Banana Stuffed French Toast – ripe bananas and cream cheese sweetened and nestled between two slices of bread, then cooked until golden. This breakfast favorite is a crowd-pleaser any morning.
BANANA STUFFED FRENCH TOAST RECIPE
The aroma as this cooks is irresistible. Caramelized bananas and creamy cheese make an indulgent filling tucked into thick bread—perfect for a special weekend breakfast.
Start by cooking bananas with brown sugar and butter to create a quick caramel. Mix in cream cheese, spread between bread slices, dip in an egg batter, and pan-fry until golden. It’s an easy way to elevate your morning.
HOW TO MAKE STUFFED FRENCH TOAST
-
Melt the butter in a large skillet over medium heat. Add the brown sugar and a pinch of cinnamon, stirring until the sugar melts and forms a sauce. Add the banana rounds and toss to coat.
-
Cook until the bananas are slightly softened and well coated in the sauce. Transfer to a bowl and let cool completely—speed cooling in the fridge if desired. Once cool, fold in the cream cheese and mash lightly to combine.
-
Spoon about one-sixth of the banana-cream cheese mixture onto a slice of bread and top with a second slice to make a sandwich. Repeat with remaining bread. Refrigerate the prepared sandwiches while you make the egg batter so the filling firms up.
-
For the egg batter, whisk together the eggs, milk, ground cinnamon, and rum extract (if using) in a shallow bowl. Set aside.
-
Heat 1–2 tablespoons butter in a large skillet over medium heat. Dip each sandwich into the egg mixture for about 3 seconds per side, then place in the skillet. Cook 2–3 minutes per side until golden brown. Wipe the skillet between batches if needed.
-
Keep finished slices warm on a cookie sheet in a 200°F oven until ready to serve. Serve warm with butter, maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
OTHER BREAKFAST RECIPES
- Classic French Toast recipe
- German Pancakes
- Sausage and Egg Roll Ups
- Healthy Oatmeal Pancakes
- French Toast Roll-Ups
- Jelly Roll Pancakes
- Cheesy Baked Eggs
- Confetti Bacon Hash Brown Casserole
- Martha’s Breakfast Casserole
- Blueberry Croissant Puff
- Banana Muffins
- Cinnamon Roll Breakfast Bake
- Fluffy Pancakes
Banana Stuffed French Toast
Christy Denney
5 from 5 votes
Banana Stuffed French Toast – bananas and cream cheese sweetened and stuffed between two slices of bread and cooked to a golden finish. A breakfast crowd-pleaser.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6 servings
Ingredients
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 3 ripe bananas, peeled and cut into 1/2-inch rounds
- 4 ounces cream cheese, room temperature
- 12 thick slices brioche, challah, French, or Italian bread
Egg Batter:
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon rum extract (optional)
Optional Toppings:
- Butter, maple syrup, fresh fruit, whipped cream, or powdered sugar
Instructions
- Melt butter in a large skillet over medium heat. Add brown sugar and a pinch of cinnamon, stirring until it forms a sauce. Add banana rounds and toss to coat.
- Cook until bananas are slightly soft and coated. Transfer to a bowl and cool completely. Once cool, add cream cheese and mash lightly.
- Spoon about 1/6 of the banana-cream cheese mixture onto a slice of bread, top with another slice, and repeat. Refrigerate assembled sandwiches while you prepare the batter.
- Whisk eggs, milk, cinnamon, and rum extract (if using) in a shallow bowl. Set aside.
- Heat 1–2 tablespoons butter in a skillet. Dip each sandwich in the egg mixture for about 3 seconds per side, then cook 2–3 minutes per side until golden. Keep finished slices warm in a 200°F oven and serve with your favorite toppings.
Notes
Source: Down Home With the Neely’s (recipe inspiration)
