Banana-Maple French Toast

by Lana Stuart on October 28, 2011 · 22 comments

Banana-Maple French Toast

Oh, my gosh, has it ever been a busy week around here! I don’t know what happened but it seems like I got hit with three Mondays at once and I thought Friday would never get here. I’m looking forward to this weekend for some rest, cooking fun recipes in the kitchen and watching the Georgia-Florida game on Saturday! GO DAWGS! I have a few new game-day recipes I want to try out on BeeBop and that game will be the perfect opportunity.

And of course you need a substantial breakfast to get you going on game day. That’s exactly what this Banana-Maple French Toast is. Substantial. I used a hearty, whole grain bread with fresh eggs, rich cream and a splash of maple syrup. Just a great Fall morning breakfast.

Whole grain bread for Banana-Maple French toast

For this French toast, I recommend a good bakery quality, sturdy whole grain bread. It will absorb the egg mixture without turning to mush like a softer bread might.

Egg mixture for Banana-Maple French toast

Combine your eggs, cream, syrup, vanilla and salt in a flat, wide container large enough to accommodate a slice of bread. Beat it together with a fork or a whisk until it’s well combined. Dip the bread on one side for a few seconds, then turn and dip the second side for a few seconds.

Cooking Banana-Maple French toast

Cook on a griddle or heavy skillet coated with cooking spray. After the toast is brown on one side, flip and cook the second side until golden brown.

Assembling Banana-Maple French Toast

Top each serving with half a sliced banana and drizzle with maple syrup.


Banana-Maple French Toast
Prep time
Cook time
Total time
Whole grain French toast topped with sliced bananas and maple syrup
Serves: 6 servings
  • 5 eggs
  • 2 tblsp. heavy cream
  • 2 tblsp. maple syrup (more for serving)
  • 1 tsp. vanilla extract
  • dash of salt
  • 6 slices hearty whole grain bread
  • Cooking spray
  • 3 bananas, sliced
  1. Place the eggs, cream, syrup, vanilla and salt in a flat, wide dish or pan.
  2. Using a fork or whisk, beat until well combined.
  3. Heat a griddle to 325 degrees or place a heavy skillet over medium-high heat.
  4. When the griddle or pan is hot, dip the bread slices, one at a time into the egg mixture. Leave for a few seconds on each side so that the bread absorbs some of the egg mixture.
  5. Cook until brown on one side. Flip slices over and cook until browned on the second side.
  6. Top each slide of French toast with half a sliced banana.
  7. Drizzle with maple syrup.
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{ 22 comments… read them below or add one }

1 Cookin' Canuck October 28, 2011 at 4:23 pm

This looks absolutely perfect, Lana. You’ve inspired me to make French toast this weekend.


2 Lana October 28, 2011 at 7:47 pm

Great! Hope you enjoy it.


3 Bunkycooks October 28, 2011 at 4:36 pm

I haven’t made French Toast in so long…I am feeling the love now! The colder it gets here, the more I will prepare big breakfasts (whether we need them or not!). Enjoy your weekend!


4 Lana October 28, 2011 at 7:46 pm

I love to cook a big breakfast on a cool Fall morning! Gets the day started off right.


5 Lydia (The Perfect Pantry) October 28, 2011 at 4:41 pm

My Canadian husband will love the notion of syrup both in and on the French toast!


6 Lana October 28, 2011 at 7:48 pm

The syrup was really good in the egg mixture. We enjoyed it!


7 leslie October 28, 2011 at 4:54 pm

This looks AMAZING!!! what a beautiful photo as well!


8 Lana October 28, 2011 at 7:48 pm

Thank you, Leslie.


9 Shelby October 28, 2011 at 6:50 pm

YUM, I love french toast….and I’m a pure maple syrup girl all the way…grew up with it and can’t eat anything else but!


10 Lana October 28, 2011 at 7:49 pm

I haven’t always liked maple syrup, Shelby, but I’m learning to. I grew up with cane syrup. Quite a different flavor all together.


11 DessertForTwo October 28, 2011 at 7:11 pm

So can you make this for me Saturday morning? I would be much obliged ;)


12 Lana October 28, 2011 at 7:50 pm

Sure thing! Come on over and I’ll have it ready :-)


13 Lora @cakeduchess October 29, 2011 at 6:54 pm

You’ve reminded me it’s been too long since I’ve had or made French toast. Now I’m inspired to make tomorrow instead of waffles. This looks wonderful:)


14 foodwanderings October 29, 2011 at 9:53 pm

Good point Lana about using whole grain bread. Love french toast and love your griddle!


15 Alison @ ingredients, Inc. October 30, 2011 at 3:48 pm

This is calling my name!


16 Suzanne October 30, 2011 at 11:36 pm

love french toast with bananas simply delish :)


17 Kathy Sykes October 31, 2011 at 9:41 am

This is sinful!


18 Chris October 31, 2011 at 10:54 am

I want this for lunch!….and dinner…:) Looks scrumptious!


19 Zesty Cook October 31, 2011 at 7:14 pm

This looks absolutely delicious. I love anything banana/maple flavored…reminds me of bananas foster, but as french toast :)


20 Jean November 1, 2011 at 8:15 am

How is it possible that someone as obsessed about bananas as me hasn’t thought of this before?!

This combination is genius! Can you imagine this with a drizzle of ginger syrup, with some crushed nuts on top? And a light sprinkle of cinnamon!


21 Anna November 1, 2011 at 8:18 am

I don’t think I can survive 1 week without french toast. The perfect breakfast will yield the perfect and productive week. Let’s start the day healthy and happy! Did I mention delicious too? Definitely! Love the fresh bananas on top! Thanks for sharing!


22 Priscilla - She's Cookin' November 1, 2011 at 2:10 pm

It’s been a long time since I made French toast and I love your healthy whole-grain version!


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