Banana foster French toast is an easy 30 minute breakfast that features delicious caramelized banana slices in a brown sugar, rum, and butter sauce. The perfect way to start your day!Jump to Recipe
Banana foster French toast recipe
Today’s recipe is all about the sauce… because the sauce is da BOSS. Banana foster has a cool history, so let’s discuss!
Banana foster was created in the French Quarter of New Orleans (or N’awlins if you are from around these parts) in 1951 by Ella Brennan and then chef Paul Blangé. Mr. Richard Foster was the chairman of the New Orleans Crime Commission and a frequent patron of Brennan’s restaurant.
They named this dessert after their well loved patron, and it has gained popularity since it involves quite a show! The rum and banana liquor that is used it light it afire (also known as flambé).
Any good southern restaurant has their own version of this New Orleans classic (doesn’t the best food come out of N’awlins?). Today, we’re kickin’ it up a notch and throwing some banana foster over French toast, because… why not?!
Banana foster French toast ingredients
- Bread- Whatever bread you prefer for French toast, go with that. You can use anything from regular sandwich bread to artisan loaf bread. A few great suggestions: sourdough, Challah, brioche, etc.
- Butter- Unsalted butter is prefered for this recipe so nothin’ gets in the way of you and that sweet brown butter rum sauce.
- Spices- Nutmeg and cinamon really bring together the bananas and the rum extract!
- Lemon juice- The lemon juice helps reduce the sauce.
- Rum extract- You can use rum if you have it on hand, or you can use rum extract if you find that easier.
- Mise en place. Once this recipe gets cooking, you don’t want to run to the fridge or cabinets looking for anything. Grab all your ingredients and place them on the counter first. Cut the bananas ahead of time.
- Make the custard. Combine the eggs, milk, a bit of brown sugar, and cinnamon in a bowl and whisk it well. You do not want any lumps of cinnamon or sugar.
- Soak the bread close to the pan. The bread will dribble a little bit, so place your custard bowl right next to your preheat bowl to avoid a mess.
- Use ripe, but not too ripe bananas. You want to use yellow bananas, but not spotty ones. The over ripe bananas will turn mushy because of the heat, while the yellow ones will hold their shape.
How to make banana foster French toast
- Make the custard. In a mixing bowl, whisk together the eggs, milk, brown sugar, and cinnamon. Whisk so there are no lumps.
- Make the French toast. Preheat a pan and melt some butter in it over medium heat. Bring your custard bowl over to the stove (to avoid a mess). Dunk two slices of bread at a time, making sure each side is drenched in the custard. Place the bread in the pan and fry on each side for 2-3 minutes until they are golden brown. I like mine super browned!
- Make the banana foster. While the French toast is cooking, slice the bananas. Melt the butter in a medium sized pot. Once the butter is melted, add the brown sugar and stir until the sugar has melted. Add the lemon juice and rum extract and stir, then let it cook for another minute. You will notice the sauce will reduce a bit. Add the bananas and give it a good stir. Let this cook for 5 minutes or so, until its nice ‘n’ hot and the bananas are softened.
- Serve. Plate the French toast, then smother it with banana foster and the sauce. Mangia!
How to keep the French toast warm
Since you will have to cook the French toast in batches, preheat the oven to 250 degrees. Place a baking sheet in the oven. Once the French toast comes off the pan, slide it into the oven to keep it warm until it’s ready to serve. Easy!
Rum or rum extract?
True banana foster uses rum and banana liquor, but since this is a breakfast recipe I felt like that might be too much. If you have rum on hand and want to use it instead of rum extract, simply add 1/4 cup of rum to the banana foster when you add the lemon juice.
More breakfast ideas
- Easy New York Style Bagels are chewy and fun to make using just a few pantry staple items. Get your morning started right with these delicious bagels!
- Mexican tostada breakfast board is packed chorizo sausage, refried beans, cheese, and more delicious fixings. This is the breakfast of champions!
- Homemade blueberry toaster strudels are made with fluffy puff pastry dough and an easy to make blueberry sauce. This buttery handheld breakfast is drizzled in a delicious icing- the icing on the cake!
- Baked breakfast taquitos are stuffed with hot sausage, eggs, diced chilis, and Mexican cheese for an easy and delicious on the go breakfast! Enjoy these taquitos anytime, anywhere!
- Strawberry quick bread is delicious, moist, and loaded with fresh strawberries. The strawberry lemonade cream cheese frosting is the perfect addition to this bread!
More Backyard Bohemian classics
- New Orleans King Cake
- Lemon Garlic Broccolini
- Creamy Cajun Chicken Pasta
- Caesar Salad
- Cranberry Orange Biscotti
Banana Foster French Toast
- 8 slices bread brioche, sourdough, etc.
- 2 tbsp unsalted butter
- 5 large eggs
- 1/2 cup milk almond or whole milk
- 2 tbsp dark brown sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1 tsp rum extract or 1/4 cup rum
- 2 tbsp lemon juice
- pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 5 medium sized ripe bananas
- 1/4 cup pecans optional
- whipped cream optional
1. Make the custard. In a medium sized bowl, combine the eggs, milk, sugar, and cinnamon. Whisk together until there are no lumps.
Make the French toast. Melt the butter in a pan over medium heat. Bring the custard bowl over to the heated pan to help prevent a mess. Dredge the bread one piece at a time on both sides, then place in the pan. Cook the bread on each side for 2-3 minutes, until it is browned. Preheat to oven to 250 degrees and place a baking sheet in there. Place the French toast in the oven once it comes off the pan to keep it warm
Make the banana foster. While the French toast is cooking, make the banana foster. Melt the butter in a medium size pot over medium heat. Once the butter is melted, add the sugar and whisk until it is disolved. Add the rum or rum extract and the lemon juice. Stir and allow it to cook for 1 minute. Add the bananas, a pinch of salt, the cinnamon, pecans (if using) and the nutmeg. Stir the banana mixture well, then reduce the heat to low. Allow the bananas to simmer for 5 minutes.
Serve. Plate the French toast, then top with banana foster. Serve immeditatly. Top with pecans or whipped cream. Mangia!
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