Scrumptious French Toast drizzled with a a buttery caramelized banana sauce. Top with a sprinkling of pecans for added crunch and Banana French Toast is sure to become a weekend favorite!
Growing up, we lived in a summer cottage by a lake. Week days were long and lazy, often spent floating on the water, fishing off the dock, picking wild raspberries or gooseberries. It was glorious! Weekends were even better, because that meant Sunday morning breakfast. I can still clearly remember the smell of bacon floating up the stairs to wake me. And the smell of French toast….ah, French toast! Whoever thought up the idea of dipping humble pieces of bread into an egg batter, frying them in butter and soaking them with syrup was a genius!
We typically had traditional French toast with maple syrup. If we’d been berry picking recently, then fresh raspberries were added. While that one was top notch by all accounts, this recipe for Banana French toast from my mom’s collection takes breakfast to a whole new level. Butter and brown sugar are cooked to a golden caramel and sliced bananas get added for a combination that’s sure to wake the late sleepers in your family!
The egg batter gets the addition of a little sugar and cinnamon for some added punch.
And it all gets fried in butter to a toasty, golden perfection. Spoon the warm banana mixture over the top and give it a sprinkling of toasted pecans.
I ‘m sure you have everything you need right in your kitchen. And if you don’t, make a dash to the store. I’m telling ya….breakfast will never be the same. Happy Cooking!
Banana French Toast
- Banana Topping:
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 cup maple syrup
- 1/4 teaspoon cinnamon
- 2 teaspoons vanilla
- 4 bananas sliced 1/2-inch thick
- 1 cup chopped nuts
- French Toast:
- 5 eggs
- 1/2 cup milk
- 1/2 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 4 tablespoons butter
- 8 slices Texas Toast or other thick-sliced bread
In large, deep skillet, combine 1/2 cup butter and brown sugar; cook, stirring often, over medium heat for 3-4 minutes, until sugar is dissolved and mixture is bubbly.
Stir in corn syrup, maple syrup, 1/4 teaspoon cinnamon, and 2 teaspoons vanilla; cook 2 minutes, stirring constantly.
Stir in bananas and chopped nuts. Cook 2 minutes, until heated through and bananas just begin to soften. Turn heat to lowest setting to keep warm.
In pie plate, combine eggs, milk, 1 tablespoon sugar, 1 teaspoon cinnamon and 1/2 teaspoon vanilla; whisk until blended.
In a 12-inch skillet, heat one tablespoon butter over medium heat. Working in batches, dip slices of bread into egg mixture, turning to coat both sides. Add to heated skillet and cook 2-3 minutes on each side, until golden brown. Remove from skillet and keep warm. Repeat with remaining bread, adding additional butter to skillet as needed.
Place toast on individual serving plates and top with warm banana mixture.