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Banana Bread French Toast

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Turn banana bread into your favorite breakfast with this dish. The tangy Buttermilk Syrup is a perfect make-ahead touch.
By Brooke Lark
Created Jun 29, 2011
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Buttermilk Syrup

  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 3/4 cups buttermilk
  • 1/3 cup butter
  • 1 tablespoon vanilla

French Toast

  • 1 loaf banana bread
  • 2 eggs
  • 1/4 cup milk

Garnish, if desired

  • 1 cup fresh berries


  • 1
    To make buttermilk syrup, in 2-quart saucepan, stir syrup ingredients until well blended. Heat to boiling. Cook 7 minutes, stirring constantly. Remove from heat; beat in vanilla with whisk. Keep warm.
  • 2
    Heat nonstick skillet or griddle over medium heat. Cut banana bread into 1-inch-thick slices. In shallow dish or pan, beat eggs and milk until well mixed. Coat bread slices on both sides with egg mixture; place in hot skillet. Cook until golden brown on each side. Serve with buttermilk syrup and garnish with berries. Enjoy!

Tips from the Betty Crocker Kitchens

  • tip 1
    Go Zucchini! No reason banana bread should have all the fun! Try making this recipe with your favorite zucchini or pumpkin bread.
  • tip 2
    Perfect Pairings. Serve slices of banana bread French toast with fresh berries, orange slices and a side of sausage for a truly delicious breakfast.


Nutrition Facts are not available for this recipe
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