This behemoth stack of French toast, made from thickly sliced banana bread, is quick and easy and crazy satiating. It’s accompanied by a lovely vanilla-infused maple syrup, which almost rivals the banana bread French toast itself in ingenuity.

If you’re the lazy or uber-efficient sort, you can make a bigger batch of syrup to keep on hand at all times. Simply split an entire vanilla bean, scrape the seeds into a bottle of maple syrup, close it, and shake it up a bit. It’ll be ready in a matter of hours or, for a more intense flavor, days. Keep it on hand for last-minute breakfast emergencies.–David Leite

Banana Bread French Toast FAQs

Can I use different toppings on this banana bread French toast?

Absolutely. Consider trying salted caramel sauce, whipped cream, Nutella, or, as one of our testers suggested, almond or peanut butter sweetened with a little honey.

How should you store leftover French toast?

Store any leftover French toast in an airtight container or resealable bag in the refrigerator for up to 2 days. Rewarm in a skillet over medium-low heat or in a toaster oven.

A stack of four slices of banana bread French toast dripping with maple syrup and topped with sour cream.

Banana Bread French Toast

5 / 4 votes
Banana bread French toast is exactly what it sounds like. It’s made from—yep, you guessed it—banana bread! On top are vanilla-infused maple syrup and dollops of lemon sour cream. Pro tip: Don’t think about the calories.
David Leite
Servings1 servings
Calories727 kcal
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes


For the French toast

  • 2 large eggs
  • 1 tablespoon milk
  • Pinch ground cinnamon
  • 2 thick slices—like 1 1/2 to 2 inches (9 to 10 cm) thick banana bread, preferably day old or really well dried out (or, if you’re gluten-free, try this banana bread)
  • 1/4 tablespoon unsalted butter

For the gloppy toppings

  • Maple syrup, as much as you deem a glorious excess
  • 1/2 vanilla bean, split and scraped
  • 2 tablespoons sour cream, or more, to taste
  • 1/2 teaspoon grated lemon zest


For the French toast

  • In a bowl, beat the eggs, milk, and cinnamon until well combined.
  • Thoroughly coat the slices of bread with the egg mixture, turning to coat all sides and allowing any excess to drip off. There’s no need to let the bread soak, as this recipe is all about instant gratification.
  • In a large nonstick or cast-iron skillet, melt the butter over medium to medium-high heat until barely foamy. Cook for about 2 minutes on each side.

Make the gloppy toppings

  • While the French toast is in the skillet, warm the maple syrup and the vanilla bean—both the seeds and the pod—in a small saucepan over medium-low heat for a few minutes. Remove and discard the pod.
  • Then whip the lemon zest and sour cream until thick–really thick–so the cream won't just melt into the hot French toast upon contact.
  • Stack the French toast on a plate and smother it with the maple syrup, allowing the syrup to drip down the sides of the stack. Glop a big spoonful of lemon sour cream on top. Grab your fork.
Esquire's Eat Like a Man

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Serving: 1 portionCalories: 727 kcalCarbohydrates: 96 gProtein: 19 gFat: 30 gSaturated Fat: 10 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 444 mgSodium: 534 mgPotassium: 449 mgFiber: 2 gSugar: 26 gVitamin A: 1399 IUVitamin C: 4 mgCalcium: 174 mgIron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Ryan D’Agostino. Photo © 2011 Adam Levey. All rights reserved.

Recipe Testers’ Reviews

This recipe is a GREAT use for the end of a loaf of banana bread. The optional lemon sour cream really added a nice extra dimension to the overall appeal of this take on French toast. Ingredients you already have on hand, easy and quick to prepare, AND out of the ordinary—well suited to brunch for guests.

For non-dairy diners, I would suggest almond or peanut butter thinned with honey as a topping. When I prepare this next time, I will decrease the thickness of the bread from 2 to 1 1/2 inches, just for ease of eating.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I tried out a new recipe for banana bread from my sister last weekend. It was pretty good, but became fabulous when I turned it into french toast with this recipe. The Sour Cream/Lemon Sauce was kick ass. I doubled or tripled the amount of lemon zest.

    Banana Bread French Toast

    1. Chronis, so glad you liked the recipe. Perhaps on The One’s and my sojourn to Maine this summer, you can make it for us?

  2. 5 stars
    Oh wow. I make a pretty mean French toast (if I may say so myself) and I always buy banana bread. I never thought of putting them together. Clever idea! But I like my banana bread pretty moist.

    1. Perhaps you could slice your uber moist banana bread and leave it out on the counter overnight prior to turning it into French toast? That may help ensure the French toast isn’t soggy, Glutton on a Budget. (Love your blog, by the way. Love it.)

      1. Oh wow, thanks, Renee! That so made my day 🙂 I’ll follow your advice about leaving out the bread overnight. Safe from ants and bugs, of course.

        1. Ah, good point on the ants and bugs…perhaps place it on a baking sheet in your (turned off) oven rather than on the counter…!