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Baked Banana’s Foster French Toast

Prep Time: 15 minutes
Cook Time: 1 hour
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Baked Banana’s Foster French Toast

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Today we’re sharing a recipe that will take your breakfast and brunch game to a whole new level: Baked Banana’s Foster French Toast! This is an indulgent twist on classic French toast. Our recipe for Baked Banana’s Foster French Toast features a caramelized banana brown sugar sauce with a hint of rum.

This recipe is perfect for those lazy weekend mornings when you want to indulge in something sweet, comforting, and a little bit fancy. Despite its fancy name, this recipe is actually quite simple and easy to make.

Baked Banana’s Foster French Toast

I absolutely love making Baked Banana’s Foster French Toast whenever I have guests over or just want to treat myself to something special. Making baked french toast is one of my signature brunch movies–my Apple Pie French Toast Bake and Nutella-Stuffed French toast are a testament to my love for this special brunch dish.

The flavors are so rich and indulgent, yet balanced by the slightly tart notes of the rum and the warmth of the cinnamon. It’s like a warm hug in a dish, and it never fails to put a smile on my face.

Over the years, I’ve made this recipe countless times for various occasions – from family gatherings to lazy Sunday mornings – and it always receives rave reviews. It’s become a signature dish of mine, and I’m always excited to introduce it to new friends or family members who have never tried it before.

One thing that I particularly love about this recipe is how easy it is to customize. You can adjust the sweetness level to your liking, and experiment with different types of bread and toppings. Sometimes, I like to add a drizzle of maple syrup or a dollop of whipped cream to really take things up a notch.

Whether you’re looking for a show-stopping brunch dish or a decadent dessert, Baked Banana’s Foster French Toast is sure to impress.

Banana's foster french toast

What is Banana’s Foster?

Bananas Foster is a classic dessert that originated in New Orleans in the 1950s. It was created by Chef Paul Blangé at Brennan’s Restaurant in the French Quarter, and named after Richard Foster, who was a friend of the restaurant’s owner.

The dessert consists of sliced bananas in a caramelized brown sugar and butter sauce with cinnamon and rum, and then flambéed table-side. The addition of rum to the sauce gives it a rich and slightly boozy flavor, while the flambéing adds a bit of drama to the dish.

Today, Bananas Foster is often served over ice cream or as a topping for other desserts, and is a beloved classic in many parts of the world.

How to Make Baked Banana’s Foster French Toast

Baked Banana’s Foster French Toast is an easy make-ahead breakfast or brunch recipe that always hits! Make sure to use a quality baking dish and the best quality bread you can find.

Tools Needed

Ingredients and Substitutions

  • Bananas. You’ll need one ripe banana for the custard mixture and 2 semi-ripe bananas for the sauce.
  • Brown sugar. Light or dark works fine here.
  • Bread. Brioche or challah is best here, but you can also use croissants or even thick sourdough or french bread. Use a sturdy bread that is a bit stale.
  • Butter. I love using salted butter for the balance of salty and sweet, but you can use unsalted butter as well.
  • Rum. Dark Jamaican rum, like Myer’s, works best here. Pick a rum with flavor.
  • Half and half. I find that half and half is the easiest to use, but you can mix equals parts whole milk and heavy cream. You could also just use all whole milk, but it’ll be a little less balanced and a little more eggy.
  • Eggs.
  • Vanilla bean paste. I love the punch of vanilla flavor that using vanilla bean paste adds, but vanilla extract works too.
  • Cinnamon. A hint of cinnamon adds warmth to the custard.

The Process

  1. Let the bread get stale. This is the secret to great, non-soggy French toast. Slightly stale bread absorbs the custard without falling apart. Lay the bread out on a tray and let it sit at room temp overnight. Alternately, you can place the bread in a 200 degree oven for 30-40 minutes.
  2. Make the custard. Blend the very ripe banana, sugar, half and half, eggs, vanilla, and rum on low speed until very smooth. Pour into a shallow dish.
  3. Dip the bread. Take each slice and dip it into the custard mixture taking care to evenly coat both sides. Arrange the soaked bread in the prepared baking dish. Pour the remaining custard over the bread, cover, and refrigerate for at least 1 hour, up to overnight.
  4. Bake. Remove the french toast from the fridge, top with the diced butter, and bake uncovered for 40-45 minutes, until puffy and golden brown.
  5. Make the banana rum sauce. Once you pull the french toast from the oven, let it cool while you make the sauce. Melt the butter in a nonstick skillet over medium heat. Add the sliced bananas and cook for 3-4 minutes until golden brown. Add the brown sugar and rum and bring to a simmer. Once the sauce is thick, remove from the heat and sprinkle in the flaky sea salt.
  6. Assemble. Pour the caramelized banana sauce over the french toast, top with toasted or candied pecans, and serve with a dollop of whipped cream on top.

Tips for Making Baked Banana’s Foster French Toast

If you want to take your Baked Banana’s Foster French Toast game to the next level, we’ve got you covered. Here are our top tips for achieving the perfect balance of sweet, buttery, and indulgent flavors in every bite.

  1. A sturdy, dense bread is a must here! Slices that are too thin and flimsy will fall apart. When slicing your brioche, opt for at least 1-1 1/2″ slices.
  2. Use day-old bread for best results. Slightly stale bread soaks up the custard without falling apart.
  3. Soak the bread in the custard mixture overnight for maximum flavor and texture. If you can’t do overnight, let the French toast soak for at least 1 hour.
  4. Make sure to butter the baking dish generously to prevent sticking.
  5. Use ripe but not overripe bananas for a perfect balance of sweetness. The bananas should still have some texture so that they don’t turn to mush in the sauce.

Common Mistakes to Avoid when Making Baked French Toast

Here are five common mistakes to avoid when making baked Banana’s Foster French toast:

  1. Not using stale bread – Fresh bread can be too soft and moist, which can result in a soggy texture. Using stale bread, or leaving fresh bread out overnight to dry, will make it more absorbent and able to hold up better in the custard mixture.
  2. Using too much liquid – Adding too much liquid to the custard mixture can result in a soggy texture. The bread should be fully coated, but not swimming in the mixture. Use the amount of liquid specified in the recipe and adjust as needed for the size of your bread slices.
  3. Not allowing the bread to soak long enough – Soaking the bread in the custard mixture for at least 30 minutes, or even overnight, is crucial for achieving the right texture and flavor. If the bread doesn’t soak long enough, it may turn out dry or unevenly cooked.
  4. Overcrowding the baking dish – Overcrowding the baking dish can prevent the French toast from cooking evenly and can result in a mushy texture. Make sure to use a large enough baking dish and leave space between the slices of bread.
  5. Not letting the French toast cool before serving – Cutting into the French toast too soon can cause it to collapse and become mushy. Letting it cool for a few minutes before serving will help it hold its shape and texture.

Banana's Foster French Toast

Storage & Reheating Instructions

Storage: Store any leftover French toast in an airtight container in the refrigerator for up to 3-4 days. The banana topping may become slightly soft when refrigerated, but it should still taste delicious.

Reheating: To reheat the French toast, preheat your oven to 350°F (180°C) and place the slices on a baking sheet. Bake for 10-12 minutes or until warmed through.

You can also reheat individual slices in the microwave for 30-60 seconds, but keep in mind that the bread may become slightly soggy. Drizzling a bit of maple syrup or butter on top can help revive the flavors.

Baked Banana’s Foster French Toast FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the custard-soaked bread the night before and refrigerate. Then, just make the sauce and bake in the morning for an easy and delicious breakfast.

Can I use regular bread instead of brioche or challah?

While brioche or challah are the best breads to use for baked French toast because they are sturdy and absorbent, you can certainly use other types of bread. Just make sure it is not too thin or too soft, or it will fall apart in the custard mixture.

Why is my French toast soggy?

To avoid soggy baked French toast, make sure to use sturdy, stale bread, soak it in the custard mixture for the recommended time, and bake it at the correct temperature for the full amount of time specified in the recipe.

Banana's Foster French toast


I absolutely love making Baked Banana’s Foster French Toast whenever I have guests over or just want to treat myself to something special. We would love to be part of your brunch spread! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Brunch Recipes to Try Now

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Ham and Cheese Dutch Baby
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This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Banana's foster french toast
Breakfast, Brunch, Main Dishes

Banana’s Foster French Toast

This is an indulgent twist on classic French toast. Our recipe for Baked Banana's Foster French Toast features a caramelized banana brown sugar sauce with a hint of rum.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 4 – 6 servings

Ingredients

French Toast

  • 1 loaf brioche bread, cut into thick slices
  • 3 tablespoons salted butter, diced
  • 1 very ripe banana
  • 1 1/2 cups half & half
  • 4 eggs
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon dark rum
  • 1/2 cup toasted or candied pecans
  • whipped cream, for serving

Sauce

  • 3 tablespoons salted butter
  • 2 ripe but firm bananas, sliced
  • 2/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup dark rum
  • 1/4 cup heavy cream
  • flaky sea salt

Instructions

  • Let the bread get stale. Lay the bread out on a tray and let it sit at room temp overnight. Alternately, you can place the bread in a 200 degree oven for 30-40 minutes.
  • Lightly grease a 9×13 baking dish with softened butter or nonstick spray. Set aside.
  • Make the custard. Blend the very ripe banana, sugar, half and half, eggs, vanilla, cinnamon, salt, and rum on low speed until very smooth. Pour into a shallow dish.
  • Dip the bread. Take each slice and dip it into the custard mixture taking care to evenly coat both sides. Make sure the bread has absorbed a decent amount of custard. Arrange the soaked bread in the prepared baking dish. Pour the remaining custard over the bread, cover, and refrigerate for at least 1 hour, up to overnight.
  • Preheat an oven to 350 F.
  • Bake. Remove the french toast from the fridge, top with the diced butter, and bake uncovered for 40-45 minutes, until puffy and golden brown.
  • Make the banana rum sauce. Once you pull the french toast from the oven, let it cool while you make the sauce. Melt the butter in a nonstick skillet over medium heat. Add the sliced bananas and cook for 3-4 minutes until golden brown. Add the brown sugar and rum and bring to a simmer. Add the heavy cream and stir well to combine. Once the sauce is thick, remove from the heat and sprinkle in the flaky sea salt.
  • Assemble. Pour the caramelized banana sauce over the french toast, top with toasted or candied pecans, and serve with a dollop of whipped cream on top.

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