Banana Stuffed French Toast

Super sweet overripe bananas get mashed up with brown sugar and cinnamon, stuffed between two slices of bread, and perfectly seared for banana stuffed french toast. Plus a few tips for keeping bananas ripe longer!

I couldn’t go much longer writing this blog without eventually crafting a recipe that uses the blog’s moniker: two bananas. The beautiful irony of this banana stuffed french toast comes in the use of two of those super creamy and sweet yellow fruits. Of course the name “The Two Bananas” has a story and personal significance to me (I named my blog after them, after all) and you can read the story of The Two Bananas here, but these two bananas have even more significance to this recipe since they make up the sweet a creamy filling for this stuffed french toast.

In my house, we have a bit of a bad habit of buying bananas and then not eating them quick enough before the start to get all black and mushy. Seeing two of these very bananas sitting on my kitchen table yesterday morning brought me to make this banana stuffed french toast, and for that I am incredibly grateful. This recipe is as easy as any other french toast, save for the fact that the overripe bananas get smeared between two pieces of bread before being dipped in egg and sizzled to a perfect brown.

Banana stuffed french toast gets browned up in the cast iron

If not for those overripe bananas I never would have made this banana stuffed french toast, but for the well-being of bananas in my house, and for all those times you want a perfectly ripe banana, I have a few tips on how to make sure bananas don’t go bad quite before you want them to.

Separate bananas from each other and from other fruits:

Fruits naturally produce a gas called ethylene, which causes them to ripen faster. By separating your bananas from each other and other fruits, you will limit their exposure to this gas.

Wrap banana stems in plastic wrap:

This will limit the amount of oxygen that the banana is exposed to, helping it stay fresh for longer. It will also limit the amount of ethylene that the banana emits, so that exposure to this gas doesn’t ripen the banana too quick.

Store bananas in a cool, dark place, but not in the fridge:

Cold causes the cell walls of the banana peel to break down prematurely, meaning the banana will turn black quicker, but the inside will not be ripe.

But for all those times that you bananas accidentally get overripe, this banana stuffed french toast is for you.

4.3 from 4 reviews

Banana Stuffed French Toast

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Super sweet overripe bananas get mashed up with brown sugar and cinnamon, stuffed between two slices of bread, and perfectly seared for banana stuffed french toast

Author: The Two Bananas

Recipe type: Breakfast

Serves: 2

Ingredients

• 6 slices white of challa bread
• 2 eggs
• ¼ cup milk
• 2 overripe bananas
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon, split into two
• butter or coconut oil for cooking
• walnuts, sliced banana, and maple syrup for topping

Instructions

1. In a small bowl, mash the two bananas with ¼ tablespoon cinnamon and 2 tablespoon brown sugar. Smear evenly onto three slices of bread, and top bread with remaining slices, leaving you with three banana sandwiches.
2. Beat eggs, milk, and remaining cinnamon in large bowl. Heat skillet with butter or coconut oil over medium heat. Dip banana sandwiches into egg mixture and turn, making sure they are fully coated.
3. Cook sandwiches until fully browned on both sides, 3-4 minutes per side. Top with sliced banana, maple syrup, walnuts, or toppings of choice.

3.2.2925