If you like banana bread, you’re going to love this White Chocolate Banana Bread French Toast. It’s dense and sweet with white chocolate morsels and cinnamon. Such a decadent breakfast is a great way to start the weekend.
A local restaurant , Terrace Café, makes a Banana Bread French Toast that I love so when I saw a recipe for Banana Bread French Toast in Off the Eaten, I knew I had to make it. Southern Living Off the Eaten Path: Favorite Southern Dives and 150 Recipes that Made Them Famous is a wonderful cookbook full of recipes from mom and pop style restaurants throughout the south.
This particular recipe is from B. Matthew’s Eatery in Savannah. Has anyone been there? I will be in Savannah in a few weeks and I’m trying to decide which restaurants to visit. There are too many to choose from!
I’ve made Pumpkin Bread French Toast before and I knew a banana bread version would be just as good.
And it was. Fabulously delicious.
You’ll want to make the banana bread a day or 2 in advance because it should dry out some. Luckily this recipe makes 2 loaves of banana bread so you can enjoy one warm from the oven and save the second for French toast.
Since banana bread is so moist this french toast will have a different texture than french toast made from stale bread and it’s darn near impossible to get crispy, but it tastes amazing. Just don’t bite into it expecting it to taste similar to your usual french toast.
The Banana Bread French Toast is already nicely sweetened from bananas, sugar, and white chocolate chips, so just a little drizzle of maple syrup will do. And if you really feel like being naughty, add a dollop of whipped cream. 🙂
White Chocolate Banana Bread French Toast
White Chocolate Banana Bread
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 4 large eggs
- 2 cups mashed very ripe bananas, about 4 medium
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 3/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup white chocolate morsels
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup half-and-half
- 3 tablespoons butter
- Maple syrup
- Whipped Cream
- Preheat oven to 350 degrees.
- Using an electric mixer, beat butter until creamy. Gradually add sugar, beating well. Add eggs, one at a time, stopping halfway to scrape down sides of the bowl.
- In a small bowl, stir together bananas, 1/4 cup heavy cream, vanilla extract, lemon juice, and almond extract.
- In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- With mixer on low, add half of flour mixture to mixing bowl. Add all of banana mixture and then remaining flour mixture. Beat just until evenly combined. Stir in white chocolate morsels.
- Pour batter into 2 lightly greased 8X4-inch loaf pans.
- Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes and then remove to wire rack to cool completely.
- Make custard. Whisk eggs, vanilla extract, cinnamon, nutmeg, and half-and-half in a medium bowl. Cut one loaf of banana bread into 9 slices.
- Heat a griddle or large nonstick pan over medium-high heat.
- Add three slices of bread to custard, flip them over after 30 seconds to coat the other side.
- Melt 1 tablespoon of butter in pan and add the 3 slices of custard-coated bread. Cook until lightly browned on both sides, about 2 minutes per side. Repeat 2 more times with remaining bread slices.
- Serve with maple syrup and whipped cream.
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