French toast is a weekend go-to when you have a little more time to enjoy your breakfast, but don’t feel like putting a lot of work in. This recipe is perfect for prepping the night before and scheduling to finish in the morning so you all you have to do is roll out of bed and make coffee. We added overripe bananas to the custard filling and for extra banana flavor paired the French toast with a butter and brown sugar banana sauce.
Banana French Toast
- 2 eggs
- ½ cup brown sugar
- 4 tbsp melted butter
- 1 tbsp vanilla extract
- 2 overripe bananas, mashed
- ½ cup whole milk
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 10 slices soft sandwich bread
- ½ cup maple syrup (optional garnish)
- 1 cup whip cream for garnish
- 2 firm bananas, sliced into rounds
- 2 tbsp brown sugar
- 2 tbsp melted butter
Whisk together the eggs, brown sugar, melted butter, vanilla extract, and mashed bananas until smooth and creamy.
Stir in the milk, cinnamon, nutmeg, and salt.
Pour half of the mixture into a Suvie pan.
Arrange the bread slices in the pan and press down to soak up the liquid.
Pour the remaining mixture evenly over the bread and then press lightly to make sure the bread soaks up all of the liquid.
Place in the upper right cooking zone.
In another Suvie pan combine the fresh banana slices, brown sugar, melted butter, cinnamon, and nutmeg. Place in the upper left cooking zone.
Add water to the reservoir, enter the My Cook > Slow Cook & Starch settings and set to Cook Now or Schedule.
My Cook > Slow Cook & Starch
HIGH: 1 hour
Starch: 0 minutes
After the cook, broil the bananas for 5-7 minutes until browned and bubbling.
Remove both pans from Suvie.
Cut the french toast into portions and top with the banana sauce, optional maple syrup, and whipped cream.
Nutritional Information per serving (6 servings per recipe): Calories 500, Total Fat 15g, Total Carbohydrates 81g, Total Sodium 70mg, Total Protein 12g