This delicious Banana Cinnamon French Toast is a comforting twist on the classic breakfast favorite. Naturally sweetened with ripe bananas and infused with warm cinnamon, each slice grills to a golden-brown crisp outside with a tender, fluffy center.
Ideal for a leisurely brunch, a cozy breakfast-for-dinner, or any time you want a comforting meal, the crisp edges and soft interior make this recipe a family favorite. Serve with fresh fruit, butter, or pure maple syrup for a simple but indulgent finish.
About This Recipe
Weekends are perfect for elevated breakfasts, and this Banana Cinnamon French Toast is one of those dishes that feels special without being complicated. It’s a handy way to use ripe bananas and day-old bread while producing a breakfast everyone looks forward to.
French toast has a long history as a simple, frugal dish that transforms stale bread into something delicious. This variation adds banana for natural sweetness and cinnamon for cozy warmth. It works well for breakfast, brunch, lunch, or even dinner.
If you enjoy banana-forward breakfasts, you can pair this dish with other banana recipes or keep it simple and classic—either way, it’s a crowd-pleaser.
What readers are saying…
Made this on the weekend and it was quick, easy, and absolutely delicious!
– Madeline
Gather Your Ingredients
- Bananas – use ripe, soft, sweet bananas for best flavor and natural sweetness.
- Eggs – they bind and help the bread develop a golden crust.
- Vanilla extract – adds warm, sweet aroma and depth.
- Cinnamon – for cozy, spiced flavor.
- Milk – keeps the custard silky and prevents dryness.
- Bread – oatmeal, oatnut, whole grain, brioche, challah, or your favorite day-old bread.
Let’s Make Banana Cinnamon French Toast
Combine Ingredients
Add the bananas, eggs, vanilla, cinnamon, and milk to a blender or large bowl.
Blend
Puree until everything is well combined and the mixture is slightly frothy.
Coat Bread
Pour the mixture into a shallow bowl or pie tin. Dip each slice of bread into the banana-egg mixture, coating it evenly but avoiding oversaturation.
Pan Fry
Heat a skillet over medium-high and lightly spray or oil. Place as many dipped slices as fit comfortably without crowding.
Flip
Cook until golden brown, about 2–3 minutes per side. Transfer finished slices to a wire rack in a warm oven if desired while you finish the batch.
Expert Tips and Tricks
- Don’t oversoak the bread. Briefly coat each slice so it absorbs custard but stays intact.
- Preheat the skillet fully to achieve a crisp, golden exterior.
- Keep finished slices warm on a wire rack set over a baking sheet in the oven on low so air circulates and keeps them crisp.
- A larger skillet allows you to cook more slices at once; avoid crowding for even cooking.
FAQs
Oatmeal or oatnut bread adds a nutty flavor and sturdy texture, and whole grain breads work well. Brioche, challah, or sourdough are excellent choices for a richer, more decadent result. Use whatever bread you prefer or have on hand.
Dip each slice just long enough to coat it but not to saturate it through. Lay the slice on the heated skillet and press lightly; the hot surface seals the exterior as it cooks, producing a crisp edge.
Place finished slices on a wire rack in the oven set to the lowest temperature so air can circulate and keep them warm without steaming the crust.
Substitutions and Variations
Bread Variations
- Brioche – rich and tender, soaks up custard beautifully.
- Challah or ciabatta – day-old loaves perform well.
- Simple white bread – a kid-friendly classic.
Egg Mixture Variations
- Add a pinch of nutmeg or pumpkin pie spice for extra warmth.
- Swap the bananas for applesauce (about 1 cup) for a different fruity profile.
- Use almond milk or another non-dairy milk; vanilla-flavored varieties add more depth.
- Sprinkle chocolate chips on hot slices for a decadent touch.
Kristin’s Kitchen Tip
For the most authentic, natural flavor, serve with Grade A pure maple syrup rather than artificial pancake syrups. Pure maple syrup enhances the toast without masking the banana and cinnamon notes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled slices for up to 2 months with parchment paper between slices to prevent sticking.
Reheat in a toaster, toaster oven, oven, or skillet. If frozen, thaw overnight in the refrigerator before reheating for best texture.
Keep It Handy
If you don’t have time to make this now, save this recipe and try it when you can. It’s quick to prepare and perfect for special mornings.
What To Serve With This Dish
This French toast pairs beautifully with fresh fruit, a pat of butter, or a drizzle of maple syrup. Here are some serving ideas:
- Applesauce and creamy yogurt – a balanced, comforting side.
- Fresh berries – sliced strawberries, blueberries, and blackberries complement the banana.
- Butter, powdered sugar, and a pinch of cinnamon – simple and elegant.
- Warm jam – turn jam into a glossy glaze by warming it slightly.
- Butter and honey – classic and satisfying.
More French Toast Recipes You’ll Love
- Sourdough French Toast with Kahlua – a coffee-kissed twist on sourdough toast.
- Baked Brioche French Toast with Butterscotch – a decadent baked option featuring brioche and a butterscotch glaze.
- Slow Cooker Cranberry Apple French Toast – a hands-off breakfast that wakes the house with warming aromas.
- Cinnamon Sugar French Toast Sticks – perfect for a fun brunch or a special breakfast treat.
Cinnamon French Toast with Banana
⭐ Did you make this recipe? I would love to hear from you. Please leave a rating and review if you try it!
Recipe Card
Banana Cinnamon French Toast
This Banana Cinnamon French Toast grills to golden perfection with crisp edges and a tender center. Naturally sweet and warmly spiced, it’s a simple recipe that delivers big flavor.
Ingredients
- 2 ripe bananas
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- ½ cup milk
- 12 slices oatmeal bread (or your favorite bread)
Instructions
- Place the bananas, eggs, vanilla, cinnamon, and milk in a blender and puree until smooth and slightly frothy.
- Pour the mixture into a shallow bowl or pie tin. Heat a skillet over medium-high and lightly grease.
- Dip each slice of bread into the banana-egg mixture, coating both sides but avoiding oversaturation.
- Place as many slices as fit comfortably in the skillet. Cook until the first side is golden brown, about 2–3 minutes.
- Flip and cook the second side until golden and cooked through, another 2–3 minutes.
- Repeat with remaining slices. Keep finished slices warm on a wire rack in a low oven if desired.
Notes
- Don’t oversoak bread to prevent sogginess; quick, even coating is best.
- Preheat the skillet fully for the best crisp exterior.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition (per serving, estimate)
Calories: 369 kcal | Carbohydrates: 57 g | Protein: 16 g | Fat: 8 g
Update Notes: This post was originally published in June 2013 and updated with new tips, step-by-step photos, and a revised recipe in June 2026.
Thanks for reading. If you enjoyed this recipe, try it with different breads or spices and share your results. Happy cooking!
