Banana Bread French Toast Bake
French toast. Who doesn’t love french toast? It’s freaking delicious people! It can make everything better, or for me at least. In a bad mood? Have some french toast. Stressed? Shove french toast in your mouth. All better! See what I mean?
This Banana Bread French Toast Bake takes french toast to the best level it could possibly reach. Seriously. It not only packs on the flavor, but it also saves you so much time in the kitchen from coating and flipping each slice. Your result from baking is moist, fluffy, sweet, the most delicious french toast you have ever eaten. The best part is it’s so easy to make. The hardest part is not eating all of the banana bread that you let sit out for a few days before creating this beauty. Dead serious, it took everything in my power. Plus swatting my husband’s hands away from picking at it every single time he was in the kitchen. I mean, basically we’re lucky this recipe was created. It has been in the works for months, but we’ve never made to this far until the glorious morning that we actually did. Needless to say, our breakfast game has been changed forever.
The only thing you’ll have to prepare ahead of time is the banana bread if you’re making your own. I definitely recommend that you do because not only is it super easy, but it’s also so delicious AND you’ll be able to make a double batch so you can just have some banana bread to eat and keep your and your family’s hands off of the goods for the toast. This is key to making it to step two of this french toast process.
I tend to have ripe bananas stored in the freezer often, so I’m ready to go for crucial times like this. If you don’t, grocery stores often have ripe bananas that you can buy for a fraction of the cost. When you see them, purchase those bad boys, peel and store in sets of three in a freezer safe container. Trust me when I say you won’t regret it.
Ok great, now let’s get to this glorious french toast!
Banana Bread French Toast Bake
Ingredients
Banana Bread
- 3 ripe bananas
- 3 eggs
- ¼ cup maple syrup, agave, or honey
- ¼ cup avocado oil, or melted coconut oil
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon pink Himalayan salt
French Toast
- 1 loaf of banana bread, stale and toasted, cut into 1-inch pieces
- 6 eggs
- 2 cups almond milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon cinnamon
- ½ cup Coconut Milk Caramel Sauce, plus more for garnish
- 2 bananas, sliced
- ¼ cup grass-fed butter, optional but adds a richer taste
Optional Topping
- 1 tablespoon coconut oil
- ½ cup pecans, crushed, optional
- 2 bananas, sliced
- 3 tablespoons Coconut Milk Caramel Sauce
Instructions
- Preheat oven to 350⁰ F. Grease a loaf pan and line with parchment (this will also help lift the loaf from the pan).
- In a large bowl mash the 3 ripe bananas. Add the eggs, sweetener, oil, and vanilla. Mix until combined.
- Add in flour, baking soda, baking powder, cinnamon, and salt. Mix until combined.
- Pour batter into the loaf pan and bake for 35-40 minutes or until skewer comes out clean. Remove from oven and let cool for 10 minutes. Remove loaf from pan and cool completely on wire rack.
- Slice bread into 1-inch slices and let sit on wire rack for 2-3 days or until stale. You can also toast each slice to ensure it’s “crusty” and won’t become mushy once baked.
- Grease a 9 x 13 baking dish. Slice bread into 1-inch cubes and spread in a single layer in baking dish.
- In a medium bowl whisk together eggs, milk, vanilla, and cinnamon. Pour over banana bread in baking dish. Evenly distribute 2 of the sliced bananas throughout the mixture. Drizzle Coconut Milk Caramel Sauce over top. Press the bread mixture into the liquid to coat and let mixture sit in fridge for 30 minutes.
- Preheat oven to 350⁰ F. Bake french toast for 20-25 mins. Remove from oven and let cool for 10 minutes.
- If making the topping, heat 1 tablespoon coconut oil in small pan over medium heat until hot but not smoking. Add in crushed pecans and 2 sliced bananas. Cook for 2-3 minutes or until you can smell the pecans. Add in Coconut Milk Caramel Sauce and cook, gently stirring, for an additional 1-2 minutes.
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