How To Make Banana Baked French Toast
Indulge your brunch guests with this mouthwatering baked french toast meal! It’s loaded with sweet bananas and drizzled with peanut butter.
Preheat the oven to 350 degrees F.
Arrange the whole slices of bread on a large baking sheet, then bake them for 8 minutes, turning halfway.
In a mixing bowl, scramble the eggs, then whisk in the milk, cinnamon, vanilla and salt.
Melt the butter in the microwave or over the stove.
Whisk the honey into the melted butter, then pour them it into the egg mixture.
Grease a 9 x 9-inch baking dish.
Cut most of the slices of bread in half, and the last couple of slices into quarters.
Arrange the halved slices in the dish in rows to make a roughly even layer of bread. Fill in the empty spots with the smaller pieces of bread.
Peel and slice the bananas into ¼-inch wide rounds.
One by one, stick the banana slices in between the slices of bread at random.
Slowly drizzle the egg mixture over the bread, then use hands to press down on the bread to fully submerge in the egg mixture for a few seconds.
Generously sprinkle the french toast with a couple teaspoons of raw sugar.
Bake for 1 hour to 1 hour and 10 minutes until the top is golden and the custard is set in the center.
Peanut Butter Drizzle:
Heat the maple syrup in small pan over low heat.
Whisk in ⅓ cup of peanut butter or more to taste. Remove from heat.
Let the french toast cool for 5 to 10 minutes before slicing into 6 large or 8 smaller servings.
Serve toasts with maple peanut butter sauce, and enjoy!
- Calories: 458.80kcal
- Fat: 17.11g
- Saturated Fat: 5.69g
- Trans Fat: 0.11g
- Monounsaturated Fat: 6.44g
- Polyunsaturated Fat: 3.55g
- Carbohydrates: 61.47g
- Fiber: 5.16g
- Sugar: 33.22g
- Protein: 17.05g
- Cholesterol: 137.22mg
- Sodium: 428.46mg
- Calcium: 237.68mg
- Potassium: 569.32mg
- Iron: 2.36mg
- Vitamin A: 108.16µg
- Vitamin C: 3.39mg
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