The ultimate upgrade for your morning. We take thick slices of banana bread, dip them in a vanilla-cinnamon custard, and sear them until the natural sugars caramelize into a crisp, golden crust.
15 Minutes
Weekend Luxury
Sweet & Hearty
Why You’ll Love This Dish
- Double the Banana: You get the deep, baked-in flavor of the bread plus the option for fresh sliced toppings.
- No More Waste: This is the single best way to use up a 2 or 3-day-old loaf of banana bread.
- Custard Texture: Because banana bread is denser than brioche, it holds the custard beautifully without falling apart.
What You’ll Need
The Main Components
- 6-8 thick slices Banana Bread
- 3 Large Eggs
- 1/2 cup Whole Milk or Half & Half
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Butter (for the griddle)
Serving Suggestions
- Pure Maple Syrup
- Toasted Walnuts or Pecans
- Fresh Banana Slices
Step-by-Step Instructions
- The Custard: In a shallow dish, whisk together the eggs, milk, vanilla, and cinnamon until well combined.
- The Soak: Place 2 slices of banana bread into the custard. Let them soak for about 20-30 seconds per side. Don’t over-soak, or they may break!
- The Sizzle: Heat a large non-stick skillet or griddle over medium heat. Melt a tablespoon of butter.
- Cook: Place the soaked slices onto the griddle. Cook for 3-4 minutes per side until deeply golden brown and the edges are slightly crisp.
- Serve: Plate immediately and top with maple syrup, fresh bananas, and a sprinkle of nuts for crunch.
Chef’s Tip: Use “stale” or slightly dry banana bread for the best results. If your bread is fresh, bake the slices in a 300°F (150°C) oven for 10 minutes to dry them out first.
