Banana Bread French Toast Bake

Who needs to choose between banana bread and French toast when you can have both? This banana bread French toast bake combines two breakfast favorites into one mind-blowing dish that’ll make you want to host brunch just to show it off. Think caramelized bananas, custardy bread, and warm cinnamon spice in every single bite.

The magic happens when the banana-brown sugar glaze meets the custard-soaked bread. As it bakes, the bananas caramelize and create pockets of gooey sweetness while the top gets perfectly crisp and golden. It’s basically what would happen if banana bread and French toast had a delicious baby – and trust me, you’re going to want to adopt it into your regular recipe rotation.

Ingredients

For the Banana-Brown Sugar Glaze:

• ½ cup (115 g) butter
• ¾ cup (150 g) brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 5 bananas, sliced

For the Custard:

• 8 eggs
• ¾ cup (150 g) brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 teaspoons vanilla extract
• 1 cup (240 mL) heavy cream
• 1 cup (240 mL) milk
• 1 loaf French bread, cut into 1 inch (2½ cm) cubes

For the Garnish:

• Powdered sugar, to taste

Steps

1. Preheat your oven to 350°F (180°C). Position a rack in the middle of the oven to ensure even baking throughout.
2. In a large skillet over medium-high heat, melt the butter completely until it begins to foam slightly. Add the brown sugar, cinnamon, and vanilla extract, stirring constantly with a wooden spoon until well combined. Continue cooking until the mixture begins to simmer and slightly thicken, about 2-3 minutes. The sugar should be fully dissolved with no grainy texture.
3. Add the sliced bananas to the skillet and gently fold them into the caramel mixture. Cook for just 1-2 minutes until they’re coated and slightly softened but not mushy. Remove from heat immediately to prevent over-cooking. The bananas should maintain their shape while absorbing the caramel flavor.
4. In a large mixing bowl, vigorously whisk the 8 eggs until frothy. Add the brown sugar, cinnamon, nutmeg, and vanilla extract, whisking until the sugar begins to dissolve, about 1 minute. Pour in the heavy cream and milk, continuing to whisk until the mixture is completely uniform with no streaks of egg visible.
5. Add the cubed French bread to the custard mixture. Using a rubber spatula, gently fold the bread into the liquid, ensuring every piece gets evenly coated. Let the mixture sit for 5-10 minutes, occasionally pressing the bread down to help it absorb the custard. The bread should soak up most of the liquid but still maintain some structure.
6. Thoroughly grease a 9×13 inch (23×33 cm) baking dish with butter or cooking spray, making sure to coat the sides to prevent sticking. Pour the soaked bread mixture into the prepared dish, spreading it evenly with your spatula.
7. Pour the banana-brown sugar glaze over the top of the bread mixture, distributing the bananas evenly. Some will sink slightly into the bread – this is perfect for creating pockets of caramelized banana throughout the bake.
8. Bake uncovered for 45-50 minutes until the top is golden brown and slightly crispy around the edges. The center should be set but still have a slight jiggle when the dish is gently shaken. If the top is browning too quickly, loosely cover with aluminum foil for the last 15 minutes of baking.
9. Remove from the oven and let cool for 10-15 minutes before serving. This resting time allows the custard to set up properly for easier slicing.
10. Dust generously with powdered sugar just before serving. For an extra touch, serve with maple syrup, whipped cream, or additional fresh banana slices.

Smart Swaps

• Use whole grain bread instead of French bread for added fiber and nutrients
• Substitute coconut sugar for brown sugar (1:1 ratio) for a lower glycemic option
• Replace heavy cream with half-and-half to reduce calories while maintaining creaminess
• Try plant-based milk and butter alternatives to make it dairy-free

Make It Diabetes-Friendly

• Replace brown sugar with monk fruit sweetener (use ⅓ cup instead of ¾ cup) to reduce carbs by approximately 18g per serving
• Use almond milk instead of regular milk to lower carbs by about 6g per serving
• Opt for a sprouted grain bread which has a lower glycemic impact than French bread
• Reduce to 3 bananas instead of 5 to lower the overall carbohydrate content while still maintaining flavor
• Serve with a dollop of unsweetened Greek yogurt instead of powdered sugar for added protein that helps slow glucose absorption

Pro Tips

• For make-ahead convenience, prepare the bread and custard mixture the night before and refrigerate. Add the banana glaze just before baking.
• Slightly stale bread works better than fresh as it absorbs more custard without falling apart
• For extra texture contrast, sprinkle 2 tablespoons of turbinado sugar on top before baking for a crackly, brûlée-like finish
• Check doneness by inserting a knife in the center – it should come out mostly clean with just a bit of moisture