Cinnamon spiced French toast with caramelised bananas

comments 2


As children, we would get French toast as a treat but it was always served with a good sprinkle of salt and sometimes even a dollop of tomato sauce. In Canada, I had French toast dusted with sugar and cinnamon which I loved being a girl with a very sweet tooth. This recipe certainly ramps things up a bit and is a delicious treat for Sunday brunch.

The cinnamon helps cut across the sweetness of the banana and the caramelised outer crisp of the French toast works well with the soft mashed banana and moist bread. I tend to use stale brioche bread but any white bread will work. If you don’t have old bread or time to let the bread go stale, simply slice the bread the night before you plan to make the dish and leave out on the worktop to harden.


Ingredients (serves 4):
8 thick (approx 2cm) slices stale white bread
3 ripe bananas, 2 mashed and 1 sliced
3 eggs large free-range eggs
100ml whole milk
1 tablespoon caster sugar
2 teaspoons cinnamon, plus a little extra for dusting
50g unsalted butter
50ml maple syrup
Icing sugar for dusting


  • Lay out 4 slices of bread and top with the mashed banana. Place the other slices of bread on top to make a sandwich and press down. Some of the mashed banana may seep out of the edges so use a knife to scrape any excess off.
  • Mix the eggs, milk, sugar and cinnamon in a wide shallow dish (a roasting dish works well). Add the banana sandwiches face down and leave to soak for 2-3 minutes before turning to let the other side of the sandwich soak.
  • Melt 15g of butter in a wide pan over a moderate heat. When the pan is hot, add the sandwiches. Allow to fry until brown and caramelised (around 2-3 minutes) before turning.


Caramelised banana:

  • Slice the remaining banana diagonally.
  • Clean the pan used to fry the bread and melt the remaining butter, again over a moderate heat.  Add the banana slices face down and leave to caramelise. This will take about 2 minutes. Once browned and crispy around the edges, toss the banana slices over to allow the other side to brown. Just before they are ready, add the maple syrup. Allow the syrup to bubble and then swirl around the pan to coat the bananas.


To assemble:

  • Cut the French toast sandwich diagonally and pile on the plate.
  • Place the caramelised banana slices on top and drizzle with the warm maple syrup.
  • Dust with a little icing sugar and cinnamon before serving.

Have a happy Sunday!


The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!


  1. margaret wallace says

    Hi Sarah,
    I love your take on French toast..the banana with cinnamon sounds delic…my mouths watering as I read your recipe…a must to will try .

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