Banana Stuffed French Toast

Servings: 6
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes


  • 1 loaf french bread (use a loaf that's one or two days old)
  • 5 cups cornflakes
  • 3/4 cup milk (preferrably whole or 2%)
  • 1/2 cup buttermilk
  • 5 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp granulated sugar
  • 1 1/2 Tbsp flour
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 firm but ripe medium bananas , peeled and sliced into 1/4-inch slices
  • 3 Tbsp packed light-brown sugar
  • 1/4 cup salted butter , for griddle
  • Maple or buttermilk syrup , for serving


  1. Heat an electric griddle to 350 degrees. Slice french bread into 1 1/4-inch slices, then slice a deep pocket (nearly to opposite end and close to both edges) in the center of each slice, set aside. 
  2. Pour cornflakes into a mixing bowl and crush (about pebble size pieces), set aside. In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt cinnamon and nutmeg. 
  3. Puree mixture on low speed until well blended, about 10 seconds. Pour mixture into a baking dish. Add bananas to a mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff bananas into pockets in french bread slices. 
  4. Dip one side of stuffed french bread slice in milk and egg mixture (I like to allow it to rest for a bit then gently squeeze excess out), being careful not to immerse banana filled center, then flip to opposite side to absorb mixture. 
  5. Transfer to bowl of crushed cornflakes and coat one side evenly with cornflakes, then flip to opposite side and coat second side. Butter griddle and transfer prepared slice to griddle.
  6. Cook until golden brown on bottom. about 2 - 3 minutes, then lift slice, butter griddle again and flip to opposite side and cook until golden brown. 

  7. Repeat process with remaining slices. Serve warm with maple or buttermilk syrup (if using buttermilk syrup I like to add whipped cream too).