some of my family). The extra egg yolks really make the difference in the custard for the french toast. My favorite bread pudding recipe does the same. might have to go get some more right now.

  17. Sarita

    I did this for Valentine’s Day breakfast, and it was incredible — thank you for the recipe!! Mm-mmm.
    I’d also found a cocktail recipe that called for egg whites, so we were set. *grin*

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  19. Thomas

    I added a 1/4cup pure maple syrup to the bananas foster. After coating the thick cut italian bread with egg mixture, i then dusted them with crushed corn flakes before frying.
    Very good

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  21. Pauhla

    Just made this. Twas lush. Used a diluted birds custard though, cause I am such a slovenly cook, but it was equally good. Feel I may be a diabetic now though!! SUGAR OVERLOAD. Used up all my over-ripe bananas though. Thanks.

  22. Soha

    I just made and ate this and I just had to comment.
    This is heavenly. I’ve tried many fruit toppings for french toast but this one rocks.

    It is very easy to make and not much washing up afterwards (^_^)
    Thank You

  23. Shaunah

    Just made this! It was amazing, I accidentally burned the sauce the first time though…keep an eye on it and remove from eat as soon as its melted!

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