Banana French Toast

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Healthy banana French toast made with ripe banana, eggs, and whole grain bread—naturally sweet, soft, and perfect for little hands.

Prep Time7

Cook Time7

Total Time14

Course: Snack, Breakfast, Dessert

Cuisine: Baby Led Weaning

Keyword: Banana French Toast, Healthy Banana French Toast, Baby French Toast

Servings: servings

Calories: 151kcal

Author: Stacey

Mash the Banana: In a shallow bowl, mash the banana until smooth.
Add Wet Ingredients: Whisk in the eggs, milk, cinnamon, and vanilla (if using).
Dip the Bread: Soak each bread slice in the banana-egg mixture, letting it absorb for 5–10 seconds per side.
Cook: Heat a non-stick skillet over medium heat. Add butter or oil. Cook the dipped bread slices for 2–3 minutes each side until golden and cooked through.
Serve: Let cool slightly before serving.

Make a double batch and freeze leftovers! Reheat in a toaster or pan.
For crispier edges, lightly toast the bread before dipping.
This recipe is a great way to use up stale bread—French toast actually turns out even better with slightly older slices.
The longer the soak, the more nutrient-dense each slice becomes, as it absorbs more of the egg, milk, and banana mixture—that’s why stale bread is ideal! If bread is very soft or fresh, a quick dip is enough—avoid it getting soggy.
Not just for breakfast! Banana French toast packs beautifully into a lunchbox as a quick, handheld snack.
Milk: Any kind of milk works—cow’s milk, oat milk, almond milk, etc.
Bread: Whole grain or wholemeal sandwich bread is ideal. For babies under 1, choose low sodium, soft bread.
Banana: Adds sweetness and helps bind the mixture. Overripe bananas mash easily and are naturally sweet. No banana on hand? You can substitute with unsweetened apple sauce—just use about ¼ cup per banana.
Eggs: Essential for the structure and texture of French toast. Unfortunately, this recipe won’t work well with egg substitutes—eggs are what give French toast its classic custardy finish and help it hold together in the pan.