Name: Banana French Toast Recipe
Total time: 15 min
Ingredients: 1 ripe banana; 1 large egg; 1 pinch ground cloves; 1 pinch ground ginger; 1 pinch ground nutmeg; 3 pinches ground cinnamon; 2 drops vanilla extract; 6 slices sandwich bread

This Banana French Toast Recipe turns that too-ripe banana on your counter into a fast, cozy breakfast with eggs, warm spices, and sandwich bread.

Okay, here’s the thing—this banana French toast wasn’t something I planned. Like, at all. It actually happened the morning I missed a 7 a.m. flight (don’t ask), sat on the floor in my kitchen still half-packed, and stared at a lone banana that had crossed over from “just ripe” to “you better do something with this now or it’s over.”

It had been one of those weeks, you know? Plans changed, laundry piled up, I forgot to cancel a subscription that charged me again for something I don’t even use anymore. I didn’t feel like cooking. But I also didn’t feel like tossing that banana. So I made this banana French toast—honestly out of mild frustration and very low expectations—and… somehow it turned into comfort on a plate.

It’s now something I make all the time. Not just on chaotic mornings or when travel plans fall apart, but also on slow Sundays and whenever I need a little breakfast therapy. It tastes like banana bread and French toast had a baby. A squishy, cinnamon-scented, golden-crusted baby. That you eat. Wow, okay, that got weird—but you get it, right?

Why You’ll Love This Banana French Toast Recipe?

Well, aside from the fact that it was born from the ruins of a botched airport morning and a fruit basket full of guilt… it’s just so easy. You literally mash, mix, dip, and cook. And it turns something most of us throw out into something that makes you pause mid-bite and go, “Oh wow, this is actually kinda amazing.”

Some reasons I keep coming back to it:

It uses one sad banana. Just one. Not a whole bunch.
It’s ready in under 15 minutes. Even if you’re sleep-deprived.
It makes plain sandwich bread taste like a brunch special.
It has spice—not heat, but that cozy “is it fall already?” kind of spice.

Also, you can make it look all photogenic with powdered sugar and berries… or you can eat it standing over the stove with a fork and call it “solo brunch.” I’ve done both.

Ingredient Notes:

Let’s not overcomplicate this. If your banana’s mostly brown and your spices are hiding in the back of your cupboard next to the stale paprika, you’re already halfway there.

Banana – Just one. The uglier, the better. If it’s soft enough that you’re avoiding eye contact, it’s perfect.
Egg – Brings everything together and adds that custardy texture. And hey, if you’re out, you can totally improvise (more on that later).
Ground cloves, ginger, nutmeg, and cinnamon – Don’t stress if you’re missing one. Cinnamon does a lot of the heavy lifting here. But together? It’s banana bread in breakfast form.
Vanilla extract – A couple drops are plenty. Adds a warm sweetness without any actual sugar.
Bread (6 slices) – Use what you’ve got. Sandwich bread is ideal, but I’ve used the end of a burger bun in a moment of desperation and… not bad.

Side note: If your bread’s a bit stale? Even better. Soaks up the mixture like a champ.

How To Make Banana French Toast?

Think of this like your no-fail, go-with-your-gut kind of breakfast. There’s no “perfect” here—just delicious.

Step 1: Mash the banana
Grab a shallow bowl and go to town with a fork. Doesn’t have to be smooth. Just… not chunky. I like leaving a few tiny bits for texture. Some people would say that’s “rustic.”

Step 2: Add the rest
Crack in the egg, sprinkle in the spices, and add a splash of vanilla. Stir until it looks like, well, banana-colored custard. Try not to overthink the consistency. If it smells good, you’re on the right track.

Step 3: Heat the pan
Medium heat. Not screaming hot. Add butter or spray—whatever you have. Butter makes the edges crispy, which I personally love. But if it’s a Tuesday and you’re trying to be “sensible,” olive oil spray works too.

Step 4: Dip and fry
One slice at a time, dunk the bread into the mixture. Let it soak but don’t drown it—unless soggy is your thing (in which case… live your truth). Place on the pan and cook 2–3 minutes per side or until golden and slightly firm.

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Step 5: Eat
Top with more banana, syrup, nut butter, powdered sugar, or absolutely nothing. I once drizzled tahini and honey on top and felt like a genius. You do you.

Storage Options:

Leftovers keep in the fridge for 2–3 days. Wrap ‘em up, stack ‘em in a container, and reheat in the toaster or on a dry pan. Microwaving works, but you’ll lose that crispy edge, and honestly? It’s just not the same.

Freezer-friendly, too. Stack slices with parchment between, pop them in a bag, and freeze. Toast or bake straight from frozen and pretend you’re the type of person who meal preps.

Variations and Substitutions:

You know when you’re halfway through a recipe and realize you’re missing stuff? Yeah. Same. Here’s how to adapt:

No egg? Try a flax egg (1 tbsp ground flax + 2.5 tbsp water). Or just add a splash of milk to loosen the batter.
No vanilla? A pinch of brown sugar works. So does maple syrup.
No nutmeg or cloves? Cinnamon-only banana French toast is still elite.
Gluten-free? Use your fave GF bread.
Vegan? Use plant milk and skip the egg. Not exactly the same, but still pretty great.

Also: if your banana is too small, use two. If your banana is massive, maybe add a second egg. The ratio’s not a science, and honestly? That’s kind of the charm.

What to Serve with Banana French Toast?

Want to turn this into a “wow” brunch? Try any of these with it:

Yogurt + honey – creamy and sweet
Fresh berries – makes you feel like a food blogger
Crispy bacon or plant-based sausage – contrast = chef’s kiss
Hot coffee or cold brew – mandatory, honestly
Whipped cream and crushed nuts – suddenly it’s dessert

Or just stand by the stove and eat it with your fingers while the pan’s still hot. I won’t judge.

Frequently Asked Questions:

Can I make this with frozen bananas?
Yep. Thaw them first and drain off the extra liquid. They’ll be extra sweet.

Can I triple the batch?
Totally. Just mash more bananas and add an egg for each one. Adjust spices to taste.

What if I burn it?Scrape off the toast, call it caramelized, and move on. Add more syrup. Nobody will notice.

I didn’t mean to fall in love with this recipe. I was just trying to save a banana and salvage a crappy morning. But now it’s one of those things I make when I need a win. It’s not perfect—and that’s what makes it great.

So the next time you’ve got one banana left and no desire to bake, give this banana French toast recipe a go. Whether it’s breakfast, brunch, or a late-night snack after a weird day, it’s always there for you.

Tried it? Let me know. Did you top it with something weird? Did your kids actually eat it without complaining? Did you make it twice in one week? I genuinely want to know.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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