Banana Stuffed French Toast
After this, you’ll never want traditional French toast ever again. And this is the perfect way to use up those spotty bananas!
Do you ever have those spotty bananas just lingering on your kitchen counter and you have absolutely no idea what to do with them so they just sit and sit and sit there until they become an all-consuming black?
Or is that just me?
Well, before I was going to let that happen again, I decided to stuff those bananas in my French toast. And then coat them in crushed cornflakes and heart-healthy pecans in honor of American Heart Month.
After all, since french toast is one of those decadent indulgences, why not add some heart-healthy ingredients to go in the mix?
Plus, with all these fun goodies here, you won’t even need the maple syrup!
Banana Stuffed French Toast
Ingredients
- 2 bananas, peeled and thinly sliced
- 8 slices challah bread
- 2 large eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- 2 tablespoons unsalted butter
For the coating
- 2 cups cornflakes, coarsely crushed
- 1 cup Fisher Nuts Pecan Halves, chopped
- 2 tablespoons confectioners’ sugar
Instructions
- To make the coating, combine cornflakes and pecans; set aside.
- Divide the banana slices among four slices of the bread, and then top with remaining bread slices to make 4 sandwiches.
- In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg.
- Working one at a time, dip sandwiches into the egg mixture, then dredge in the cornflakes mixture, pressing to coat.
- Melt butter in a large skillet over medium high heat.
- Working in batches, add sandwiches to the skillet, 1-2 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
- Serve immediately, garnished with confectioners’ sugar, if desired.
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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
Is there a way to make is in a casserole dish a bake it?
I don’t see why not!
Can you substitute the challah bread with regular bread?
Yes, absolutely.
This looks delicious! I’ve been looking for a recipe for stuffed french toast. I did have a question: How do you keep the sandwich together when dipping into the egg mixture? Is it okay if some of the egg gets between the bread? Thanks!
Yes, of course!
Do you think the coating would “work” if I left out the nuts due to an allergy? I could replace them with sunflower seeds if you think that might be a reasonable substitute… These just look so amazing!!
Yes, please feel free to omit.
I’m drooling at this recipe right now. French toast is one of those dishes that I love, but rarely make. Yours might have changed my mind. I have tried the Captain Crunch French Toast at the Blue Moon Cafe, but I like the idea of subbing in Corn Flakes and nuts. 🙂
I never have banana leftovers due to 2 little banana monsters but for this recipe I will stash a couple away. Looks plain gorgeous!
My mom makes something similar to this. She makes banana + PEANUT BUTTER sandwiches, then dips them into the same egg wash. And then she fries them, + serves them with a little syrup.
Oh jeepers! The mighty tower of epic French toast, and stuffed with bananas? Bingo! x
This may be a stupid question, but do you coat both sides of the “sandwich”?
Yes, it is best to coat both sides of the sandwich, not the individual bread slices.
I can never eat all the bananas in a bunch before they over ripen either. This looks like a great use for them!
I finally got a chance to post a reply regarding your recipe One Pan Mexican Quinoa
Recipe. I have made it four times it’s that good! Used ground turkey too. I even froze some since I’m an empty nester and couldn’t it that much (Put the avocado in after warming it up in the microwave) Now one of my treasured recipes-It’s a keeper!!!
Tip: I used Trader Joe’s frozen roasted corn and it really made a difference!! Yummy!!!
Heaven!!!
nope, black bananas stare at me from my kitchen counter quite often, haha. this looks GREAT. that coating is everything.
le
Oh my! This looks sinful! 🙂 Also, made your creamy chicken and mushroom soup last night. Amazing! We have temperatures in the negative and snow so it hit the spot! Your recipes and photos are perfection!
I love the use of the cornflakes as a crunchy coating to the sweet banana filled inside. Thanks for sharing!
I ALWAYS have bananas leftover. I usually freeze them and say “I’ll make them into a smoothie” Then I forget I have them and go buy more.
So now I am going to french toastify ALL the bananas forever more! Love this! Pinned!
Mmm.. this looks divine. Love the pecan crust for added crunch!